This Asparagus Tart is baked in a savory egg tart in a shortcrust pastry, with Gruyere, fresh asparagus, and a little nutmeg and cayenne. It makes a great breakfast or brunch and packs up nicely for lunch.
Asparagus is one of my favorite veggies, and I also love a good quiche. So I brought my two favorite things together and baked them in a tart pan with a shortcrust.
Quick Summary
- A quiche-style tart with a ring of asparagus spears across the top. It serves 8.
- Bake it in a 9-inch tart pan or a 9-inch pie dish, with a tip for getting the pie-dish crust cooked through.
- Make it up to 4 days ahead, or freeze it for later.
Jump to:
A Quiche or a Tart
Some people may call this a quiche, and if they did, I guess they could be right. The first time I made this Asparagus Tart, I did so in a tart pan with a removable bottom. Which is why I called this a tart. However, it is made with the same exact ingredients you use to make a quiche!
A tart can be sweet or savory and is made in a tart pan. A quiche is usually a savory recipe and is made in a pie plate. So call this a quiche or a tart, depending on the pan you use!
What You Need
- Shortcrust pastry: Use homemade or store-bought. I use my Mom's Oil Pie Crust.
- Fresh asparagus: Choose thinner stalks of asparagus. The tips go into the tart raw and are cut to fan out across the top, so fresh is the way to go.
- Gruyere: I've used both Gruyere and Swiss, but Gruyere is my favorite, as it has a deeper nuttier flavor, whereas Swiss is quite mild.
- Half and half: For a creamier custard.
- Nutmeg and cayenne: These spice the filling.
How to Make It
Trim the woody ends off the asparagus. Cut off the tips and set them aside for the top, then cut the rest of each stalk into small pieces and blanch them. Press the crust into the tart pan or pie dish and add the blanched asparagus, some of the cheese, and the parsley.
Pour the spiced egg mixture over the top, arrange the tips in a circle, and finish with the rest of the cheese. Bake until a knife comes out clean, then let it rest before slicing.
Substitutions
- Swiss, Fontina, or Havarti in place of the Gruyere.
- Filo dough in place of the shortcrust.
Variations
- Sprinkle crumbled cooked bacon on top before baking.
- Stir in ¾ cup diced cooked ham.
Top Tips
- If you use a pie dish, pre-bake the crust for 10 minutes before adding the filling. A pie dish doesn't always cook the bottom crust all the way through. A tart pan doesn't need it.
- Grate the cheese from a block instead of buying pre-shredded for the best melt.
Make Ahead, Storage, and Reheating
This tart can be made ahead. Keep it in the fridge for up to 4 days, or freeze it for up to 2 months. To reheat, warm it in a 350°F oven or the air fryer for 8 to 10 minutes.
More Asparagus Recipes
Here are more of my asparagus recipes, from simple roasted sides to pasta and breakfast.
- Roasted Asparagus with Balsamic Brown Butter
- Air Fried Asparagus
- Oven Roasted Red Potatoes and Asparagus
- Egg Muffin Cups with Asparagus and Tomato
- Penne with Asparagus and Cherry Tomatoes
- Scallop Carbonara with Bacon and Asparagus
- Grilled Asparagus, Taleggio, and Fried Egg Panini
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Asparagus Tart
Equipment
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Ingredients
- 1 lb fresh asparagus trimmed
- ⅔ cup shredded Gruyere or Swiss Cheese, divided
- ½ cup minced fresh flat-leaf parsley
- 4 large eggs lightly beaten
- ¾ cup half and half
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 1 9-inch pie crust
Instructions
- Preheat the oven to 400°. Cut the asparagus 3 inches in length from the top of each spear; set tops aside. Cut stem ends into ¾ inch pieces.
- In a small saucepan, bring water to a boil Add the ¾ inch asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately and place asparagus in ice water. Once cooled drain the water and pat the asparagus dry.
- On a lightly floured surface, roll out pastry into a 12" circle. Press onto the bottom and up the sides of an ungreased 9" tart pan with removable bottom; trim edges.
- Place the blanched asparagus, ⅓ cup cheese and parsley in crust.
- In a small bowl, combine the eggs, half and half, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
- Bake for 25-30 minutes or until a knife inserted near the center comes out clean and the crust is golden. Allow to stand for 10 minutes before cutting.
Crystal says
it does look a lot like quiche...but I don't mind because I am a big quiche lover. I love springtime food, especially asparagus (they grow here locally) and rhubarb.
Jersey Girl Cooks says
This looks delicious! I am loving the fresh asparagus lately.
Jeff @ Cheeseburger says
This looks like a very healthy and delicious recipe.
Linda says
Very pretty dish! I'm impressed Grumpy would even try it, as I would be the only one tasting it at my house. 😉
Becca @ Amuse Your Bouche says
Sounds delicious! And fabulous presentation 🙂
Michelle says
I've been looking for asparagus recipes. I don't think I can sell my fella on this one but it looks like a great addition to a light lunch or maybe an afternoon tea!
Pegasuslegend says
I have always wanted to try a pie or tart with this wonderful vegetable. I am the only one that will eat this here... looks like I need to treat myself what a mouth watering photo~
Kelly says
Looks beautiful. Love the color contrast.
jbeach says
Mmm, this sounds great, too. I am definitely trying this out immediately. Thanks for sharing!
Laura says
I wish someone would make this for me. It looks lovely. I love quiche. And tarts. And cheese. And asparagus.
Kevin says
I like tarts like these. These are like welcoming in Spring.
RecipeGirl says
So it wasn't really like a quiche, huh? It looks gorgeous. This is the sort of thing I love to make for brunch!
Tangled Noodle says
I've made an asparagus tart before and it's always been such a hit. Such a delicious spring or summer dish for lunch or light dinner. Mmmmmm!
Elle says
Just became a fan of asparagus this Spring. And I'd loooove to try it in this dish--it looks fabulous! Very pretty.
teresa says
Mmmm, this looks just lovely, I love anything with asparagus.
Mari at Once Upon a Plate says
One of my favorite tarts, Missy S!!!
Yours looks delicious ~ wish I had some right now!
Very nice! xo~m.
justeatfood says
9 out of 10 ain't bad! Looks wonderful.
emily
justeatfood.com
Eric J. Hoffman says
Another great idea. Perfect for this time of year when the asparagus is fresh, cheap, and everywhere.
Jen says
You had me at Swiss Cheese and asparagus! The little asparagus arms fanning out across the top is a beautiful greeting.
Alta says
This looks so delicious. I would be the only one eating it (hubby doesn't like asparagus) but I think I'm okay with that! Might just have to make. 🙂
Darius T. Williams says
My GOD why does this look so freaking fantastic?
recipes2share says
This looks right out of a deli! What a great alternative way of serving asparagus.
Elyse says
Yum! This tart looks totally delicious. I love the cayenne-nutmeg combo. How delightful!! And anything with cheese is good in my book.
Creative One says
The tart tasted delicious. Thanks!It was great to see you today.
Christy says
I love asparagus and this looks yummy!
s. stockwell says
Since we are in the time of the asperagus...and lots should be available on sale, this is so timely. Looks so French? We will keep it and make it asap! best from santa barbara. s
Bergamot says
Looks really delicious!!
Anonymous says
I haven't checked yesterday's grocery ad, but if asparagus is on sale below $2, I'll be making it tomorrow! Thanks, Kathye
Tracy says
Yum! I love asparagus at this time of year!
Jessie says
wow, I love asparagus and the idea having it as a tart sounds really delicious!
It's such a pretty tart to look at too very spring like 🙂
Olga says
looks gorgeous!
Alpinebluesky says
I am absolutely craving this now!
Barbara Bakes says
What a gorgeous tart! I'm impressed that it is from Light & Healthy.
Christie @ Fig & Cherry says
Wow - that tart is so jam packed with asparagus, fantastic! I wish it was Spring in Australia.. boo hoo.
I might substitute with spinach or beans. (Although I wish asparagus!)
Food For a Hungry Soul says
This is a MIGHTY fine looking tart!! I love all the ingredients in it. Course you know, I'm in the same boat as you--I'd have to eat this by myself. Hmmm..sounds like a good idea to me LOL
Maria says
Beautiful spring dish! I know I am going to love this one!
Dawn says
now this is a good way to eat your veggies!
Marthe says
Shelby, this looks absolutely delicious!! I got to get my hands on some asparagus now!! Yum!