Asparagus and Pea Quiche

Asparagus and Pea Quiche

This Asparagus and Pea Quiche gives of all the spring and summer vibes! It’s easy to make, healthy and loaded with veggies!

I love a good quiche as much as the next girl, but when that quiche includes my favourite veggie my love for it is out of this world! This quiche combines my favourite veggie, asparagus, with my husbands favourite, peas. It is therefore a huge hit in our home. Even if you don’t obsess over these veggies like we do, this quiche is sure to please! It gives off major spring and summer vibes making it absolutely perfect for this time of year! This recipe is easy enough to make for a weekend brunch but elegant enough to be served for a special occasion like Mother’s Day or Father’s Day.

Tips to prepare the perfect pie crust

Quiche is pretty easy to make and this recipe is no exception. The filling for the quiche is super simple and doesn’t require much fussing. The “hardest” part is the crust and I can tell you that it isn’t hard to do at all! In fact, its pretty darn simple and I make homemade crust all the time! My number one tip for making a super simple crust?

  • Use a food processor to make your crust! If you have a food processor tucked away in your cupboards, I am here to tell you that you need to break that bad boy out asap! My food processor is easily my favourite appliance to use in the kitchen. In fact, it is the only way I make my pie crusts! It also is used pretty darn often for scones too!

Don’t have a food processor?

You can still make your own pie crust! Instead use a pastry cutter or two butter knives to “cut” the butter into the flour until it resembles a coarse meal. Then add in the cold water and knead it to bring it all together, being careful not to knead too long and melt the butter (you want to keep your butter cold for that perfect flakey pie crust).

If you are looking to simplify the process further, a store-bought crust is your friend! There’s nothing wrong with taking this shortcut and I have done it too at times.

Other tips for the perfect pie crust:

  • Blind bake your pie crust. What is blind baking? Blind baking is essentially pre-baking. It’s when you begin cooking your pie crust before you add your filling. This helps to ensure that your crust is perfectly cooked. The last thing you want is an undercooked crust with a soggy bottom. Or, just as bad- being forced to overcook your filling because your crust hasn’t browned nicely yet.

For this recipe, I only par-bake the crust (only for about 10 minutes) to get the process going. There are two things I do to ensure my blind bake goes well.

  1. Pierce the pie crust with a fork.
  2. Weigh down the crust with parchment and pie weights (or dry beans).

If you do not do these steps before blind-baking your crust, your pie crust can puff up and become uneven. The sides can also begin to shrink down as the butter begins to melt in the oven. So to prevent this, I add a piece of parchment into the center of the crust and then use pie weights to help hold the pie crusts shape. If you do not have pie weights, dry beans will do the trick.

How to store Asparagus and Pea Quiche

Cooked quiche can be stored in the fridge for several days. Once it is cooled, cover it with plastic wrap and pop in the fridge until you are ready to eat it. Then remove the wrap and pop it in the oven to heat through. I usually set the oven to 350F and bake it for about 20 minutes or so until the center is heated through. You can do the same with pre-cut slices as well and just bake them until they are warmed through.

Fun tip: If you have an air fryer, I find it is the fastest way to heat up a slice for a quick breakfast! It takes be about 5-7 minutes at 350F (though this will depend on how big your slices are).

Can you freeze asparagus and pea quiche?

Yes, You can freeze quiche! I often double my recipe when I am making quiche so that I have 2- one for now, and one for future me! I bake the quiches as per the instructions. Then, once it is completely cooled, I wrap it up with layers of plastic wrap and pop it into a freezer safe bag (to prevent freezer burn). When you are ready to enjoy the quiche, allow it a day to thaw in the fridge and then reheat it in the oven until it is warmed through (about 15-20 minutes at 350F).

If you tried this recipe and loved it as much as we do, I’d love to hear about it! Be sure to leave a comment below!

-Cathy

You may also like:

Bacon & Leek Quiche
Crustless Asparagus & Feta Quiche
Zucchini & Feta Quiche

Asparagus and Pea Quiche

Servings

8

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • Pie Crust
  • 1 1/4 cups flour

  • 1/2 teaspoon salt

  • 1/2 cup cold butter, cubed

  • 6 tablespoons ice cold water

  • Filling
  • 8 asparagus spears, ends trimmed and cut into 1 inch pieces

  • 1 cup peas

  • 2 green onions, chopped

  • 6 large eggs

  • 1/2 cup havari cheese (or any mild melty cheese), grated

  • 1/2 cup milk

  • 1/2 teaspoon fresh thyme

  • 3/4 teaspoon salt

  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles a coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
  • Carefully transfer onto pie plate and trim any excess dough. Crimp the edges or decoate the edges any way you prefer. Pierce the bottom of the pie crust with a fork. Place a piece of parchment paper over the bottom and sides of the pie crust and use pie weights to hold it down. Place in the oven to blind bake for about 10-15 minutes.
  • Meanwhile, in a large bowl, combine the eggs, cheese, milk, thyme, salt and pepper. Whisk together.
  • Remove pie crust from the oven and carefully remove the pie weights and parchment. Arrange the asparagus pieces, peas and green onion onto the crust. Pour the egg filling on top of it. Put back in the oven and bake for approximately 40-45 minutes or until set.

Notes

  • See “Tips to prepare the perfect pie crust” section in my blog for instruction if you do not have a food processor.

 

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