Asparagus Quiche


Recipe courtesy of Chef Susan Zemanick, Gautreau's, New Orleans

Makes one 9" pie

  • 1 tablespoon butter, unsalted
  • 1 bunch of asparagus, thinly sliced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots, chopped
  • 1 teaspoon fresh thyme, chopped
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon parsley, chopped
  • 1 teaspoon chives, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • 1 1/4 cups of flour
  • 8 tablespoon cold butter, cut in cubes
  • 1/4 teaspoon salt
  • 4 tablespoon ice water

Asparagus Quiche

 Asparagus Quiche

Click image to enlarge


Combine the first 3 ingredients in a food processor. Pulse until coarse crumbs form. Slowly drizzle water in until a ball forms. Chill and roll to fit a 9-inch pie pan.

In a sauté pan, melt the butter over medium heat and sweat the garlic, shallots, asparagus, thyme until tender. Remove from heat and allow to cool.
Mix the eggs and heavy cream in a bowl. Add the asparagus mixture, parsley, chives, salt, and pepper. Pour into the crust.
Bake at 325˚F for 50 minutes to an hour. The pie should look set when done.

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