Asparagus and Swiss Cheese Quiche

This lovely quiche is made in a tart pan, but it can also be made in a 9" pie plate.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 8


  • 1 cup all-purpose flour
  • 1⁄3 cup cold butter, cut into small pieces
  • 2 Tbsp. ice water
  • 6 large eggs
  • 1 1⁄2 cups milk
  • 1⁄2 tsp. salt
  • 2 cups shredded Swiss cheese
  • 1⁄2 lb. cooked asparagus spears


  • Preheat oven to 350°F.
  • In the bowl of a food processor, pulse the flour, butter, and ice water until mixture begins to form a ball. Form the dough into a 6-inch disc, cover with plastic wrap, and chill for 30 minutes.
  • On a lightly floured work area using a rolling pin, roll chilled dough out into a 12-inch circle. Press into a 9-inch tart pan with removable bottom. Trim excess dough by pressing it against the lip of the tart pan.
  • In a large bowl, whisk together the eggs, milk, and salt until frothy.
  • Place tart pan on a baking sheet. Scatter cheese over the bottom of the tart shell. Arrange the asparagus spears over the cheese and cover with the egg mixture.
  • Bake 35 to 40 minutes, or until egg mixture is set. Let sit for 10 minutes before serving.