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Asparagus Quiche


For the Filling:

1 1/2 cups diced asparagus

1/2 cup sliced green onions or fresh peas

1/2 tablespoon unsalted butter

Kosher salt and pepper to taste

6 large eggs

1 cup milk

1/2 cup plus 2 tablespoons heavy cream

Kosher salt and coarse ground pepper to taste

1 cup grated sharp cheddar cheese

For the Crust:

See recipe for Grandma’s Pie Crust * See Note

*Note: You may use Wholesome flour in the pie crust recipe. No other additions are necessary.


For the Crust:

1. Roll out the crust, on a well-floured work surface, to about an 11-inch circle. Press together any spots that might tear. If using the Wholesome flour, be extra careful here.

2. Lift the crust carefully and place into a 9-inch pie plate. Use a small knife to trim the edges of pie dough, leaving about ½ inch of extra dough overhanging.

3. Fold the excess dough under and crimp with fingers.

For the Filling:

1. Preheat oven to 375°F.

2. In a medium saucepan over medium-high heat, melt the butter. Add the sliced vegetables and sauté until bright green and slightly tender, about 4 minutes. Season to taste with salt and pepper, remove from heat, and set aside.

3. In a large bowl, whisk the following together well: eggs, milk, heavy cream, and season with salt and pepper.

4. Add the cooked vegetables to the unbaked crust. Sprinkle half of the cheese over the vegetables. Pour egg mixture over vegetables and top with the remaining cheese.

5. Bake for 45 to 55 minutes, or until quiche puffs up, is set and golden brown.

6. Cool baked quiche for about an hour. Serve warm.