Asparagus Parmesan Quiche

Asparagus…oh how I love you! This ecstatically foodtabulous vegetable is not only drop dead gorgeous, but it somehow delicious in almost every recipe. I was super excited to see a massive fresh batch of these green little monsters at the market today and bought a whole bunch to start binging the rest of the week. It’s kinda awesome to have these occasional mega-healthy cravings, so yeah…let’s start cooking!

Dishtales Asparagus Parmesan Quiche Post Photos (9 of 9)

Today I’m sharing my Asparagus Parmesan Quiche recipe. This was a total try-out, combining some of my favorite vegetables and products in an easy-to-bake oven dish that really fits its purpose. The signature taste of fresh asparagus with the soury sweetness of cherry tomatoes and creamy blend of fresh parmesan cheese just comes together so well. I decided to sauté the asparagus first in butter (duh!) and this tiny little rascal that truly uplifts any recipe: a bay leaf! The secret here is to just gently stir the bay leaf into the melted (heating) butter and then add the asparagus (and chopped spring onion). This way it really soaks up all flavors and surprisingly you’ll notice its presence even more in the next-day-left-overs…well, if you’re able to NOT eat the whole thing that is! 😉 ENJOY!

Asparagus Parmesan Quiche


  • Serving 4
  • 350 gr green asparagus
  • a bunch of spring onions
  • 200 gr cherry tomatoes
  • 4 eggs
  • 100 ml milk (I used whole fat milk)
  • 1 bay leaf
  • butter & olive oil
  • salt & pepper
  • parmesan cheese
  • butter dough **


  1. Pre-heat oven to 175C/340F
  2. Grease a 22-25 cm quiche pan, press on your dough or pastry sheets and poke a few holes with a fork at the bottom. Set aside while preparing the other ingredients ***
  3. Melt some butter and olive oil in a skillet together with a bay leaf. Add the chopped asparagus and spring onion and sauté for 3-5 minutes. Meanwhile, cut cherry tomatoes in halves.
  4. Beat the eggs, milk and a tablespoon of ground parmesan cheese in a bowl. Season with salt and pepper and set aside.
  5. Drain excess liquid from the sautéed vegetables and add them together with the cherry tomatoes to the quiche pan. Spread evenly and pour in the egg mixture.
  6. Sprinkle some ground parmesan over the quiche and place in the pre-heated oven for about 40-45 minutes ****
  7. Garnish with some fresh coriander and serve with a fresh side salad (I served it with a cucumber/radish salad). Enjoy!

Oh and FYI:

** I made my own batch, but really you can use ANY dough you'd like. It's all about the fresh produce flavors with this recipe so don't feel bad if you go for ready-to-use dough! *** You may spread some bread crumbs over the crust (bottom) to avoid having a moisty crust. However, with this recipe (if you drain all excess liquids from the vegetables) you shouldn't worry too much about that. **** To avoid having a overcooked (over-browned really) crust you can cover the quiche with aluminum foil after 35 minutes baking time and put it back in the oven for the remaining baking time.

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