Spinach Dill Green Quiche with Asparagus
A vibrant herb-packed green quiche made by puréeing spinach, dill, and parsley into a silky custard. Finished with delicate asparagus spears baked into the surface, this quiche is deeply savory, aromatic, and strikingly green.
Equipment
- Blender or food processor
- Mixing bowl
- Whisk
- 9-inch pie dish
- Knife
- Cutting board
Ingredients
- 1 premade 9-inch pie crust
- 1 full bag organic spinach about 5 oz
- 1 full container fresh dill
- 1 generous handful fresh parsley
- ½ cup half-and-half
- 5 large eggs
- ½ cup freshly grated parmesan cheese
- 2 tbsp nutritional yeast
- 2 clove garlic
- ¾ tsp salt
- ½ tsp black pepper
- 15-20 thin asparagus spears trimmed
Instructions
- Preheat oven to 375°F.
- Place the premade pie crust into a 9-inch pie dish. Can blind bake a few minutes if you prefer.
- In a blender or food processor combine: spinach, dill, parsley, half-and-half, garlic, nutritional yeast, salt, black pepper. Blend until completely smooth and bright green.
- Pour the green purée into a mixing bowl. Add: 5 eggs, fresh grated parmesan.
- Whisk until the mixture is fully combined and uniform.
- Pour the green custard mixture into the prepared pie crust.
- Lay thin asparagus spears gently across the surface of the quiche in a radial or decorative pattern.
- Bake for 40–45 minutes, until the center is set and the top is lightly browned. If the crust on the outside begins to darken, cover these parts with foil or a silicon pie crust protector.
- (The quiche should have a slight wobble in the center but not be liquid.)
- Allow the quiche to cool for 10–15 minutes before slicing so the custard dome sets fully.
Notes
Puréeing the herbs and spinach directly into the custard creates a deeply flavored filling and the vibrant green color.
If your asparagus spears are thick, slice them in half lengthwise so they cook evenly.
This quiche can be served warm, room temperature, or chilled and holds its structure beautifully once fully cooled.
If your asparagus spears are thick, slice them in half lengthwise so they cook evenly.
This quiche can be served warm, room temperature, or chilled and holds its structure beautifully once fully cooled.