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.
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 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.
Half and half
- 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.
- Set the spear tips aside. These will be placed on top of the tart. Blanch the bite sized asparagus and set aside.
- Place the tart pan on a baking sheet, then place the pie crust in the tart pan (or pie plate) and crimp the edges.
- In a large mixing bowl, whisk together the eggs, half and half, ⅓ cup of cheese, salt, nutmeg, and cayenne pepper.
- Add the blanched asparagus to the tart pan. Sprinkle with the remaining cheese.
- 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.
- Bake for 30 minutes, or until a knife inserted into the tart comes out clean. Cool for 10 minutes before cutting to serve.
💭 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.
- 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.
Sweet and Savory Tart Recipes
*If you made this Asparagus Tart, please give it a star rating*
- 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.