Rhubarb-Asparagus Spring Quiche with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate quiche featuring tart rhubarb and tender asparagus, encased in a fragrant herb-crusted pastry that celebrates spring's first harvest. This general-inspired vegetarian ready in about 85 minutes pairs finely diced Rhubarb, All-purpose flour, finely chopped Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.2 (12 ratings) Prep: 40 min Cook: 45 min Serves 8 General cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, toss 1 cup diced rhubarb with 1 tsp sugar and set aside to macerate for 15 minutes.
  2. Step 2: In a food processor, pulse 1 1/2 cups all-purpose flour with 1/4 tsp salt until combined. Add 4 tbsp cold cubed butter and pulse until mixture resembles coarse crumbs. Add 2 tbsp ice water and pulse until dough comes together.
  3. Step 3: Press dough evenly into a 9-inch pie dish, crimping edges. Prick bottom with a fork and blind-bake for 15 minutes until golden. Remove parchment and weights.
  4. Step 4: Sauté 12 oz asparagus pieces in 1 tbsp olive oil over medium heat for 4 minutes until crisp-tender, stirring occasionally until vibrant green and slightly caramelized.
  5. Step 5: Whisk 4 large eggs with 1/2 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Stir in 3 tbsp chopped dill, 2 tbsp chopped chives, and the drained rhubarb mixture.
  6. Step 6: Pour egg mixture over pre-baked crust, then arrange sautéed asparagus on top. Sprinkle 1/2 cup shredded Gruyère cheese over the top.
  7. Step 7: Bake for 35-40 minutes until the center is set and golden brown, with edges slightly puffed and golden.

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Frequently asked questions

How long does Rhubarb-Asparagus Spring Quiche with Herb Crust take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rhubarb-Asparagus Spring Quiche with Herb Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely diced rhubarb from drying out.

Can I substitute ingredients in Rhubarb-Asparagus Spring Quiche with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rhubarb-Asparagus Spring Quiche with Herb Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rhubarb-Asparagus Spring Quiche with Herb Crust?

General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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