Gluten Free Asparagus Quiche

What You'll Love

• Elegant yet comforting. The rich mix of cream, eggs, and cheese bakes up into a creamy, satisfying dish that's not at all fussy. But, since it's not really an everyday bake, it feels super special.
• Easily gluten-free. Everyone can eat this quiche, and the crust is so crisp and light I promise no one will be able to tell it's made with gluten-free flour. All the rest of the ingredients are naturally gluten-free, so it's a total win!
• Make-ahead-friendly. This quiche practically begs to be made the day before you serve it. It reheats perfectly, and an overnight rest in the fridge helps its flavors to deepen.

Ingredients Needed

I've outlined all of the ingredients needed to make this recipe below, along wth a few notes. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Pie crust - Choose from a gluten-free pie crust or the others linked above, or use a store-bought gluten-free pie crust.
• Eggs - Large eggs are best.
• Milk - You can use whole milk or 2% milk. I don't recommend using non-fat milk.
• Heavy cream - Use half-and-half if needed, or in a pinch, just use all whole milk.
• Cheese - I used Parmesan cheese, and I find it works so well with the asparagus. See some more suggestions lower down in this post.
• Olive oil
• Asparagus
• Salt and pepper - Fine sea salt or table salt and black pepper to taste.

Variations to Try

• Dairy-free - Turn this quiche dairy-free by using full-fat coconut milk or a thick oat or almond milk. (Note that if you use coconut milk, the quiche may take on some of its flavor.)
• Add a little mustard - Stir in 1 teaspoon of Dijon mustard to the filling for a sweet-spicy contrast.
• Add more cheese - Feel free to add more cheese than the quantity called for in the recipe card if you are a true cheese-lover.
• Herbs - Fresh or fried herbs add interest and flavor. Try dried thyme and oregano, or use fresh herbs like chopped basil and rosemary.

Tips for a Perfect Quiche

• Butter the pie pan! As with all pies, it's essential to butter the pie plate before adding the crust. This will make a big difference later when you remove slices of quiche after baking.
• Bake on a baking sheet. I ALWAYS bake my quiche (and pumpkin pie!) on a large baking sheet. This performs double duty by dealing with any potential overflow and helps to crisp up the bottom.
• Rest. After removing the quiche from the oven, rest it on a wire rack for at least 15 minutes to let the filling set a bit. This makes for much easier slicing. I actually like to let it sit for up to an hour, but I realize that this is not always possible!
• Add spinach. Spinach and asparagus go so nicely together, and I always love more veggies. Throw in a handful or two of baby spinach to the skillet along with the asparagus and green onions, and cook until wilted.
• Other cheeses. Parmesan is such a nice, salty cheese, and it pairs beautifully with the asparagus. Other options could include sharp cheddar, gruyere, Swiss, or a combination of cheeses.
• My favorite variation: When I want to mix things up, I like to do a combo of sweet peas, chopped asparagus, and fresh herbs like chives or thyme, plus feta or ricotta cheese for a mild, creamy contrast.

Storage and Reheating Options

• Fridge - Transfer cooled slices of quiche to an airtight container and store in the fridge for up to 3 days.
• Freezer - To freeze a whole quiche, bake and cool completely. Wrap the quiche tightly in a layer of plastic wrap, then a layer of foil to prevent freezer burn, and store in the freezer for up to 2 months. Or, wrap cooled individual slices in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 2 months.
• To Reheat - Place slices of quiche on a baking sheet and heat them in a 350°F oven for 10-15 minutes until heated through. For a quick option, microwave on 50% power for 30-60 seconds, though the crust may soften with this method. If the quiche is frozen, unwrap it and heat it at 350°F for 30 minutes until heated through.