Paula Deen Asparagus Quiche Recipe

This Paula Deen Asparagus Quiche is a springtime stunner — flaky crust, tender asparagus, creamy custard, and salty feta all in one satisfying slice. Whether you use a store-bought pie crust or roll out your own dough, this recipe comes together beautifully and holds its texture whether served warm, room temp, or chilled. It’s light, fresh, and deeply flavourful — perfect for brunches, showers, or elegant weekday lunches.

Paula Deen Asparagus Quiche Ingredients

• All-purpose flour, for dusting (if rolling homemade dough)
• 1 homemade deep-dish pie crust (about 12 oz), or 1 frozen deep-dish pie shell
• 8–12 oz asparagus, trimmed and chopped
• 3 medium scallions, thinly sliced
• 4 oz feta cheese, crumbled (about 1 cup)
• 3–4 large eggs (depending on crust choice)
• 1 to 1⅓ cups half-and-half (or a mix of milk and cream)
• 1 to 1¼ tsp kosher salt
• Freshly ground black pepper

How To Make Paula Deen Asparagus Quiche

1. Prepare the crust: If using homemade dough, roll it out to a 12–13 inch round and press into a 9–9½ inch deep-dish pie plate. Crimp edges. Chill for 20 minutes.
2. Blind bake the crust: Preheat oven to 375°F. Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and bake for 10 minutes more until lightly golden.
3. Prep the filling: Snap woody ends off the asparagus, then slice into ¼-inch pieces. Thinly slice scallions. Crumble feta.
4. Make the custard: For store-bought crust: Whisk 3 eggs, 1 cup half-and-half, 1 tsp salt, and a pinch of pepper.
   For homemade crust: Whisk 4 eggs, 1⅓ cups half-and-half, 1¼ tsp salt, and more pepper.
5. Assemble the quiche: Sprinkle half the feta and scallions into the crust. Add asparagus, then top with remaining feta and scallions. Pour custard over, stopping ¼-inch from the top.
6. Bake the quiche: Place on a baking sheet and bake at 375°F for 40–50 minutes until the center is just set and slightly jiggly. Tent with foil if crust browns too quickly.
7. Cool before slicing: Let rest for at least 15 minutes before cutting. Serve warm, chilled, or at room temperature.

Recipe Tips

• Can I use frozen crust?
  Yes. If not using weights, dock the crust with a fork before baking to prevent bubbles.
• Do I need to blanch the asparagus?
  No. Slicing it thin and baking in the custard is enough to cook it through without over-softening.
• Why two custard versions?
  The amount of custard varies slightly depending on how much space your crust allows. Use the higher end for homemade deep dishes.
• Can I make this ahead?
  Yes. Bake up to 3 days in advance and reheat slices gently in a 300°F oven.

What To Serve With Paula Deen Asparagus Quiche

This elegant, fresh quiche pairs beautifully with:

• Mixed greens with lemon vinaigrette – adds brightness
• Crispy roasted potatoes – for a heartier brunch spread
• Chilled white wine or sparkling lemonade – ideal with the tangy feta

How To Store Paula Deen Asparagus Quiche

• Refrigerate: Cover cooled quiche and refrigerate for up to 5 days. Reheat slices at 300°F until warmed through.
• Freeze: Wrap fully cooled quiche tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in fridge and reheat gently.

Paula Deen Asparagus Quiche Nutrition Facts

(Estimated per serving — based on 8 slices)

• Calories: ~320–350
• Fat: ~22g
• Carbs: ~15g
• Protein: ~10–12g
• Sodium: ~600–700mg
  Varies based on ingredients and crust.

FAQs

Try More Recipes:

• Paula Deen Breakfast Quiche Recipe
• Paula Deen Hash Brown Quiche Recipe
• Paula Deen Quiche Lorraine Recipe