Asparagus and Parmesan Quiche

Quiche has long been a favourite main course – loved for its ease, versatility and great taste. Cheddar and Broccoli Quiche gets a delightful twist with asparagus and the zest of Parmesan.

Parmesan Roasted Asparagus


Asparagus and Parmesan Quiche

Yield: 6 servings


  • 1 9 inch (23 cm) deep-dish pie crust, baked
  • 2 tsp (10 mL) Dijon mustard
  • 12 asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces
  • 1/3 (75 mL) grated Parmesan cheese or 
  • 3/4 (175 mL) shredded Cheddar cheese
  • 3 eggs
  • 1 cup (250 mL) milk
  • 1/4 tsp (1 mL) pepper
  • Dash hot pepper sauce
  • 2 tbsp (30 mL) chopped fresh dill or 
  • tarragon


  1. Preheat oven to 350°F (180°C).
  2. Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
  3. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
  4. Bake for about 40 min or until filling is puffed and set and a knife inserted in the centre comes out clean. Let rest for 10 min before serving.


You can use fresh asparagus and blanch for 2 min in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results. Add 2 oz (60 g) smoked salmon, chopped, or 1/2 cup (125 mL) chopped cooked shrimp or crab with the asparagus.


Recipe and photo courtesy Dairy Farmers of Canada.


Recipe and photo courtesy Dairy Farmers of Canada.

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Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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