This quiche recipe was first born from my mom’s request for Mother’s Day. If you’re wondering, I definitely inherited my love for breakfast and breakfast charcuterie boards from my mama. It’s the ultimate Mother’s Day quiche – ideal for hosting, grazing, and even can be made a night before.
There’s not one component of this pesto quiche that overpowers the other; ricotta and pesto are whisked in with the eggs and half-and-half, which means with every forkful you’ll experience creamy, basil-y perfection with bite-sized asparagus.
A few ingredient notes
We’re keeping it quick and easy today. Pesto, asparagus, and ricotta quiche is put together with just 9 wholesome ingredients. But don’t mistake this for lack of flavor – we’re packing this quiche with layered aromatics, tender veggies, and creamy, cheesy eggs all baked in a buttery, flaky crust.
Here are a few notes to help you prep your shopping list (see the full recipe card below for exact measurements):
- Pie crust – Quiche is set apart from Frittatas and Egg Casserole by the inclusion of a flaky, buttery crust. Feel free to make my tried-and-true homemade pie crust recipe, or simply pick up your favorite store-bought one (I won’t judge!).
- Asparagus – Fresh, crisp asparagus spears are ideal here. Save the frozen asparagus for this Air Fryer Asparagus recipe. If you’re interested in more ideas for using up asparagus, I highly recommend my Individual Asparagus Pea Tarts or my Citrus Pesto Crostini with Goat Cheese.
- Egg mixture – Whisking whole eggs with half and half yields the lightest, creamiest quiche filling. If needed, you can swap the half-and-half for whole milk or heavy cream, but for the richest filling, avoid skim milk or low-fat alternatives.
- Cheese – If you’ve never experienced the decadence of creamy, ricotta quiche, you’re in for a treat. For the best quiche experience, you’ll need a 1/2 cup of ricotta, plus an optional (though recommended) sprinkle of shredded Parmesan.
- Pesto – I’m partial to my Homemade Pesto recipe, it just can’t be beaten! It’s made with a classic blend of fresh basil leaves, pine nuts, garlic, salt, olive oil, and parmesan cheese. But if necessary or preferred, replace it with your favorite store-bought version.
How to Make Pesto Quiche
Making a quick quiche from scratch is easier than you think. Once our homemade crust is prepped, we’ll throw together the filling, pour it into the crust, then bake until golden! And if you opt for a store-bought crust, this recipe is even quicker to make.
Prep the Crust
If you’ve made my Mediterranean Vegetable Quiche or Kale & Goat Cheese Quiche, you may be familiar with my homemade pie crust recipe. It’s the perfect buttery, flaky crust – you simply can’t buy this kind of crust from the store.
With that being said, if you’re short on time (or patience!), there’s nothing wrong with using a cold, store-bought crust. I’ve been known to use them a time or two when I’m in a pinch!
No matter which avenue you choose, blind-baking the crust is a must. This not only prevents the bottom of the crust from becoming soggy, but helps prevent the center of the quiche from puffing up due to air pockets forming in the crust.
Begin by placing the dough in a 9-inch pie dish or disposable pie pan, then trim any of the edges that overhang, and crimp, if desired. Line the inside of the crust with parchment paper, then fill it with pie weights (like dried beans!).
Bake for 8-10 minutes, or until just set.
Prepare the Quiche Filling
Meanwhile, prepare the filling. It’s important to fill the pie crust while it’s still hot and fresh from the oven, so it can be incredibly helpful to have all of your filling ingredients prepped and read before starting!
First, sauté the aromatics. Melt butter in a large frying pan or skillet over medium-high heat. Once warm, add the onion with a pinch of salt and sauté for 2-3 minutes. Add the garlic, and cook for another 1-2 minutes, or until fragrant. Season with red pepper flakes or cracked black pepper, as desired.
Stir in the chopped asparagus spears and cook for a couple of minutes, depending on thickness. Remove the veggies from the heat to prevent overcooking.
Then in a separate large mixing bowl, whisk the eggs for 1-2 minutes. Add the half and half and whisk well again – this two-step whisking method results in a very creamy, light egg filling! Finally, whisk in the ricotta, pesto, and remaining salt.
Fill and Bake
Once your pie crust is par-baked and the veggies are lightly tender, it’s time to assemble!
Spread the sautéed asparagus spears across the bottom of the warm crust. Pour the whisked egg mixture overtop and sprinkle with parmesan cheese, if using.
Bake your pesto quiche for 40-45 minutes, or until the crust is golden brown, the edges are set and the internal temperature reaches 165°F.
As long as the internal temperature of the quiche is correct, it is okay if the center is slightly jiggly – it will continue to set as it cools.
Place the cooked pesto quiche on a wire rack and let cool for at least 25 minutes before slicing and digging in!
Serving and Pairing Suggestions
Depending on the occasion, you may be looking for the perfect sides to pair with this savory quiche. No matter if you’re serving for breakfast, lunch, or dinner, there are tons of delicious options to choose from.
You can’t go wrong with a simple green salad. Check out this Bright Spring Vegetable Salad or simply dress up your favorite mixed greens with a quick homemade salad dressing. My favorites include this 2-Minute White Balsamic Vinaigrette or this Tangy & Creamy Red Wine Vinaigrette Dressing.
Storage, Freezing, and Make Ahead Options
Leftover pesto quiche will keep best tightly covered in the fridge for up to 4 days. Enjoy leftovers cold or reheat in the microwave or oven until heated through.
Baked quiche can also be frozen. To freeze a whole, baked quiche, allow the quiche to cool completely. Wrap the quiche tightly in plastic wrap, then a layer of foil, and place the quiche in a freezer-safe bag or airtight container. This will prevent freezer burn. Freezer for up to 3 months.
To reheat, thaw this pesto quiche completely in the fridge or at room temperature. Give it another bake at 350°F until heated through, about 15-20 minutes.
Alternatively, you can also freeze individual slices of pesto quiche. Follow the same method of tightly wrapping in plastic wrap, then foil and freeze in a freezer-safe bag for up to 3 months. Then, defrost at 40% in the microwave for 3-5 minutes, or until warm. Note that this method can release excess moisture from the asparagus, but this should be minimal!
To make ahead, fully bake the quiche the night before serving. Then, after it’s cooled completely (this can take several hours!), tightly cover and store it in the fridge. The next day, slice and enjoy chilled or bring the quiche to room temperature for 15-30 minutes, then place in a 350°F oven until warmed through. Tent with foil if it is browning too quickly.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Pesto Quiche with Ricotta and Asparagus
Homemade Crust (optional)
- 1 pie crust, homemade or store-bought
- 2 Tablespoons unsalted butter
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups asparagus, cut into 1-inch pieces
- 6 eggs
- 3/4 cup half-and-half
- 1/2 cup ricotta cheese
- 1/3 cup basil pesto
- 1/2 teaspoon kosher salt
- 1/4 cup shredded parmesan cheese, or 2 TBSP grated
- Homemade Pie Crust: Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until the dough just comes together. Do not overwork it. Form the dough into a round disk and wrap it in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once chilled, place the disk on a lightly floured surface. Roll into an 11-inch circle.1½ cups + 2 Tablespoons all-purpose flour, 1 teaspoon kosher salt, 1 stick unsalted butter, 5-7 Tablespoons ice water
- Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown.
- Quiche Filling: Meanwhile, prepare the filling by melting the butter in a large skillet over medium-high heat. Add the onion with a pinch of salt, and saute for 2-3 minutes. Add the garlic, and cook for another 1-2 minutes until fragrant. Add red pepper flakes or black pepper, as desired. Stir in the chopped asparagus and cook for 2-3 minutes, depending on the thickness of the spears. If they’re extra thin, only cook slightly so they don’t overcook in the quiche.2 Tablespoons unsalted butter, 1/2 cup yellow onion, 2 cloves garlic, 1 ½ cups asparagus
- In a large bowl, whisk the eggs for 1-2 minutes. Add the half and half, and mix well again – this two-step whisking will result in a very creamy, light egg filling! Then, whisk in the ricotta, pesto, and remaining salt.6 eggs, 3/4 cup half-and-half, 1/2 cup ricotta cheese, 1/3 cup basil pesto, 1/2 teaspoon kosher salt
- Spread the satueed asparagus mixture across the bottom of the par-baked pie crust. Pour the egg mixture on top and sprinkle evenly with parmesan cheese, if using.1/4 cup shredded parmesan cheese
- Reduce oven heat to 325F. Bake for 40-45 minutes, until the edges are set and the internal temperature reaches 165°F. The center may be slightly jiggly, which is ok as long as the internal temperature is correct. If the edges of the crust are browning too quickly, place a foil tent around the sides around 25-30 minutes into the cooktime.
- Place the cooked quiche on a wire rack and let cook for at least 25 minutes before slicing into it. The longer you can wait, the cleaner the slices will be. Serve warm or at room temperature.
- I highly recommend using pie weights or dried beans to weigh down your crust. I’ve had much better turnouts doing it this way. Buy the cheapest bag of dried beans and you’ll be able to reuse them for many quiches to come!
- Storage: Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat in the microwave or oven until warmed through.
- Freeze Whole Quiche: cool the baked quiche completely (this will take several hours). Cover with plastic wrap then foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the fridge or on the counter. Bake at 350°F until heated through, about 15-20 minutes (more or less depending on the amount).
- Freeze Sliced: defrost 40% 3-5 minutes. May release excess water from asparagus.