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Spring Garden Quiche

Name: Spring Garden Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: Olive oil; 1 pie crust dough, homemade or store-bought; 4 large eggs; Â½ cup whole milk; Â½ cup plain Greek yogurt; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh chives, chopped; Â¼ teaspoon ground nutmeg; Â½ teaspoon salt; Â¼ teaspoon black pepper; 1 bunch asparagus, ends trimmed; 1 cup Gruyere cheese; Fresh herbs of choice, chopped (for serving, optional)

Upgrade your average quiche recipe by mixing in garden-fresh herbs, asparagus and creamy Gruyere in our Spring Garden Quiche. With a little help from a premade pie crust, you can prep this healthy breakfast in just 20 minutes – and leftovers will make morning meals a breeze all week long.

Tara Rochford

Print Recipe

Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home

Ingredients

Olive oil
1 pie crust dough, homemade or store-bought
4 large eggs
½ cup whole milk
½ cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
1 bunch asparagus, ends trimmed
1 cup Gruyere cheese
Fresh herbs of choice, chopped (for serving, optional)

Instructions

Preheat oven to 375 degrees and grease a 9-inch pie plate with olive oil.
Roll dough out into a large circle about ¼ inch thick. Fit dough into the prepared pie plate and crimp edges as desired, removing any excess dough. Place in the freezer for 20 minutes.
Remove from freezer and place on a baking sheet. Line dough with parchment paper and fill with pie weights (or rice or beans). Bake for about 15 minutes.
Remove from oven and carefully lift the parchment paper and weights out of the crust. Gently poke holes in the bottom of the crust.
In a medium or large bowl, whisk together the eggs, milk, yogurt, dill, basil, chives, nutmeg, salt and pepper.
Cut about ⅔ of the asparagus into small, 1-inch pieces. Leave ⅓ of the asparagus long (this will go on top).
Arrange cut asparagus in the bottom of the pie crust, then sprinkle with the cheese. Pour egg filling into the crust, making sure to cover the asparagus and cheese evenly. Arrange the long asparagus pieces on top of the egg mixture.
Bake for about 35 minutes or until eggs are set. Allow to cool about 10 minutes and sprinkle with additional fresh herbs, if desired, before serving.