Asparagus and Cherry Tomato Quiche Recipe for Spring Brunch

A fresh spring asparagus quiche combines a silky egg custard with bright cherry tomatoes and tangy feta. This easy-from-scratch recipe makes a lovely brunch, a casual weekend meal, or a simple weekday lunch using leftovers. Use a flaky homemade crust if you can, or a store-bought pie shell for convenience—either way, the result is delicious.

Spring is the perfect time to enjoy vegetables at their brightest, and asparagus quiche feels like the season on a plate. The recipe is flexible: swap cheeses, add cooked vegetables or meat, and adjust herbs to your taste.

How to Make This Asparagus Quiche Recipe with Cherry Tomatoes

The Main Ingredients You Will Need

• 9-inch pie crust – homemade or store-bought. A homemade flaky crust is worth the extra time if you have it.
• Large eggs
• Salt and pepper to season
• Heavy cream – for richness. You can use half-and-half to reduce fat, but avoid substituting only milk or the custard will be thin.
• Whole milk
• Green onions, thinly sliced
• Crumbled feta cheese
• Cherry tomatoes – halved. Grape tomatoes also work. Avoid chopped large tomatoes that release too much liquid.
• Fresh asparagus
  • Use chopped asparagus in the filling and reserve a few long spears to arrange on top for a pretty finish.
  • How to trim asparagus: line spears up and slice off where the stalks change color from white to green.

Tips for Making Homemade Pie Crusts

If you make the crust from scratch, chill the dough: form it into a disk, wrap, and refrigerate at least one hour. Chilled dough is easier to roll and shrinks less while baking.

To blind-bake (par-bake), roll the dough into the pie pan, line it with parchment, and fill with pie weights, dry beans, or rice. Chill the crust again for about 30 minutes before baking. Bake at 400°F for about 15 minutes or until the edges begin to brown, then remove weights and parchment. Prick the bottom and sides gently with a fork to release steam and return to the oven for another 8–10 minutes to crisp.

Preparing the Egg Custard Filling

Whisk four large eggs until light and slightly fluffy, about 2–3 minutes. Add ½ cup heavy cream, ½ cup whole milk, ½ teaspoon salt and ½ teaspoon black pepper, and whisk until fully combined. This simple base yields a rich, creamy custard for any quiche.

Adding the Other Ingredients – the Add-Ins

Quiche is highly adaptable. For a 9-inch crust, a good rule of thumb is:

• 1 cup of cheese — options include gruyère, goat cheese, cheddar, Swiss, parmesan, or fresh mozzarella.
• 1 cup of vegetables, preferably pre-cooked or sautéed if needed — peppers, broccoli, squash, spinach (2 cups raw), parboiled potatoes, mushrooms, green beans, onions, etc. If not using meat, add an extra cup of vegetables.
• 1 cup of cooked meat, drained of excess fat — bacon, ham, chicken, pulled pork, or sausage.
• A tablespoon or so of fresh herbs — basil, thyme, parsley, or rosemary for extra flavor.
• Optional heat: ½–1 teaspoon red pepper flakes.

For a deep-dish quiche, use 1½ times the ingredient amounts and bake longer (an extra 10–15 minutes) so the center sets.

For this asparagus version, use 1 cup chopped asparagus and reserve several whole spears to place on top. Stir in 1 cup halved cherry tomatoes (saving a few for decoration) and 1 cup crumbled feta with the green onions.

How Long Should I Bake a Quiche?

Pour the filling into the par-baked crust and bake in a preheated oven:

• 9-inch crust: 40–50 minutes
• Deep-dish: 50–60 minutes

Place the pie pan on the bottom rack for a crisp bottom crust.

How can I tell when the Quiche is done?

The quiche should be slightly underdone when removed: the edges should be set and the center a bit jiggly. It will finish setting as it rests for 15–20 minutes on a cooling rack.

• The knife test: Insert a thin-bladed knife about an inch from the center. If the knife comes out clean, the quiche is done; if egg clings, return to the oven a few minutes and test again.

Quiche can be served warm, at room temperature, or cold. After two hours at room temperature, refrigerate leftovers.

Make-Ahead and Freezing Tips

You can par-bake the crust and refrigerate it up to five days, or freeze up to three months. The custard filling can be mixed a day ahead and stored covered in the refrigerator; pour into the par-baked crust and bake when ready.

A fully baked quiche keeps in the refrigerator for up to three days. Reheat covered with foil in a 350°F oven for about 25 minutes until warmed through.

Quiche freezes well: freeze an uncovered cooled quiche until solid, then bag and store up to three months. Reheat from frozen in a 350°F oven for 25–30 minutes until heated through.

What to Serve with Quiche

• Fresh fruit
• Warm quick breads or muffins (banana bread or cinnamon rolls for a brunch)
• A crisp salad such as arugula with watermelon and feta or a simple green salad
• Roasted or scalloped potatoes for a heartier meal

Other brunch ideas

Spanish Baked Eggs

Ham and Cheese Crescent Rolls

Old Fashioned Banana Bread

Spinach Puff Pastry Appetizers

Puff Pastry Apple Galette

Chicken and Waffles with Peppadew Sauce

Almond Cherry Muffins with Streusel Topping

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