Asparagus and Fontina Quiche

Name: Asparagus and Fontina Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound asparagus, ends trimmed; 6 whole large eggs; 1 cup heavy cream; 1 teaspoon garlic salt; 1 teaspoon freshly ground black pepper; 8 ounces Fontina cheese, grated (about 2 cups); 2 ounces Gruyère cheese, grated (about 1/2 cup); 1 whole unbaked homemade or store-bought 9-inch pie crust

A elegant savory quiche featuring tender asparagus strips and a rich blend of Fontina and Gruyère cheeses in a creamy egg custard, all baked in a flaky pie crust until golden brown.

8 servings

1 hr 23 min

Published October 4, 2025

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Ingredients

•1 pound asparagus, ends trimmed
•6 whole large eggs
•1 cup heavy cream
•1 teaspoon garlic salt
•1 teaspoon freshly ground black pepper
•8 ounces Fontina cheese, grated (about 2 cups)
•2 ounces Gruyère cheese, grated (about 1/2 cup)
•1 whole unbaked homemade or store-bought 9-inch pie crust

Cooking Instructions

1.
Preheat the oven to 350°F.
5 min
2.
Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
10 min
3.
In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
5 min
4.
Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
2 min
5.
In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
5 min
6.
Pour the mixture into the unbaked pie shell.
1 min
7.
Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
45 min
8.
Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
10 min
9.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

Ingredients

•1 pound asparagus, ends trimmed

•6 whole large eggs

•1 cup heavy cream

•1 teaspoon garlic salt

•1 teaspoon freshly ground black pepper

•8 ounces Fontina cheese, grated (about 2 cups)

•2 ounces Gruyère cheese, grated (about 1/2 cup)

•1 whole unbaked homemade or store-bought 9-inch pie crust

Cooking Instructions

Preheat the oven to 350°F.

5 min

Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)

10 min

In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.

5 min

Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.

2 min

In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.

5 min

Pour the mixture into the unbaked pie shell.

1 min

Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

45 min

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

10 min

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.