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    Home » Breakfast

    Asparagus Tart Recipe

    Published: Apr 3, 2012 Last updated: May 11, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A lightly spiced quiche with egg and cheese baked to perfection in a shortcrust pastry.
    Jump to Recipe

    This Asparagus Tart is made of asparagus, cheese, eggs, and spices and is baked in a short crust pastry. It is nicely spiced with nutmeg and cayenne and is a great breakfast or brunch recipe. It reheats well in the oven or microwave and will also make a great portable lunch.

    Up close side view of the fully baked asparagus tart in a scalloped blue and white tart pan with asparagus spears arranged in a circle with the tip pointing towards the outer circle of the tart.
    Jump to:
    • A Quiche or a Tart
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top Tips
    • 📖 Variations
    • Sweet and Savory Tart Recipes
    • 📖 Recipe
    • 💬 Comments

    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!

    One slice of tart on a gold rimmed cream colored plate with asparagus stalks on top and pieces of asparagus baked in the egg custard and the baking dish in the background with the remainder of the tart inside of it.

    🥘 Ingredients

    One 8-inch pie crust, you can make it homemade or buy a premade crust. If you want to make a homemade pie crust, you can use the recipe in this post for an Apple Pie.

    Large eggs

    Fresh asparagus

    Half and half

    Swiss cheese

    Nutmeg

    Cayenne pepper

    A pair of hands snapping the woody end of the asparagus spear off with more spears of asparagus blurred in the background.

    🔪 Instructions

    Step 1:

    1. Prepare the asparagus. First, remove the woody ends of the asparagus and discard. Then cut the top portion of the asparagus spear to about 3 inches in length. Take the bottom portion and cut into bite sized pieces.
    2. Set the spear tips aside. These will be placed on top of the tart. Blanch the bite sized asparagus and set aside.

    Step 2:

    1. Place the tart pan on a baking sheet, then place the pie crust in the tart pan (or pie plate) and crimp the edges.
    2. In a large mixing bowl, whisk together the eggs, half and half, ⅓ cup of cheese, salt, nutmeg, and cayenne pepper.
    3. Add the blanched asparagus to the tart pan. Sprinkle with the remaining cheese.
    4. Pour the egg mixture over top of the asparagus and cheese in the tart pan. Arrange the asparagus spears in a circle with the tips pointing out on the tart.
    5. Bake for 30 minutes, or until a knife inserted into the tart comes out clean. Cool for 10 minutes before cutting to serve.
    Overhead view of one slice of quiche on a gold rimmed plate with a flowered napkin in the background.

    💭 Top Tips

    • Freeze any leftovers in an airtight packages up to 3 months.
    • If using a pie plate, try pre-baking the crust for 10 minutes before filling it with the egg mixture. Sometimes a pie plate does not cook the crust on the bottom entirely.
    • If using a tart pan, pre-bake is not necessary.

    📖 Variations

    • Replace the shortcrust pastry with filo dough.
    • Substitute Gruyere, Fontania, or Havarti cheese for the Swiss cheese.
    • Grate the brick of cheese rather than buying pre-shredded, this will give you the best melty cheese!
    • Sprinkle the top of the tart with crumbled cooked bacon before baking.
    • Stir in ¾ cup of diced ham.
    Overhead view of a whole baked tart with asparagus spears arranged around the circle.

    Sweet and Savory Tart Recipes

    • Tiny Holiday Tarts
    • Strawberry Almond Cream Tart
    • Crab & Swiss Quiche
    • Crustless Broccoli Quiche
    • Blueberry Tart with Almond Cream Filling
    • Tomato Tart with Basil and Ricotta
    • Spinach Quiche

    *If you made this Asparagus Tart, please give it a star rating*

    📖 Recipe

    Asparagus Tart

    Shelby Law Ruttan
    A lightly spiced quiche with egg and cheese baked to perfection in a shortcrust pastry.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast, Main Dish
    Cuisine American
    Servings 8
    Calories 206 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 lb fresh asparagus trimmed
    • ⅔ cup shredded Gruyere or Swiss Cheese divided
    • ½ cup minced fresh flat-leaf parsley
    • 4 eggs lightly beaten
    • ¾ cup half and half
    • ½ teaspoon salt
    • ½ teaspoon nutmeg
    • ⅛ teaspoon cayenne pepper
    • 1 8 inch pastry shell

    Instructions
     

    • Preheat the oven to 400°. Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into ¾ in. pieces.
    • In a small saucepan, bring water to a boil Add the ¾ in. 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 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in 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, cream, 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.

    Video

    Nutrition

    Serving: 1sliceCalories: 206kcalCarbohydrates: 14gProtein: 9gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgSodium: 293mgPotassium: 224mgFiber: 2gSugar: 1gVitamin A: 1032IUVitamin C: 8mgCalcium: 131mgIron: 2mg
    Keyword asparagus tart
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Breakfast

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Crystal

      April 06, 2012 at 7:40 am

      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.

      Reply
    2. Jersey Girl Cooks

      April 05, 2012 at 5:39 pm

      This looks delicious! I am loving the fresh asparagus lately.

      Reply
    3. Jeff @ Cheeseburger

      April 05, 2012 at 9:58 am

      This looks like a very healthy and delicious recipe.

      Reply
    4. Linda

      April 03, 2012 at 12:46 pm

      Very pretty dish! I'm impressed Grumpy would even try it, as I would be the only one tasting it at my house. 😉

      Reply
    5. Becca @ Amuse Your Bouche

      April 03, 2012 at 10:56 am

      Sounds delicious! And fabulous presentation 🙂

      Reply
    6. Michelle

      April 03, 2012 at 3:24 am

      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!

      Reply
    7. Pegasuslegend

      April 03, 2012 at 1:21 am

      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~

      Reply
    8. Kelly

      May 15, 2009 at 8:23 pm

      Looks beautiful. Love the color contrast.

      Reply
    9. jbeach

      April 21, 2009 at 2:43 pm

      Mmm, this sounds great, too. I am definitely trying this out immediately. Thanks for sharing!

      Reply
    10. Laura

      April 20, 2009 at 1:35 am

      I wish someone would make this for me. It looks lovely. I love quiche. And tarts. And cheese. And asparagus.

      Reply
    11. Kevin

      April 19, 2009 at 8:15 pm

      I like tarts like these. These are like welcoming in Spring.

      Reply
    12. RecipeGirl

      April 18, 2009 at 1:56 pm

      So it wasn't really like a quiche, huh? It looks gorgeous. This is the sort of thing I love to make for brunch!

      Reply
    13. Tangled Noodle

      April 18, 2009 at 3:02 am

      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!

      Reply
    14. Elle

      April 17, 2009 at 8:09 pm

      Just became a fan of asparagus this Spring. And I'd loooove to try it in this dish--it looks fabulous! Very pretty.

      Reply
    15. teresa

      April 17, 2009 at 4:37 pm

      Mmmm, this looks just lovely, I love anything with asparagus.

      Reply
    16. Mari at Once Upon a Plate

      April 17, 2009 at 2:34 am

      One of my favorite tarts, Missy S!!!
      Yours looks delicious ~ wish I had some right now!

      Very nice! xo~m.

      Reply
    17. justeatfood

      April 17, 2009 at 1:07 am

      9 out of 10 ain't bad! Looks wonderful.

      emily
      justeatfood.com

      Reply
    18. Eric J. Hoffman

      April 16, 2009 at 3:23 pm

      Another great idea. Perfect for this time of year when the asparagus is fresh, cheap, and everywhere.

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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