Pioneer Woman Asparagus Quiche

Pioneer woman asparagus quiche is an easy spring breakfast with tender asparagus, crumbled feta and fresh dill tucked into a flaky blind-baked crust. It takes about two hours start to finish, and it works for Easter brunch, a Mother's Day spread or a slow weekend morning at home.

Blind baking the crust keeps this quiche from going soggy, because wet custard poured into raw dough turns the bottom pale and soft. If you skip it, the filling soaks right through and no amount of extra oven time fixes that texture.

Fresh dill and crumbled feta add a tangy punch that most asparagus quiche recipes leave out. The asparagus also gets a quick blanch and ice bath first, which locks in its bright color and snap.

Pioneer Woman Asparagus Quiche

0.0 from 0 votes

Course: BreakfastCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

346

kcal

A flaky golden crust holds silky egg custard with crisp asparagus, feta and green onion, baked at 325 degrees until the center just sets.

Ingredients

• 1 refrigerated pie crust (from a 14-oz. box)
  

• 1 tbsp. plus 1 tsp. kosher salt
  

• 12 oz. fresh asparagus, trimmed
  

• 5 large eggs
  

• 1/2 c. whole milk
  

• 1/2 c. sour cream
  

• 1 tbsp. dijon mustard
  

• 1 tbsp. chopped fresh dill
  

• 1/2 tsp. ground black pepper
  

• 4 oz. crumbled feta cheese
  

• 3 green onions, thinly sliced

Directions

• Preheat and chill: Preheat the oven to 425 degrees, then fit the pie crust into a 9-inch pie plate and crimp the edges. Place the crust in the refrigerator for 30 minutes so it firms up before baking.
• Blind bake: Line the chilled crust with parchment and fill it with pie weights or dried beans. Then bake until the edges turn lightly golden, about 15 minutes. Remove the weights and return it to the oven for 5 to 8 more minutes so the bottom dries out.
• Blanch the asparagus: While the crust bakes, bring 6 cups of water to a boil with 1 tablespoon of salt. Add the asparagus and cook until crisp-tender, about 2 to 3 minutes. Drain and plunge into ice water right away to stop the cooking. Once dry, slice 6 spears in half lengthwise and cut the rest into 1-inch pieces.
• Lower the oven: Once the crust is out, reduce the oven temperature to 325 degrees so the custard can set gently without overcooking.
• Mix the custard: Whisk together the eggs, milk, sour cream, mustard, dill, pepper and the remaining 1 teaspoon of salt in a large bowl until smooth.
• Fill and bake: Scatter the 1-inch asparagus pieces, feta and green onion into the crust, then pour the custard over everything. Lay the halved asparagus on top, then bake at 325 degrees until the center sets and the edges puff, about 45 minutes to 1 hour.
• Cool and serve: Let the quiche cool on a wire rack for at least 40 minutes before slicing with a serrated knife. Cutting too early lets the custard run, so give it time to set. Serve warm, at room temperature or chilled.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the feta for a different cheese?

Goat cheese, gruyere or Swiss all work here, since they melt well and pair with asparagus without hiding the dill. Ricotta works too, but use about 3 ounces instead of 4 so the extra moisture does not make the custard runny.

How long does leftover asparagus quiche stay good in the fridge?

It keeps for up to 4 days when wrapped tightly in plastic wrap, and it reheats well at 315 degrees for about 15 minutes. You can also freeze slices for up to a month by wrapping each one individually before stacking them.

Can I use frozen asparagus instead of fresh for this quiche?

You can, but thaw the spears completely and press them dry with paper towels first. Without that step, the extra water steams inside the crust and turns the bottom soggy.

What can I use instead of pie weights for blind baking?

Dried beans or uncooked rice work just as well, since all you need is enough weight to hold the dough flat. Line the crust with parchment first, then fill it to the edges, because gaps tend to bubble up in the oven.

Why did my quiche turn out watery in the middle?

Underbaking is the usual cause, so leave it in until the center jiggles just slightly when you tap the pan. Wet vegetables can also make it watery, which is why the recipe blanches and dries the asparagus before filling.