Asparagus Quiche – The Breakfast of Spring

Asparagus – the first of the Spring crops that start blessing our table around here – and I love it.  How about a great breakfast with those tasty little stalks?

What you need:

  • 1 package crescent rolls
  • 6 eggs
  • ¼ cup heavy cream
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • ½ pound asparagus tips
  • 3 oz. shredded Gouda (about ¾ cup)
  • Sour cream

How to Do it:

Clean the asparagus and cut off the lower 2/3 of the stems (but don’t throw those out – you can make soup with them!)

Form the crescent rolls into a crust on a 10-inch pie plate.

Arrange half of the asparagus on the bottom of the pan.

Beat all the remaining ingredients (except the remaining stalks) together in a bowl and gently pour into the pie plate.

Arrange the remaining stalks over the top

and bake in a preheated, 325 degree oven for about 40 minutes, or until a knife inserted in the center comes out clean.

Garnish with sour cream and serve hot.


Serves 6-8


© Copyright 2017 The Lazy Gastronome

This entry was posted in Asparagus, Breakfast, Brunch, Fruits and Vegetables and tagged , , , . Bookmark the permalink.

5 Responses to Asparagus Quiche – The Breakfast of Spring

  1. I love asparagus so this is right up my alley. And it looks so simple too! It’s a perfect spring dish 🙂

  2. Melissa says:

    That looks absolutely divine! I love quiche and asparagus. Will be on the menu very soon. Thanks for sharing at the Family Joy Blog Link Party this week!

  3. Pingback: Cream of Asparagus Soup - The Lazy GastronomeThe Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.