RECIPE
Asparagus Mini Quiches
Perfect for appetizers or lunchboxes, these quiches are baked in muffin tins and filled with tender asparagus, Gruyère, and fragrant spring garlic.These small quiches fit well into spring’s “cute” theme. Perfect for appetizers or lunchboxes, these quiches are baked in muffin tins and filled with tender asparagus, Gruyère, and fragrant spring garlic. We partially cook the filling before adding the eggs, ensuring a perfectly balanced bite every time. – Jenna & Amon Muller
If you’d prefer a full-size quiche, this recipe works just as well in a 9-inch (23 cm) pie tin. Adjust the baking time to 35 to 40 minutes, or until the filling is set and the crust is golden. In this case you will only need one disc of pie dough.
Makes 16 mini quiches or one full-size quiche
Recipe and photos excerpted with permission from Full Belly: Recipes and Stories from a Family Farm by Amon and Jenna Muller, published by Hardie Grant Publishing, March 2025.
Full Belly Farm & Kitchen is now available from Omnivore Books, Green Apple Books, and everywhere else beautiful cookbooks are sold.
Ingredients
-
- Softened butter, for the pan
- 2 discs of pie dough, chilled
- Extra-virgin olive oil
- 1 small onion (100 g), diced
- 3 cloves garlic, minced
- 5 ounces (140 g) thin asparagus, cut into ¼-inch (6 mm) coins (about 1 cup cut), tips reserved for garnish
- 6 large eggs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (120 g) grated Gruyère cheese
DIRECTIONS
Preheat the oven to 375°F (190°C).
Lightly grease 16 muffin tin wells with butter. Roll out the pie dough on a floured surface to roughly ¹⁄₈ inch (3 mm) and cut into 16 rounds slightly larger than the wells of your muffin tins. We like to use the ring from a wide mouth mason jar lid to cut the dough into the correct sized circles. Press the dough into the wells, trimming any excess. Refrigerate for at least 15 minutes to firm up the dough.
In a skillet, warm a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until softened, 3 to 4 minutes.
Add the asparagus coins and cook for 1 minute. Remove from the heat and set aside to cool slightly.
Remove the muffin tins from the refrigerator. Divide the filling evenly among the prepared crusts.
In a bowl, whisk together the eggs, thyme, parsley, salt, and pepper. Pour the egg mixture evenly over the filling and top with the Gruyère.
Top each quiche with a reserved asparagus tip for decoration.
Bake until the filling is set and the crust is golden brown, 20 to 25 minutes.
Allow the mini quiches to cool slightly before removing from the tin. Serve warm or at room temperature.
