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A slice of Asparagus and Pea Quiche being served.

Asparagus and Pea Quiche

Herbs and Flour
This Asparagus and Pea Quiche gives of all the spring and summer vibes! It's easy to make, healthy and loaded with veggies!
5 from 2 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 210 kcal


Pie Crust

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


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


  • 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.


  • See "Tips to prepare the perfect pie crust" section in my blog for instruction if you do not have a food processor.
  • 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
    Keyword asparagus, boiled eggs, brunch, peas, pie crust, spring peas
    Tried this recipe?Let us know how it was!