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Quiche with asparagus and cheese
Quiche with asparagus and cheese

Quiche with asparagus and cheese

Preparation 20 to 25 minutes
Cooking time 35 minutes
Servings 4


  • 1 puff pastry dough, 23 cm (9 in.)
  • Peas (or dry peas)
  • 4 green onions, thinly sliced
  • 15 ml (1 tbsp) butter
  • 1 bunch of asparagus, 250 to 300 g (8 to 9 oz), blanched
  • 2 hard-boiled eggs (cooked 10 to 12 minutes), cooled
  • 3 raw eggs
  • 250 ml (1 cup) 35% cooking cream
  • 180 ml (3/4 cup) milk
  • 1 pinch of grated nutmeg
  • Salt and freshly ground black pepper
  • 20 ml (4 tsp) Dijon mustard
  • 250 ml (1 cup) Gruyère (or other hard cheese)


  1. Preheat the oven to 190°C (375°F).
  2. Place the dough in a pie dish.
  3. Cover with aluminum foil and fill with peas.
  4. Bake for 15 minutes.
  5. Meanwhile, sweat the green onions in the butter.
  6. Blanch the asparagus and cut into segments.
  7. Slice the hard-boiled eggs.
  8. Remove the peas and the aluminum foil from the pie crust. Set aside to cool.
  9. In a bowl, beat the eggs with the cream, milk and nutmeg. Season with salt and pepper.
  10. Brush the pie crust with mustard.
  11. Arrange the green onions and asparagus on top of the pie crust.
  12. Top with cheese and the slices of egg.
  13. Pour in the egg mixture.
  14. Bake for 35 minutes, or until the tip of a knife inserted into the quiche comes out clean.
  15. Remove from the oven.
  16. Set aside to rest for 10 minutes before slicing and serving.
Availability in stores