This Smoked Gouda and Asparagus Quiche is elegant for brunch yet simple for dinner. The smoky, creamy Gouda pairs beautifully with tender asparagus in a flaky crust. It’s a surprisingly straightforward dish that delivers rich, savory satisfaction.
Love Smoked Gouda and Asparagus Quiche? So do we! If you're into Savory Breakfast or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Smoked Gouda and Asparagus Quiche
- Versatile serving: Enjoy warm, at room temperature, or cold.
- Winning flavors: Smoky Gouda and fresh asparagus balance perfectly.
- Make-ahead friendly: Tastes even better the next day.
- Perfect texture: Flaky crust, creamy custard, tender-crisp asparagus.
Ingredients & Tools
- 1 9-inch unbaked pie crust, chilled
- 1 tablespoon olive oil
- 1 bunch asparagus (about 1 lb / 450 g), trimmed and cut into 1-inch pieces
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 ½ cups (about 150 g) smoked Gouda cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon fresh chives, chopped (for garnish)
Tools: 9-inch pie dish, mixing bowls, whisk, skillet, baking sheet
Notes: Don’t skip the nutmeg—it enhances the custard. A chilled pie crust is key for a flaky base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 32 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use a frozen pie crust. I know it’s convenient, but for the best, flakiest results, a homemade or store-bought refrigerated crust that you can blind-bake is the way to go. The pre-baked frozen ones often get soggy.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the custard. Taking a minute to shred a block of smoked Gouda yourself makes a noticeable difference in texture.
- Blind bake your crust. This is the secret to avoiding a soggy bottom! Pre-baking the crust for a short time before adding the filling creates a barrier that keeps it wonderfully crisp.
- Let your ingredients come to room temperature. Using cold eggs and cream straight from the fridge can make your custard take longer to set and might result in an uneven bake. Letting them sit out for 20-30 minutes helps everything combine smoothly.
How to Make Smoked Gouda and Asparagus Quiche
Step 1: Preheat your oven to 375°F (190°C). Place your chilled pie crust into a 9-inch pie dish, crimping the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for about 15 minutes, until the edges are just starting to turn golden. This step is your best defense against a soggy crust!
Step 2: While the crust is baking, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn.
Step 3: Add the asparagus pieces to the skillet. Sauté for 4-5 minutes, just until they turn bright green and are tender-crisp. You don’t want to cook them all the way through, as they’ll continue to bake in the quiche. Season with a pinch of salt and pepper, then remove the skillet from the heat and set it aside to cool slightly.
Step 4: In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color. Then, whisk in the heavy cream and whole milk until the mixture is completely smooth and homogenous. This is your custard base, and getting it smooth now is crucial for a silky final texture.
Step 5: Stir in the shredded smoked Gouda, salt, pepper, and that all-important nutmeg. The nutmeg might seem like a small thing, but it adds a warm, aromatic note that really elevates the entire quiche. Mix everything until the cheese is evenly distributed throughout the custard.
Step 6: Remove the pre-baked crust from the oven and carefully take out the parchment paper and weights. Spread the sautéed asparagus and onion mixture evenly over the bottom of the warm crust.
Step 7: Slowly and carefully pour the egg and cheese custard over the asparagus in the crust. Try to pour it evenly so the cheese and asparagus don’t all shift to one side. Gently tap the pie dish on the counter a couple of times to release any air bubbles that might be trapped.
Step 8: Place the quiche on a baking sheet (this makes it easier to handle and catches any potential drips) and bake for 35-45 minutes. You’re looking for the edges to be fully set and the center to have just a slight, gentle jiggle when you shake the pan. The top should be a beautiful, golden brown.
Step 9: Once baked, remove the quiche from the oven and place it on a wire rack. This is the hardest part—you absolutely must let it rest for at least 20-25 minutes before slicing. This allows the custard to fully set, ensuring you get clean, beautiful slices instead of a runny mess.
Step 10: Garnish with the fresh chopped chives just before serving. The chives add a lovely pop of color and a mild, fresh onion flavor that complements the smokiness of the Gouda perfectly. Slice, serve, and enjoy the accolades!
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat slices in a 300°F oven for 15–20 minutes until warmed through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the quiche beautifully, balancing the whole plate.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst provide a wonderful contrast in both texture and taste.
- Buttery, herb-roasted new potatoes — For a truly hearty brunch spread, these add a comforting, savory element that everyone loves.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and high acidity are a fantastic palate cleanser alongside the creamy, smoky quiche.
- A freshly squeezed grapefruit mimosa — This brunch classic feels extra special, and the bittersweet grapefruit works surprisingly well with the smoked Gouda.
- Sparkling water with a twist of lemon — Sometimes you just need something clean and bubbly to reset your taste buds between those decadent bites.
Something Sweet
- Mixed berry parfaits with vanilla yogurt — Light, fresh, and not too heavy, these provide a sweet finish without overshadowing the main event.
- Lemon lavender shortbread cookies — The floral and citrus notes are a delicate and elegant way to end a meal centered around the quiche.
- Dark chocolate-dipped strawberries — Simple, classic, and always a crowd-pleaser. The bittersweet chocolate is the perfect final note.
Top Mistakes to Avoid
- Overcooking the asparagus before baking. If you cook it until it’s completely soft in the skillet, it will turn mushy and lose its vibrant color in the quiche. Tender-crisp is the goal.
- Skipping the blind baking. I’ve messed this up before too, thinking I could get away with it. A soggy, undercooked bottom crust is a real disappointment, and blind baking is the simple fix.
- Overmixing the custard. Whisk until it’s just combined and smooth. If you go at it for too long, you can incorporate too much air, which can lead to a puffy, uneven texture as it bakes.
- Not letting it rest before slicing. Cutting into a quiche straight from the oven is a recipe for a runny, messy slice. The custard needs that quiet time to firm up properly.
Expert Tips
- Tip: For an extra-deep flavor, try roasting the asparagus instead of sautéing it. Toss the spears in a little oil, salt, and pepper and roast at 400°F (200°C) for 12-15 minutes before chopping. It concentrates their sweetness wonderfully.
- Tip: If you notice the crust edges browning too quickly during the final bake, make a foil shield. Tear off a square of aluminum foil, cut out the center, and gently tent the foil over the crust edges to protect them.
- Tip: Add a teaspoon of Dijon mustard to your custard mixture. You won’t taste it as “mustard,” but it will add a subtle, savory depth that makes the smoked Gouda flavor pop even more.
- Tip: For the absolute creamiest texture, use a water bath. Place your filled pie dish into a larger roasting pan, then pour hot water into the roasting pan until it comes about halfway up the side of the pie dish. This gentle, even heat is a game-changer.
FAQs
Can I make this quiche ahead of time?
Absolutely, and it’s a great strategy! You can fully assemble and bake the quiche up to a day in advance. Let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator. You can serve it cold, at room temperature, or gently reheat it in a 300°F (150°C) oven for 15-20 minutes until warmed through. The flavors meld and improve overnight.
Can I use a different type of cheese?
Of course! While smoked Gouda is the star here, other cheeses work well too. Gruyère would be a fantastic, nutty substitute. A sharp white cheddar would provide a stronger tang. Even a fontina would be wonderfully melty. Just be mindful that switching to a very strongly flavored cheese, like a blue cheese, will dramatically change the overall profile of the dish.
Why did my quiche get watery?
This usually happens for one of two reasons. First, the vegetables might have released too much liquid. That’s why we sauté the asparagus first—to drive off some of that moisture. Second, it might be slightly underbaked. The custard needs to reach a high enough temperature to properly set. Using a thermometer, the internal temperature should read between 165°F and 170°F (74°C-77°C) when it’s done.
Can I freeze a baked quiche?
You can, but with a slight texture trade-off. Once the quiche is completely cooled, wrap it tightly in two layers of plastic wrap and then a layer of foil. Freeze for up to 2 months. To serve, thaw it overnight in the refrigerator and then reheat it in the oven. The custard may be a touch less creamy than when fresh, but it will still be delicious.
My crust shrank a lot during blind baking. What did I do wrong?
This is a common frustration! The main culprit is usually not chilling the crust long enough before baking. The cold fat in the crust needs to hit the hot oven to create steam and puff up the layers. If the crust is warm, the fat melts too quickly and the crust slumps and shrinks. Always ensure your crust is well-chilled—even 30 minutes in the freezer can make a big difference.
Smoked Gouda And Asparagus Quiche
Make this easy Smoked Gouda and Asparagus Quiche for a rich, savory brunch or dinner. Get the simple recipe with pro tips for the perfect flaky crust!
Ingredients
For the crust and filling
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1 9-inch unbaked pie crust (chilled)
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1 tablespoon olive oil
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1 bunch asparagus (about 1 lb / 450 g, trimmed and cut into 1-inch pieces)
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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4 large eggs
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1 cup heavy cream (240 ml)
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1 cup whole milk (240 ml)
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1 ½ cups smoked Gouda cheese (about 150 g, shredded)
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon freshly grated nutmeg
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1 tablespoon fresh chives (chopped, for garnish)
Instructions
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Preheat your oven to 375°F (190°C). Place your chilled pie crust into a 9-inch pie dish, crimping the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for about 15 minutes, until the edges are just starting to turn golden.01
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While the crust is baking, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn.02
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Add the asparagus pieces to the skillet. Sauté for 4-5 minutes, just until they turn bright green and are tender-crisp. Season with a pinch of salt and pepper, then remove the skillet from the heat and set it aside to cool slightly.03
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In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color. Then, whisk in the heavy cream and whole milk until the mixture is completely smooth and homogenous.04
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Stir in the shredded smoked Gouda, salt, pepper, and that all-important nutmeg. Mix everything until the cheese is evenly distributed throughout the custard.05
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Remove the pre-baked crust from the oven and carefully take out the parchment paper and weights. Spread the sautéed asparagus and onion mixture evenly over the bottom of the warm crust.06
-
Slowly and carefully pour the egg and cheese custard over the asparagus in the crust. Gently tap the pie dish on the counter a couple of times to release any air bubbles that might be trapped.07
-
Place the quiche on a baking sheet and bake for 35-45 minutes. You’re looking for the edges to be fully set and the center to have just a slight, gentle jiggle when you shake the pan. The top should be a beautiful, golden brown.08
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Once baked, remove the quiche from the oven and place it on a wire rack. You absolutely must let it rest for at least 20-25 minutes before slicing.09
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Garnish with the fresh chopped chives just before serving.10
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