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Asparagus Quiche Recipe

Asparagus Quiche

Paula Deen

Recipe courtesy Susan Mason

Show: Paula's Best DishesEpisode: Cater Me This

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 21, 2011

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    VERY GOOD! I USED HALF AND HALF AND MORE ASPARAGUS THAN THE RECIPE CALLED FOR. THE CRUST TENDS TO BROWN TOO MUCH AND NEEDS FOIL TO
    PREVENT OVER BROWNING. I ALSO PUT A DASH OF CAYENNE PEPPER IN AND
    IT WAS GREAT. MADE IT TWICE IN A FEW DAYS.

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  • on March 12, 2011

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    This recipe was so simple and easy. I started with a pre-made frozen pie crust that took about 20 minutes to thaw: I added some finely diced ham and also substituted swiss for the gruyere and used half-and half instead of cream: it turned out perfect and it was delicious.

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  • on April 18, 2010

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    i made this quicher for the first time and it was a big hit...everyone loved it..the only gripe i have was it was a bit time consuming.....that said it was worth the time and effort...

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  • on April 06, 2010

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    I used a refrigerator crust instead of making the one in the recipe. It definitely had good flavor, but I would have cut the asparagus up in pieces and added it to the filling, along with cheese into the filling. The gruyere was good, but it can be a little pricey so I would try another cheese.

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  • on December 16, 2009

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    I decided that I didn't want all the fat of the heavy whipping cream so I only put in 1/4 c cream and the rest was 2% milk. Gives you plenty of "comfort food" feeling without all the calories and fat. I too used a ready made crust and just pre-baked it like the recipe says.
    To Linda in AZ with the oily crust...maybe you didn't incorporate the shortening well enough into the flour? You have to chill your dough especially if your using 2 types of fat for the dough...per Alton Brown ("butter and shortening, they melt at different temperatures so chilling is essential"
    Good recipe over all!

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  • on June 26, 2009

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    Made this yesterday with a few modifications. It turned out excellent and is a definite keeper. First of all, I used a ready made crust and prebaked it in a tart shell. The filling recipe was made the same except, that I carmelized onions (quite brown and added it to the bottom of the prebaked tart shell.. I chopped the asparagus into 1' slices and blanched them. The gruyere cheese was mixed in with the filling and baked until slightly brown on top. Even my husband, who swore he doesn't eat quiche, loved it. Ha !!Ha !!

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  • on March 18, 2009

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    Should've just used my Quiche Lorraine recipe and done it with asparagus. This crust is too oily with the added shortening, using all cream is unnecessary, and it needs some hot sauce or cayenne to punch up the flavor. Made it with pencil-thin asparagus and didn't pre-cook just chopped fine and added to the second addition of the egg mixture and did the whole stalks to form the "wheel spokes." Also added more cheese.

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  • on February 13, 2009

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    I have been wanting to try this since I watched this episode two weeks ago. Finally did and everyone loved it. Paula is not gonna stear ya wrong ya'll:

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  • on December 28, 2008

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    I made this a few days ago for breakfast and it was great! I didn't take the time to chill the dough or the filling and it still turned out fine. Next time I will chill the dough though. I changed two things: I added a few more sprigs of asparagus and I used cheddar cheese because I didn't have swiss. I will definitely make this again.

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  • on December 21, 2008

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    I messed with your recipe a little because I wanted it to serve as a one dish meal or meat substitute! I added about 2oz.s of Honey Baked Ham cut in bite size pieces and used 2 or 3 more sprigs of asparagus cutting the extra sprigs into 1" pieces and scattered through the quiche as well as the full sprigs as spokes in a wheel. I have some 'bread n butter' pickled jalapeno slices I wish I had added. I will add them next time. Being an ol' widower, I have eaten this for breakfast, lunch and dinner, but not in the same day.

    Thanks a lot for bringing me a new, easy to prepare staple to my diet.

    Les in Houston, Tx

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