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Creamy Asparagus and Gruyère Quiche Without Heavy Cream

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A light and creamy quiche featuring fresh asparagus and nutty Gruyère cheese, made without heavy cream by using blended cottage cheese for a silky texture. Perfect for brunch or light dinners.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (or homemade)
  • 1 bunch asparagus (about 1 pound or 450g), trimmed and cut into 1-inch pieces
  • 1 cup shredded Gruyère cheese (about 100g)
  • 1 cup cottage cheese (about 240ml), blended until smooth
  • 4 large eggs, room temperature
  • 1/2 cup whole milk or 2% milk (120ml)
  • 1 small yellow or sweet onion, finely chopped
  • 1 clove garlic, minced (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
  • A pinch of freshly grated nutmeg
  • Optional: 1-2 tablespoons fresh herbs (chives, parsley, or thyme)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the pie crust into a 9-inch pie dish. Press firmly along the bottom and sides. Prick the bottom with a fork a few times to prevent bubbling. Blind bake for 8 minutes, then remove from oven and set aside.
  3. Heat olive oil or butter in a skillet over medium heat. Sauté chopped onions until translucent, about 3-4 minutes. Add asparagus pieces and cook for 3-5 minutes until just tender but still bright green. Remove from heat and let cool slightly.
  4. In a blender or food processor, combine cottage cheese and milk. Blend until smooth and creamy, about 30 seconds.
  5. In a large bowl, whisk together eggs, blended cottage cheese mixture, nutmeg, salt, and pepper. Stir in sautéed asparagus and onions, shredded Gruyère cheese, and herbs if using.
  6. Pour the custard mixture into the prepared pie crust and smooth the top gently.
  7. Bake for 35-40 minutes, or until the filling is set and golden on top. The center should be slightly firm but not wobbly.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

Use small-curd cottage cheese for a smoother custard. Blind bake the crust to prevent sogginess. If crust edges brown too fast, tent with foil halfway through baking. Slightly underbake the filling as it firms up while cooling. Fresh asparagus is best, but lightly steamed frozen asparagus can be used after draining excess moisture.

Nutrition

Keywords: quiche, asparagus, Gruyère, cottage cheese, no heavy cream, brunch, easy recipe, savory pie

Find it online: https://tessierecipes.com/creamy-asparagus-and-gruy-e-re-quiche-recipe-without-heavy-cream-easy-and-delicious/