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Easy Cast-Iron Cheesy Asparagus Quiche

This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.

by Katie Aubin and Marissa Buie

Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

1 hr 20 min

1 hr 20 min

Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

1 hr 20 min

1 hr 20 min

Ingredients

for 8 servings

  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons
    kosher salt, divided
  • 2 teaspoons
    freshly ground black pepper, divided
  • 8 tablespoons
    unsalted butter
  • 2 cups
    all-purpose flour (250 g)
  • ½ teaspoon
    baking powder
  • ¾ cup
    grated parmesan cheese, divided (80 g)
  • ¼ cup
    cold water (60 mL)
  • 6 large eggs
  • ⅓ cup
    sour cream (75 g)
  • ⅔ cup
    half & half (160 mL)
  • 1 ½ cups
    shredded cheddar cheese (150 g)
  • 1 cup
    cherry tomato, halved (200 g)
    Calories 528
    Fat 37g
    Carbs 30g
    Fiber 1g
    Sugar 2g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!
 

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