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A slice of Asparagus and Pea Quiche being lifted out of the whole quiche.

Asparagus and Pea Quiche

Catherine
This Asparagus and Pea Quiche is the perfect way to enjoy fresh asparagus and peas during the spring and summer months. The quiche can be served for brunch or simple lunch or dinner. It's easy to make, healthy and loaded with veggies.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 210 kcal

Ingredients
 
 

Pie Crust

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter cold, cubed
  • 6 tablespoons ice cold water

Filling

  • 8 spears asparagus ends trimmed and cut into 1 inch pieces
  • 1 cup peas fresh or frozen
  • 2 green onions chopped
  • 6 large eggs
  • 1/2 cup Havarti cheese (or any mild melty cheese), grated
  • 1/2 cup milk
  • 1 1/2 teaspoon fresh thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

Prepare the pie crust:

  • To make the crust, add flour and salt to the food processor. Add cold butter and pulse until it resembles a coarse meal. Add 6 tablespoons of ice cold water and pulse a few more times. The dough should be beginning to clump together. Turn the dough out onto a floured surface and knead it into a ball. Flatten it down into a disk and cover them in plastic wrap. Refrigerate them for an hour.
  • Preheat oven to 375F. Remove the pie crust disk from the fridge and remove the plastic wrap. Using a floured rolling pin, roll the disk out to be slightly larger than your pie dish.
  • Carefully transfer the crust onto the pie plate and trim any excess dough. Crimp the edges or decorate the edges any way you prefer. Pierce the bottom of the pie crust with a fork. Place a piece of parchment paper over the pie crust and use pie weights to hold it down. Place it in the oven to blind bake it for about 10-15 minutes.

Prepare the filling:

  • Meanwhile, in a large bowl, add the eggs, cheese, milk, thyme, salt and pepper. Whisk them 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. Then pour the egg mixture on top of it. Put the quiche back in the oven and bake it 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.

    • Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

    Nutrition

    Calories: 210kcalCarbohydrates: 20gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 156mgSodium: 552mgPotassium: 179mgFiber: 2gSugar: 3gVitamin A: 552IUVitamin C: 8mgCalcium: 156mgIron: 2mg

    The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

    Keyword asparagus, boiled eggs, brunch, peas, pie crust, spring peas
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