Go Back
–+ servings
A baked asparagus quiche is served on a white plate. At the bottom of the image, beside the plate, is a small glass bowl filled with shredded Parmesan cheese. On the opposite side, a folded white kitchen towel with green stripes adds a soft accent. Sprigs of fresh dill are scattered around the plate. The composition is set on a light grey surface.

ASPARAGUS POTATO CRUST QUICHE

Anna | The Tasty Chapter
Asparagus Potato Crust Quiche is made with a crispy potato crust filled with eggs, Parmesan cheese, and fresh asparagus. It is easy to prepare and works well for brunch, lunch, or a light dinner. The potato crust adds great texture and flavor while keeping the recipe naturally gluten free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast and Lunch, Brunch, Dinner
Cuisine American
Servings 6
Calories 216 kcal

Equipment

  • 9-inch springform pan
  • Large pot
  • Potato Masher
  • Mixing bowl
  • Whisk
  • Baking sheet

Ingredients
  

  • 800 grams (1¾ lb) Russet potatoes, skin on (about 5–6 medium potatoes)
  • 6 large eggs
  • 1/2 cup milk (whole milk)
  • 1/2 cup Parmesan cheese grated
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon oregano
  • Fresh asparagus spears (a few)
  • salt and black pepper, to taste
  • unsalted butter, for greasing the springform

Instructions
 

  • Boil the potatoes, skin on, in salted water until fork-tender. Drain well, then mash using a potato masher, leaving some texture for a rustic finish. Season with salt and black pepper to taste.
  • Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with butter.
    Trim the asparagus by snapping or cutting off the tough woody ends. Set aside.
  • Transfer the mashed potatoes to the prepared springform pan. Using a spoon, press the potatoes firmly into the bottom and up the sides, forming a crust about 1 to 1½ inches (2–3 cm) high. Make sure the layer is even and tightly packed so it holds its shape after baking.
  • In a bowl, whisk together the eggs, Parmesan cheese, milk, nutmeg, oregano, salt, and black pepper until fully combined.
  • Pour the egg mixture into the potato crust.
  • Cut the asparagus spears if needed so they fit neatly inside the springform pan, then arrange them in a single layer on top.
  • Place the springform pan on a baking sheet to catch any possible drips.
    Bake for 40–45 minutes, until the filling is set in the center and the top is lightly golden.
  • Remove from the oven and let rest for 5–10 minutes. Carefully release the springform ring, then slice and serve.

Notes

Storage: Leftover asparagus quiche keeps well in the fridge for up to 2 days. Store it in an airtight glass container to keep it fresh. When ready to serve, warm it in the oven until heated through.

Nutrition

Calories: 216kcalCarbohydrates: 26gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 172mgSodium: 218mgPotassium: 658mgFiber: 2gSugar: 2gVitamin A: 344IUVitamin C: 8mgCalcium: 174mgIron: 2mg
Keyword Asparagus Breakfast Bake, Baking, Easy, Parmesan cheese, Potato Crust Asparagus, Potato Crust Quiche, Quiche
Tried this recipe?Let us know how it was!