Asparagus & Tomato Quiche For Easter Brunch

Last week at the farmer’s market, one grower had a little packet of fresh new asparagus which reminded me of a spring Quiche. Fresh asparagus, cherry tomatoes, and basil cooked in a cheesy custard sounds perfect for breakfast, lunch, brunch, or even dinner.  An asparagus Quiche is one of my favorites for an Easter or spring brunch.

I usually use Swiss cheese but have enjoyed quiches made from a variety of cheeses.  Your favorite crust can be used – even store-bought.  If you cannot have grains in your diet, you can oil the pie plate and cook the vegetable custard without a crust.

Asparagus & Tomato Quiche

Use organic when available, vegetarian  Serves 7 to 8


Asparagus & Tomato Quiche

Fresh asparagus, tomatoes, and basil cooked in a cheesy custard sounds perfect for breakfast, lunch, brunch, or even dinner.
Course Breakfast, Brunch, lunch, Main Course
Cuisine American
Keyword asparagus, asparagus and tomatoes quiche, baked tomatoes, quiche, spring quiche
Servings 8 servings


  • 6 eggs or 4 whole eggs and 2 egg whites
  • 1 bunch of asparagus or 7 or 8 stalks
  • 1 9" pie shell
  • 1/2 cup milk
  • 1 cup cream
  • 1 cup grated cheese, such as Swiss, cheddar, Gruyère
  • 1/4 cup torn fresh basil
  • 1 cup cherry tomato halves
  • Salt and pepper to taste
  • optional medium tomato to cut into pinwheel slices for decoration


  • Preheat oven to 425 F or 218 C
  • Oil pie pan and add dough
  • Fork bottom of pie crust and cover crust edges with aluminum foil to prevent over-browning
  • Bake pie crust for about 5 minutes
  • Remove aluminum foil and bake pie crust for another 8 minutes until almost done
  • Reduce oven to 325 F or 162 C
  • Meanwhile, bring water to a boil in a large pot
  • Cut most of the asparagus into pieces and save some for top of Quiche
  • Once water is boiling, add the cleaned and trimmed asparagus into the pot and boil for 1 minute
  • Remove immediately and run under cold water to stop the cooking process
  • Set asparagus aside
  • Whisk the eggs in a large bowl and add the milk and cream
  • Whisk together thoroughly and then stir in the shredded cheese, basil, salt & pepper
  • Add cooked asparagus and tomato slices to bottom of pie shell
  • Pour custard mix on top
  • Adorn top with cherry tomatoes and asparagus (optional)
  • Bake for 35 minutes or until center is firm
  • Cover edges of crust with aluminum foil if the crust starts to burn
  • Let quiche stand for at least 5 minutes before cutting
  • Can be made ahead of time and served at room temperature.
  • Optional decorate top of quiche with sliced tomato cut into pinwheels in center of top and asparagus around edge pointing in


This post was featured on:

Creative Monday
feature button SYC
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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

38 thoughts to “Asparagus & Tomato Quiche For Easter Brunch”

    1. Asparagus just makes me think spring. All the little green spears suddenly flood the supermarket. Have a lovely day!

    1. I totally understand – I’ve pretty much given up dairy too, but I used to love to eat a quiche. If I have friends over, I will still make for them.

  1. This looks so tasty Carol. I love quiche and asparagus is one of my favourite vegetables 🙂 Thanks for sharing at Creative Mondays, I will feature your post next week at the blog hop.

    1. Wow! I had it in the recipe and now it’s gone – I just updated recipe. You use one bunch of asparagus which most stores sell (about a pound or 7 to 8 stalks). Let me know how you like it~

  2. I love asparagus and this looks so delicious! Thanks for sharing your recipe with SYC.

  3. Okay, I’m convinced someone in the universe loves me. I was just telling hubby last night that I’m craving asparagus and what’s the first thing I see? Your delicious recipe. You made my day Carol, I’m off to go buy all the stuffs. Tonight we feast on asparagus quiche

  4. Oh my goodness this looks and sounds AMAZING!! I LOVE asparagus, sure it took me until adulthood to appreciate it, but I’m all in now. 🙂 I NEED to try this. Thank you so much for sharing with us at #MMBH!

  5. Carol, I’m loving this recipe! Wish we were having an Easter Brunch this year so I could serve this! We are having traditional ham dinner at my in-laws this year. I will be saving to make for myself though! Pinned. Thanks so much for sharing with us at Snickerdoodle!

  6. Hi Carol, just hopping by to let you know that you will be featured at SYC tomorrow. This looks so yum!

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