Asparagus and Fontina Quiche

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant asparagus and fontina quiche is a celebration of seasonal flavours, combining tender green asparagus with the nutty, melting qualities of Fontina and Gruyère. By steaming the asparagus briefly before baking, you ensure the stalks remain vibrant and perfectly cooked within the buttery pastry. The rich custard base, made with double cream and fresh eggs, creates a silky texture that contrasts beautifully with the crisp crust, making it an ideal centrepiece for any spring table.

A versatile addition to your vegetarian repertoire, this savoury tart is equally wonderful served warm for a sophisticated weekend brunch or chilled for a refined picnic lunch. Pair it with a simple green salad dressed in a light vinaigrette to balance the richness of the cheeses. While best enjoyed on the day of baking, leftovers can be wrapped in cling film and stored in the fridge for a quick and delicious midweek meal.

Ingredients for Asparagus and Fontina Quiche

450g asparagus, ends trimmed
6 stora ägg
240 ml vispgrädde
1 teaspoon garlic salt
1 tesked nymalen svartpeppar
230g Fontina cheese, grated (about 230g )
60g Gruyère cheese, grated (about 120ml )
1 unbaked homemade or store-bought 9-inch pie crust

How to make Asparagus and Fontina Quiche

Förvärm ugnen till 177°C.

Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)

In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.

Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.

In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.

Pour the mixture into the unbaked pie shell.

Bake until lightly golden and set in the centre when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

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