Healthy Asparagus Quiche

This healthy asparagus quiche features a whole wheat crust, fresh asparagus, onions, and Asiago cheese baked in a creamy egg filling. Perfect for brunch, breakfast, or a light lunch, it’s easy to make and serves warm, room temperature, or cold.

Ingredients

For the Dough

• ¾ cup (90 g) all-purpose flour, plus more for dusting
• ¾ cup (85 g) whole wheat flour
• ½ tsp kosher salt
• ¼ cup extra virgin olive oil
• ¼ cup water

For the Filling

• 1 tsp extra virgin olive oil
• ½ onion, thinly sliced
• 12 oz asparagus, cut into 1-inch pieces
• 1 garlic clove, minced
• ½ cup grated Asiago cheese (56 g)
• 4 large eggs
• 1 cup 2% milk
• 1 Tbsp Dijon mustard
• 1 tsp chopped fresh thyme or tarragon leaves (optional)
• ½ tsp kosher salt, divided
• ⅛ tsp freshly ground black pepper

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Instructions

Make the Dough

1. In a food processor, combine all-purpose flour, whole wheat flour, and salt. Pulse a few times to mix.
2. Add olive oil and pulse until evenly distributed.
3. Pour in water and pulse until the dough begins to clump and is evenly moistened.

Knead the Dough

1. Turn dough onto a lightly floured surface and knead lightly until it forms a ball.
2. Press into a 1-inch thick disk, wrap in plastic, and let rest at room temperature for 1 hour.

Prepare for Baking

1. Preheat oven to 375°F and arrange the oven rack in the center.
2. Lightly flour the countertop and roll the dough into an 11-inch circle about 1/8-inch thick.

Transfer and Blind Bake

1. Carefully transfer dough into a 9-inch pie dish by rolling it around the rolling pin and unrolling it into the dish.
2. Press dough to line the dish, fold overhang, and trim excess. Crimp edges if desired.
3. Cover with parchment or foil, fill with pie weights, and bake for 20 minutes. Remove weights and bake another 10 minutes.

Cook the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Sauté onions until translucent, about 5 minutes.
3. Add asparagus and cook until tender and bright green, about 5 minutes.
4. Stir in garlic for 1 minute, then transfer vegetables into the pre-baked crust. Top with grated Asiago cheese.

Make the Egg Filling

1. In a bowl, whisk together eggs, milk, Dijon mustard, herbs (if using), ½ tsp salt, and ⅛ tsp pepper.
2. Pour egg mixture into crust, stopping ¼ inch from the top.

Bake and Serve

1. Bake for 30–35 minutes, until edges are set but center slightly jiggles.
2. Cool at least 15 minutes before slicing. Serve warm, at room temperature, or cold.

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Why You’ll Love This Recipe

• Light, nutritious, and packed with fresh asparagus.
• Whole wheat crust adds fiber and a wholesome flavor.
• Versatile for breakfast, brunch, lunch, or dinner.
• Easy to serve warm, room temperature, or cold.

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Tips

• Rest dough to allow gluten to relax for a tender crust.
• Don’t overcook vegetables; they should be crisp-tender.
• Use a mix of cheeses for added flavor.
• Avoid overbaking the quiche to keep it creamy in the center.

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Variations and Substitutions

• Cheese: Swap Asiago for Gruyère, cheddar, or feta.
• Veggies: Add spinach, leeks, mushrooms, or bell peppers.
• Herbs: Try tarragon, parsley, or chives.
• Milk: Use whole milk or a plant-based milk for a lighter quiche.

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FAQs

Can I make this quiche ahead of time?
Yes, prepare and refrigerate overnight. Reheat gently before serving.

Is this quiche gluten-free?
Not as written, but substitute a gluten-free flour blend for the crust.

How should I store leftovers?
Keep covered in the fridge for up to 3 days. Reheat in the oven or enjoy cold.

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Serving

• Slice and serve with a fresh salad for a balanced meal.
• Pair with roasted vegetables or a light soup.
• Perfect for brunch gatherings or weekday lunches.

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Suggestions

• Garnish with fresh herbs or microgreens for presentation.
• Drizzle with olive oil or a touch of balsamic glaze.
• Serve with fresh fruit for a light, complete brunch plate.