Healthy Asparagus Quiche (with goat cheese!)

Foolproof and flavorful lightened up Asparagus Quiche with the easiest homemade whole grain crust...no blind baking required! Made with sautéed fresh asparagus, tangy goat cheese, and no heavy cream. This filling, super satisfying quiche is the ultimate crowd-pleasing brunch!

There's nothing quite like a leisurely brunch.

I have tiny children so to me that's a bit of a foreign concept, but making this quiche feels like I'm at a fancy brunch in fancy pants. With fancy mimosas.

Whisk eggs, milk, cheese, and veggies and voila, you've made a quiche! Bravo. But what sets this veggie-packed number apart from all the rest? The shockingly simple and irresistibly delish crust.

It tastes BEYOND. No skills required. If you've made my Mediterranean Veggie Quiche or Smoked Salmon Quiche, you know it's magic!

The low down on star ingredients

• Eggs: I developed this recipe with 5 large eggs to form the base of the quiche; you don't need more than that!
• Milk: Most asparagus quiche recipes call for heavy cream or half and half but I took a different approach. We're using milk in lieu of traditional heavy cream to lighten it up while maintaining a fluffy texture You can use cow's milk, oat milk, half and half etc. Just make sure it's unsweetened.
• Asparagus: Our star veggie! Be sure to remove the woody ends.
• Goat cheese: I just love creamy goat cheese in quiche. I recommend using log-style versus pre-crumbled for the best texture. On my second test I used feta and it was yummy but I still prefer goat cheese.
• Parmesan cheese: A sprinkle of parm on top adds another layer of umami deliciousness. This is, in my option, not optional!
• Shallots: There's something special about the delicate flavor of shallots. You can totally use onion, too.
• Homemade Crust: Whole wheat flour is the base, plus a mix of ice water (to help with flakiness) and oil (avocado oil, but any neutral oil works well. Woodsy thyme in the crust pairs swimmingly with fresh asparagus. I've tested this with all purpose flour and that works, too!
• Garlic: My secret weapon for flavor; don't skip it!
• Dijon: This adds that little unexpected flavor touch. I didn't think the flavor popped as much when I tested this without Dijon!

Let's make it!

Oh snap. Why is my quiche soggy?

A soggy bottom is any quiche baker's worse nightmare! It could be because:

1. Undercooking the vegetables before hand may cause too much water to be released while cooking, especially with more watery veggies.
2. Too much milk means the proteins in your eggs couldn't set, leading to a runny quiche.
3. Over-baking the quiche can also cause eggs to release water, so just bake till it's set.

Serving ideas

I like to serve this with an acid-forward side salad (love this 5-minute Mediterranean dressing or apple cider vinegar dressing).

Bonus points if you whip up a spread complete with healthy almond flour blueberry muffins.

Storage

You can store leftovers in an air tight container for up to 4 days.

You can also freeze the baked and fully cooled quiche by wrapping in foil. It will keep for up to 3 months. Then remove the foil and bake from frozen.

You can make it ahead up to 2 days in advance. Bake the quiche, let it fully cool, then reheat when you're ready to serve at 325F for about 15 minutes, or until heated through.

How to reheat

This reheats super well. You can always nuke a slice in the microwave for the ease. For that lovely crisp crust, warm the quiche in the oven at 350F for about 25 minutes.

Let me know if you make this gem by leaving a comment and star rating below. I adore reading your feedback!

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