Asparagus and Fontina Quiche

From the kitchen of Carly

Tender asparagus ribbons meet creamy custard in this elegant quiche, enriched with fontina and gruyère. Silky, savory, and surprisingly simple, it's equally at home on a brunch table or dinner plate. One slice satisfies completely.

Asparagus and Fontina Quiche

Fontina gets creamy and rich when it hits a warm custard, and thin-sliced asparagus releases just enough vegetal sweetness to balance the cheese without disappearing into the filling. This quiche lives on texture, the kind where the crust crisps, the center stays tender, and those asparagus ribbons catch the light. Bake it once and you'll know exactly why it works.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 lbasparagus, ends trimmed
  • 6 largeeggs
  • 1 cupheavy cream
  • 1 tspgarlic salt
  • 1 tspfreshly ground black pepper
  • 8 ozFontina cheese, grated
  • 2 ozGruyère cheese, grated
  • 1unbaked homemade or store-bought 9-inch pie crust

Instructions

  1. Set the oven to 350°F.

  2. Run a vegetable peeler along each asparagus stalk from just below the tip downward, shaving it into long, thin ribbons. Leave the tips intact. If you prefer, cut the stalks into 1-inch pieces instead.

  3. Fill a pot fitted with a steamer insert, or a covered sauté pan with an expandable steamer basket, with 2 inches of water and bring it to a boil. Lay the asparagus in the steamer, cover, and cook until just tender, about 30 seconds for ribbons or about 3 minutes for pieces.

  4. Transfer the asparagus to a colander and run cold water over it to stop the cooking. Drain thoroughly and set aside.

  5. Crack the eggs into a large bowl, pour in the cream, and add the garlic salt and pepper. Whisk until smooth, then fold in the Fontina, Gruyère, and the reserved asparagus.

  6. Tip the mixture into the unbaked pie shell, spreading it evenly.

  7. Slide the quiche into the oven and bake 40 to 45 minutes, until the top is lightly golden and the center no longer wobbles when you give the pan a gentle nudge. If the crust starts browning too fast, lay a sheet of foil over the edges to keep it from burning.

  8. Pull the quiche from the oven and let it rest for 5 to 10 minutes before slicing. Cut into 6 or 8 wedges and serve warm or at room temperature.

  9. This quiche is at its best the day it is made. Wrap any leftovers tightly in plastic wrap and refrigerate for up to 2 days.

Tips from the kitchen

  • Steam the asparagus strips for only 30 seconds, just enough to soften them slightly. They'll keep cooking in the oven and stay tender, not waterlogged.
  • Whisk the custard mixture well but not aggressively, then fold in the cheese and asparagus gently to avoid deflating the eggs. A light hand here makes for a fluffy quiche.
  • If the edges of your pie crust start browning before the center sets, drape foil over them loosely. Most quiches overbake the crust while the filling finishes.
  • Let the quiche rest for 5 to 10 minutes after coming out of the oven. This settling time makes it easier to slice cleanly and keeps the filling creamy, not runny.

Variations

  • Swap in Emmental or smoked Gouda for the Fontina if you want a nuttier or deeper flavor profile.
  • Cut the asparagus into 1-inch pieces instead of ribbons for a more traditional quiche texture and easier slicing.
  • Add fresh thyme, tarragon, or dill to the custard base for an herbal note that plays well with both cheeses and asparagus.
  • Mix in caramelized leeks instead of some of the asparagus for a sweeter, softer vegetable component.

Make ahead and storage

Keep leftovers tightly wrapped in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warmed through, about 10 minutes, to avoid curdling the custard.