Comments on: Asparagus Quiche

By: Jacqueleena

Jacqueleena — Sun, 05 Oct 2025 16:44:33 +0000

After reading comments I thought I would mention that I did use a large pie dish and dried my asparagus with paper towels to rid it of some water. The 4 eggs/2 cups heavy cream was perfect. Do not skip the resting for 15 minutes step! Perfection!

By: Jacqueleena

Jacqueleena — Sun, 05 Oct 2025 16:40:49 +0000

The best asparagus quiche I have ever had!!

I did make a few modifications but I know the quiche would have been amazing exactly as written!

I added 4 large sautéed mushrooms and used partially cooked hash browns for my crust.

Thanks for a delicious recipe!!

By: Wayne Lind

Wayne Lind — Sat, 26 Apr 2025 07:04:22 +0000

I have made many quiche and this one was a flop. It was like a egg custard in a pie shell.
I will be going back to my old one from 40 years ago out of my old French Cook Book.
Wayne
B.C. Canada

By: Pam

Pam — Thu, 24 Oct 2024 21:35:56 +0000

This looks delish. I’m going to make it for dinner tonight. My first time ever wish me good luck.

By: Katherine

Katherine — Sun, 18 Aug 2024 21:27:43 +0000

Roast the asparagus… unless you’re pressing it after using water to cook/drain, that moisture messes up the consistency. 6 eggs and 1.5 cups half/half works better than 4 to 2 ratio (using cream). Typically with custards which is what “quiche” is, you scald, not boil the milk, cream, etc. Before combining with eggs/seasoning. That initial cook time then becomes the time to sturdy/set your custard… won’t turn out runny. An alternative is to raise heat first 15 mins then reduce for endurance of bake time.

By: Carole Langston

Carole Langston — Tue, 06 Aug 2024 01:17:53 +0000

Like the other comments below, I had way too much egg/cream mixture that I had to didn’t fit the pie pan and leaked out all over the sheet pan I had it on. I cooked it 60 minutes til a toothpick came out clean, and it was still not firm enough for me. However, it was quite tasty and I even used a gluten free crust which came out nice and crispy.

By: Alyssa Rivers

Alyssa Rivers — Wed, 05 Jun 2024 18:59:13 +0000

In reply to Barry Schlimme.

I used a regular 9″ dish tin for this recipe! If you are using an 8″ dish or perhaps a shallow tart pan then this will not fit. But a regular pie pan should work!

By: Barry Schlimme

Barry Schlimme — Sun, 02 Jun 2024 16:25:48 +0000

All of these ingredients will not fit into a 9″ pie plate. I had to leave out half of the asparagus and half of the egg mixture. It’s in the oven now. Regardless of how it tastes, it’s no longer your recipe. Should you perhaps mention that it a DEEP DISH pie plate is required?

By: Pat w

Pat w — Sun, 13 Aug 2023 22:38:12 +0000

Made this today. Followed recipe exactly. For me, it was just ok, the texture didn’t seem as solid (or “quiche” like) as I’m used to from other quiche recipes I’ve made, a bit slightly looser. I’ve made many different quiche recipes over the years & all of them I’ve made have more eggs to cream ratio than this, usually 6 large eggs to 1 1/2 cups heavy cream or half & half. I’ll make this again & try 6 eggs to 1.5 cups of heavy cream instead bc I’m making it fur a friend who loves both quiche & asparagus.

By: MP

MP — Thu, 20 Jul 2023 20:14:13 +0000

Do you use a 9 inch deep dish pie crust?