Asparagus and Parmesan Quiche | Dairy Farmers of Manitoba

Asparagus and Parmesan Quiche


10 min.


40 min.

Serving Size

6 servings

Quiche has long been a favourite main course – loved for its ease, versatility, and great taste. This Quiche gets a delightful twist with asparagus and the zest of Canadian Parmesan; serve it with your favourite salad.


  • 1 (9 inch/23 cm) deep-dish pie crust, baked
  • 2 tsp (10 mL) Dijon mustard
  • 12 asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces
  • 1/3 cup (75 mL) grated Canadian Parmesan cheese (or 3/4 cup/175mL shredded Canadian Cheddar cheese
  • 3 eggs
  • 1 cup (250 mL) milk
  • 1/4 tsp (1 mL) pepper
  • dash of hot pepper sauce
  • 2 Tbsp (30 mL) chopped fresh dill or tarragon


1. Preheat the oven to 350°F (180°C).
2. Place the pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over the bottom of the crust; sprinkle with cheese.
3. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce, and dill until blended. Pour over asparagus and cheese.
4. Bake for about 40 minutes or until filling is puffed and a knife inserted in the centre comes out clean. Let rest for 10 minutes before serving.


Recipe and photo provided by Dairy Farmers of Canada.

For more recipe ideas visit


  • You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw.
  • Choose medium-thick spears for the best results.
  • Add 2 oz (60 g) smoked salmon, chopped, or 1/2 cup (125 mL) chopped cooked shrimp or crab with the asparagus.