Check out this delicious and easy-to-make Tomato and Asparagus Quiche Recipe! Combining the savory flavors of roasted tomatoes, fresh asparagus, and creamy Gruyere cheese, this puff pastry quiche is perfect for any meal of the day.
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Tomato and Asparagus quiche is a savory pie that features a flaky puff pastry crust filled with a creamy egg mixture, roasted tomatoes, fresh vegetables, and cheese. This dish has its roots in French cuisine but has become popular worldwide due to its versatility and delicious taste.
If you like this breakfast idea, you may also love our Scrambled Egg Sandwich Recipe or our Sous Vide Soft Boiled Eggs.
Why We Love This Recipe
- Healthy and Nutritious: Packed with fresh vegetables and protein-rich eggs.
- Quick and Easy: Perfect for busy parents who need a quick meal solution.
- Impressive Presentation: Ideal for entertaining guests with its vibrant colors and elegant look.
- Versatile: Great for breakfast, brunch, lunch, or dinner.
Tomato and Asparagus Quiche Ingredients
- Puff Pastry: Store-bought puff pastry saves time and ensures a flaky crust.
- Heirloom Cherry Tomatoes: Adds color and flavor.
- Asparagus: Provides a fresh, crisp texture.
- Eggs: The base of the creamy filling.
- Heavy Cream: Adds richness to the quiche.
- Gruyere Cheese: Offers a nutty, savory taste.
- Olive Oil: Enhances the flavor of roasted tomatoes.
- Salt and Pepper: Seasoning to taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Puff Pastry: Use a homemade pie crust or a gluten-free crust.
- Gruyere Cheese: Substitute with Swiss, cheddar, or mozzarella.
- Asparagus: Replace with spinach, bell peppers, or mushrooms.
- Diet: Use half and half for instead of heavy cream to lower calories.
- Flavor: Add caramelized onions or fresh basil for extra flavor.
How to Make this Tomato and Asparagus Quiche Recipe
STEP ONE: Prepare the Puff Pastry
Thaw the puff pastry in the refrigerator overnight.
On a floured surface, gently unfold the puff pastry and roll it out slightly larger than your tart pan. Transfer the pastry to the tart pan, trimming any excess dough. Cover with aluminum foil and add pie weights or dry beans.
Pre-bake the crust at 400°F for 10 minutes. Remove from the oven and let it rest.
STEP TWO: Prepare the Tomatoes
Preheat the oven to 400°F. Place halved heirloom cherry tomatoes on a baking sheet. Sprinkle with salt and drizzle with olive oil. Roast the tomatoes for about 20 minutes, until they begin to dry out slightly.
STEP THREE: Prepare the Filling
In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Sprinkle shredded Gruyere cheese evenly over the pre-baked crust. Pour the egg mixture over the cheese.
Arrange the asparagus spears in a criss-cross pattern on top of the egg mixture. Place the roasted tomatoes on top, cut side up.
STEP FOUR: Bake the Quiche
Increase the oven temperature to 425°F. Bake the quiche for approximately 20 minutes, or until the top is golden brown. Allow the quiche to cool for 10 minutes before slicing.
Storage
Store leftover tomato quiche in an airtight container for up to 3 days. For freezer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 1 month. Reheat in the oven at 350°F until warmed through.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use pie weights for a crispier crust.
✔️ DO Allows the quiche to set properly before serving.
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📖 Recipe
Tomato and Asparagus Quiche with Puff Pastry
Equipment
- Tart Pan
- Rolling Pin
- Baking sheet
- Aluminum foil
- Pie weights or dry beans
- Mixing Bowl
- Whisk
Ingredients
- 1 sheet puff pastry
- 2 cups heirloom cherry tomatoes halved
- 8-10 asparagus spears
- 4 eggs
- ⅓ cup heavy cream
- 1 cup Gruyere cheese shredded
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Thaw the puff pastry in the refrigerator overnight.
- Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet. Sprinkle them with salt and drizzle with olive oil. Set aside to allow the tomatoes to release some of their juices.
- On a floured surface, gently unfold the puff pastry sheet. Roll the pastry out slightly larger than your tart pan. Carefully transfer the pastry to the tart pan, trimming any excess dough from the edges.
- Cover the crust with aluminum foil, ensuring it fits snugly. Add pie weights or dry beans to prevent the pastry from puffing up.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it rest.
- Place the baking sheet with the tomatoes in the oven and roast for about 20 minutes, until they begin to dry out slightly.
- In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
- Remove the pie weights and foil from the crust. Sprinkle the shredded Gruyere cheese evenly over the crust.
- Pour the egg and cream mixture over the cheese. Arrange the asparagus spears in a criss-cross pattern on top of the egg mixture. Place the roasted tomatoes on top, cut side up.
- Increase the oven temperature to 425°F (220°C). Bake the quiche for approximately 20 minutes, or until the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing.
Notes
- Puff Pastry: Use a homemade pie crust or a gluten-free crust.
- Gruyere Cheese: Substitute with Swiss, cheddar, or mozzarella.
- Asparagus: Replace with spinach, bell peppers, or mushrooms.
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