This Joanna Gaines-inspired asparagus quiche is a absolute staple in my kitchen, especially when the first signs of spring appear. It’s the perfect blend of a buttery, flaky crust and a silky, custard-like filling that feels fancy enough for a Sunday brunch but is simple enough for a weekday lunch.

Whenever I make this at home, it reminds me of the classic comfort food Joanna is known for—uncomplicated, beautiful, and incredibly satisfying. The snap of fresh asparagus paired with the richness of the cheese makes every bite feel like a celebration of the season.

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💚 Why You’ll Love This Quiche

Texture Perfection: A crisp, golden crust meets a creamy, melt-in-your-mouth center.
Spring Forward: It’s the best way to showcase fresh, vibrant asparagus.
Versatile: It tastes just as good warm as it does at room temperature.
Make-Ahead Friendly: You can easily prep this a day in advance for a stress-free morning.

🥒 What You’ll Need

To get that authentic Magnolia Table result in your own kitchen, here is what I use:

Pie Crust: You can use a store-bought 9-inch crust, but I highly recommend a homemade buttery flaky crust for that extra “from-scratch” touch.
Asparagus: About one bunch. I look for the thinner spears as they tend to be more tender in the custard.
Eggs: Large, farm-fresh eggs are best.
Heavy Cream and Whole Milk: Using a mix of both is my secret to a rich, silky texture without being too heavy.
Cheese: I usually go with Gruyère or Swiss for that nutty, sharp flavor that pairs perfectly with greens.
Shallots: A quick sauté of shallots adds a subtle sweetness.
Seasoning: Just salt, black pepper, and a tiny pinch of nutmeg (trust me on the nutmeg!).

🥮 How to Make It at Home

Blind Bake the Crust: This is the most important step! I roll out the dough, fit it into the pie plate, and bake it with pie weights for about 15 minutes. This prevents the bottom from getting soggy once we add the liquid.
Prepare the Asparagus: Trim the woody ends off your asparagus. I like to cut most of the spears into 1-inch pieces but save a few whole tips to arrange on top for a beautiful finish.
Sauté the Aromatics: Briefly sauté the chopped shallots and the asparagus pieces in a bit of butter until they are just tender.
Whisk the Custard: In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until completely smooth.
Assemble: Sprinkle half of your cheese into the bottom of the cooled crust. Layer in the sautéed asparagus and shallots, then pour the egg mixture over the top. Sprinkle with the remaining cheese and lay those reserved asparagus tips in a decorative pattern on top.
Bake: Bake at 350 for 35–45 minutes. You’re looking for the edges to be set while the center still has a very slight jiggle.
The Rest: Let the quiche sit for at least 15 minutes before slicing. This allows the custard to fully set so you get those clean, professional-looking slices.

✅ My Favorite Tips for Success

Don’t Overbake: If the top starts browning too quickly, tent it loosely with foil. An overbaked quiche will lose that creamy texture and become rubbery.
Dry Your Veggies: If you wash your asparagus right before sautéing, make sure to pat them dry. Extra water is the enemy of a perfect quiche.
Cheese Choice: If you want a milder flavor, white cheddar works beautifully as a substitute for Gruyère.

❎ How To Make This Quiche Ahead Of Time

Option 1: Prep the Components (1-2 Days Ahead)

The Crust: Blind-bake your crust, let it cool, and keep it at room temperature covered with a towel.
The Filling: Sauté the asparagus and shallots, then store them in the fridge.
The Custard: Whisk the eggs, cream, and spices; store in a mason jar in the fridge.
Assembly: On the morning of, just layer the ingredients and bake fresh.

Option 2: The Full Bake (The Day Before)

Bake & Cool: Fully bake the quiche, let it reach room temperature, and store it in the fridge wrapped in foil.
Reheat: Pop the whole quiche into the oven at 300 for 15–20 minutes before serving. This restores the crust’s flakiness perfectly.

Pro Tip: To prevent a soggy bottom when prepping ahead, brush the warm, blind-baked crust with a little egg white and bake for 1 more minute to “seal” it before adding the filling.

🥗 The Perfect Sides

Simple Arugula Salad: This is my absolute favorite pairing. I toss fresh arugula with a quick lemon-shallot vinaigrette. The peppery bite of the greens cuts right through the richness of the quiche custard.
Fresh Fruit Platter: If I’m serving this for a true “Magnolia Table” style brunch, I’ll put out a bowl of chilled melon, berries, and mint. It keeps the meal feeling light and seasonal.
Crispy Roasted Potatoes: For a hungrier crowd, I make some “smashed” baby potatoes with rosemary and sea salt. The extra crunch is a great contrast to the soft quiche texture.
Smoked Salmon: A few ribbons of high-quality smoked salmon on the side add a nice salty element that complements the asparagus perfectly.

🥦 Easy Asparagus Quiche Recipe Variations

Top 3 Variations

The Savory Twist: Add ½ cup of crispy bacon or diced ham. The saltiness is the perfect foil for the earthy asparagus.
Mediterranean: Swap Gruyère for feta and add sun-dried tomatoes. It’s bright, tangy, and feels like a vacation in a bowl.
The Rustic Mushroom: Sauté 1 cup of mushrooms with the asparagus and add fresh thyme for a deep, umami flavor.

The “No-Crust” Version

If you’re out of dough or eating low-carb, just heavily grease the pie dish and bake the filling solo. I usually add an extra ¼ cup of cheese to help it set firmly.

Style	Best Cheese	Extra Add-in
Smoky	Smoked Gouda	Sautéed Leeks
Herby	White Cheddar	Fresh Chives
Fancy	Goat Cheese	Prosciutto

Beverage Pairings

Mimosas or Sparkling Cider: The bubbles help cleanse the palate between bites of the rich egg filling.
Herbal Tea: A hot cup of lemon-ginger or peppermint tea is a wonderful, soothing way to finish the meal.
Iced White Tea: I love an unsweetened white tea with a few slices of cucumber for a refreshing, “spa-like” lunch vibe.

How to Style the Plate

When serving at home, I like to place a thick slice of quiche slightly off-center on a white ceramic plate, piling the arugula salad right next to it so some of the lemon dressing touches the crust—it’s a delicious combination!

Storage: Keep it Fresh

Cool First: Never put a warm quiche in the fridge. Let it reach room temperature so steam doesn’t ruin the crust.
Fridge: Wrap tightly in foil or plastic. It stays perfect for 3–4 days.
Freezer: Wrap in double plastic, then foil. It lasts 2 months. Pro Tip: Reheat straight from frozen to keep the pastry from getting mushy.

Reheating: The Crispness Guide

Avoid the microwave if you can—it turns the eggs rubbery. Instead, try these:

Method	Temp	Time	Why it works
Oven	300	15–20 mins	The gold standard for texture.
Air Fryer	300	4–6 mins	The MVP. Makes the crust crunchier than day one.
Microwave	50% Power	1–2 mins	Use only in a “lunch break” emergency.

❔ Frequently Asked Questions

Can I use other vegetables?

Absolutely! This base recipe works great with spinach, sautéed mushrooms, or even some crumbled bacon if you want to add a smoky element.

How do I store and reheat leftovers?

I store leftovers in the fridge, covered tightly, for up to 3 days. To reheat, I find that a few minutes in a 300 oven or air fryer helps keep the crust crisp, though a microwave works in a pinch!

Can I freeze this quiche?

Yes. Once it’s fully cooled, wrap it tightly in plastic wrap and then foil. It will stay fresh in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.

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Nutrition Facts

Nutrient	Amount Per Serving	% Daily Value*
Calories	345 kcal	—
Total Fat	26g	33%
Saturated Fat	14g	70%
Cholesterol	145mg	48%
Sodium	420mg	18%
Total Carbohydrates	16g	6%
Dietary Fiber	1.5g	5%
Sugars	2g	—
Protein	12g	24%

I can’t wait for you to pull this golden, bubbly masterpiece out of your oven. Happy baking!