Ina Garten’s Asparagus Quiche is a sophisticated and delicious dish that’s perfect for breakfast, brunch, or even a light dinner. With tender asparagus, a creamy egg custard, and a buttery, flaky crust, this quiche is a simple yet elegant addition to any meal.

What is Barefoot Contessa Asparagus Quiche?

Asparagus Quiche is a savory tart filled with a rich custard made of eggs, cream, and cheese, paired with tender asparagus spears. Ina Garten’s version brings out the best in seasonal asparagus with minimal effort and maximum flavor.

Barefoot Contessa Asparagus Quiche recipe

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Reasons to Try Barefoot Contessa Asparagus Quiche

Elegant and Delicious: A show-stopping dish for entertaining.
Seasonal and Fresh: Highlights the natural flavors of asparagus.
Versatile: Perfect for any time of day.
Make-Ahead Friendly: Tastes great reheated or served at room temperature.

Ingredients Needed to Make Barefoot Contessa Asparagus Quiche

For the Crust

All-purpose flour – 1 ¾ cups
Unsalted butter – 1 stick (½ cup), cold and diced
Ice water – 3-5 tbsp

For the Filling

Asparagus – 1 pound, trimmed
Eggs – 4 large
Heavy cream – 1 ½ cups
Gruyère or Fontina cheese – 1 cup, grated
Parmesan cheese – ¼ cup, grated
Salt – 1 tsp (or to taste)
Freshly ground black pepper – to taste
Nutmeg – a pinch (optional)

Instructions to Prepare Barefoot Contessa Asparagus Quiche

Prepare the Crust

Make the Dough: In a food processor, pulse the flour, butter, and a pinch of salt until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together.
Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork and refrigerate for another 15 minutes.
Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool slightly.

Prepare the Filling

Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, or until just tender. Transfer to an ice bath to stop cooking, then pat dry. Trim to fit the tart pan if needed.
Make the Custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using).

Assemble and Bake

Layer the Filling: Arrange the asparagus in the pre-baked crust. Sprinkle the grated Gruyère and Parmesan cheese over the asparagus. Pour the custard mixture over the top, ensuring it spreads evenly.
Bake the Quiche: Bake at 375°F (190°C) for 30-35 minutes, or until the filling is set and the top is golden brown.
Cool and Serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.

What Goes Well With Barefoot Contessa Asparagus Quiche?

Simple Green Salad: A light side to balance the richness of the quiche.
Roasted Potatoes: Adds a hearty element to the meal.
Soup: Pair with a light vegetable soup or gazpacho.
Fruit Salad: Fresh fruit provides a sweet, refreshing contrast.

Key Tips for Making Barefoot Contessa Asparagus Quiche

Pre-Bake the Crust: Prevents the crust from getting soggy once the filling is added.
Use Fresh Asparagus: Look for firm, bright green spears for the best flavor.
Grate Cheese Freshly: Pre-grated cheese can affect the texture and taste.
Don’t Overfill: Leave a little space at the top of the crust to avoid spillage.
Rest Before Serving: Let the quiche cool slightly to set for clean slices.

Creative Variations of Barefoot Contessa Asparagus Quiche

Add Protein: Include cooked bacon, ham, or smoked salmon.
Switch Vegetables: Use spinach, mushrooms, or leeks in addition to or instead of asparagus.
Try Different Cheeses: Experiment with feta, goat cheese, or Swiss cheese.
Make It Spicy: Add red pepper flakes or a dash of hot sauce to the custard.
Herbaceous Twist: Mix in fresh herbs like dill, parsley, or thyme.

Storage Guidelines for Barefoot Contessa Asparagus Quiche

Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Freeze for Later: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat Gently: Warm in the oven at 350°F (175°C) for 10-15 minutes to retain its texture.

Nutrition Value

Calories: ~300 per slice
Protein: 12g
Carbohydrates: 18g
Fats: 20g
Fiber: 2g
Calcium: ~15% of the daily value

FAQs

Can You Use Frozen Asparagus for Asparagus Quiche?

Yes, frozen asparagus can be used for asparagus quiche. Thaw the asparagus completely, pat it dry to remove excess moisture, and proceed with the recipe. Blanching is not necessary for frozen asparagus.

How Do You Keep Quiche Crust From Getting Soggy?

To keep the quiche crust from getting soggy, pre-bake the crust (blind bake) before adding the filling. Use pie weights or dried beans to keep the crust flat during baking, and let it cool slightly before adding the custard.

Can You Make Asparagus Quiche Ahead of Time?

Yes, asparagus quiche can be made ahead of time. Bake it fully, let it cool, and refrigerate it for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

What Other Vegetables Pair Well With Asparagus in Quiche?

Other vegetables that pair well with asparagus in quiche include mushrooms, spinach, leeks, cherry tomatoes, or bell peppers. Cook the vegetables beforehand to remove excess moisture and enhance their flavors.

Wrapping Up

Ina Garten’s Asparagus Quiche is a beautiful, flavorful dish that’s perfect for any occasion. With its creamy filling, tender asparagus, and flaky crust, this quiche is sure to become a favorite. Serve it at your next brunch or enjoy it as a light meal, and savor the elegance of this classic recipe!

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