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Asparagus Quiche

Made with Wholly Wholesome pie crust, this asparagus quiche is perfect for any time of the day!
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 servings


  • 1 Wholly Wholesome frozen pie crust I used the gluten-free one
  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 1 teaspoon salt
  • 1 garlic clove minced
  • 3 tablespoons fresh thyme leaves
  • 1/2 bundle of asparagus cut into 1/2-inch pieces
  • 6 large eggs
  • 1/2 teaspoon pepper
  • 1 cup dairy-free milk or cream if not df
  • Thyme blossoms for toping optional


  1. Preheat the oven to 400F.
  2. Transfer the pie crust to a baking sheet. Bake until lightly golden, 10 to 15 minutes.
  3. Set aside and reduce oven to 350F.
  4. In a small skillet over medium-low heat, heat the olive oil. Add the onions and salt, cook until soft and translucent, about 8 minutes. Add the minced garlic and thyme, cook for 1 minute. Add the asparagus and cook until bright green, about 4 minutes.
  5. In a medium bowl, whisk together the eggs, milk, and pepper.
  6. Spread the onions, garlic, thyme and asparagus over the bottom of the cooked crust. Pour the egg and cream mixture over top.
  7. Bake at 375°F degrees until the quiche is set and the top is lightly golden, about 35 minutes. Top with thyme blossoms.

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