A slice of Buttermilk Asparagus Quiche on a plate with a side salad.

Buttermilk Asparagus Quiche

Try making quiche with buttermilk instead of heavy cream. This recipe for Buttermilk Asparagus Quiche lightens up a classic dish with a simple swap.

A slice of Buttermilk Asparagus Quiche on a plate with a side salad.
Buttermilk Asparagus Quiche

This simple recipe for a Buttermilk Asparagus Quiche (with a from-scratch crust too) lightens up a classic dish through the use of buttermilk instead of heavy cream. Fresh stalks of asparagus provide a pop of color and flavor that you will love.

Buttermilk Asparagus Quiche with a row of fresh asparagus stalked baked in.

This post first appeared on April 7, 2013, and was featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!

If you asked me as a little girl to name my favorite color, I wouldn’t hesitate. Little Liren would have gushed, “Lavender!” in a heartbeat. I dreamed of a lavender bedroom, from ceiling to carpet, fluffy pale violet sheets, and maybe a splash of mauve mixed in. I never did get to renovate my room in that dream color. And I never understood my father’s penchant for green. Green carpet, green car, it all seemed quite ugly to me.

These days, as I drive through the hills splashed with spring rain, I say a silent prayer of thank you for the verdant green that surrounds this valley…how I wish the emerald hills could last all year long! Here in Northern California, once the rains end, we do not see another drop until late fall, and the hills turn into golden mounds. While beautiful in its own way, I am always sad to say so long to the hills of spring.

I do understand now the beauty of green.

Stalks of asparagus on a wooden cutting board.
A rectangle tart pan filled with crust, custard, and asparagus, ready to bake.

Now is the time to embrace the freshness of spring and all things green: the hills, the leaves budding on the trees, and vegetables like English peas, artichokes, and asparagus.

In this Buttermilk Asparagus Quiche, the buttermilk makes for a lighter quiche that does not leave you with a haunting guilt from heavy cream. It’s just the type of spring quiche that would be perfect for a brunch or a picnic lunch where you could linger, toes wiggling in the cool green grass.

A baked Buttermilk Asparagus Quiche.
A slice of Buttermilk Asparagus Quiche on a gray-blue plate with a side salad.

More Great Brunch Recipes

Apple Oatmeal Blender Waffles
Tater Tot Breakfast Casserole
Sheet Pan Banana Pancakes
Breakfast Tortilla Pie
Scottish Smoked Salmon Bagel with Scrambled Eggs

Buttermilk Asparagus Quiche

The use of buttermilk instead of heavy cream in this simple Buttermilk Asparagus Quiche lightens up a classic dish. Fresh stalks of asparagus provide a pop of color and flavor that you will love.
This recipe will make one 11×7-inch rectangular or one 10-inch round quiche.
Course Breakfast, Brunch
Cuisine American, French
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 624kcal


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter chilled and cut into small pieces
  • 1 tablespoon fresh thyme
  • 1 shallot minced
  • 3 tablespoons ice water

For the Filling:

  • 1 leek sliced and cleaned
  • 4 tablespoons butter divided
  • kosher salt to taste
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1/8 teaspoon freshly ground pepper
  • pinch nutmeg
  • 1/4 cup feta cheese or your favorite cheese, grated
  • 6 stalks asparagus ends trimmed


Prepare the crust:

  • In the bowl of a food processor, combine the flour and salt. Process the butter for about 10 seconds, until the flour mixture looks like course crumbs. Mix in the thyme and shallot, pulsing for a few seconds to combine. With the motor running, add the water, one tablespoon at a time, until the dough just begins to ball together. Take care not to make the dough too wet.
  • Place the dough on a sheet of plastic wrap and form a disk. Cover and chill in the refrigerator for at least 30 minutes. This can be done the day before.

Make the quiche:

  • Preheat oven to 375°F. Butter your quiche pan or lightly coat with baking spray, if necessary. This recipe will make one 11 x 7-inch rectangular quiche or one 10-inch round quiche.
  • Roll out the dough to the shape of your quiche pan. I like to roll the dough between two sheets of plastic wrap, as it is easier to manage. When the dough is the correct shape and about 1/8 inch thick, gently place the dough into the pan, pressing it into place. Trim the excess dough from the edges, but not too much as the dough will shrink slightly. Use a fork to prick the dough lightly in a few places. Place the quiche pan on a baking sheet and bake for about 8 minutes.
  • Meanwhile, prepare the filling. In a small pan, melt 3 tablespoons of the butter over medium low heat. Add the leeks and a pinch of salt, and cook until the leeks are wilted. Remove from heat.
  • In a small bowl, whisk together the eggs, buttermilk, pepper and nutmeg. Season with salt to taste (I used about 1/2 teaspoon). Stir in the leeks. Pour into the partially baked pastry crust. Sprinkle with feta cheese, season with pepper, and distribute the remaining butter. Arrange the asparagus on top.
  • Bake for about 25 minutes, or until the quiche is puffed and golden brown.


Calories: 624kcal | Carbohydrates: 46g | Protein: 15g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 816mg | Potassium: 354mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Mae

    I just wanted tonlet you know, with some minor adjustment, very minor, I have been using this recipe for years. YEARS. I absolutely love it and it has always been a huge hit. That you so much for sharing.

    • Liren Baker

      Mae, I love hearing this! Thank you so much! I’m so excited for the spring asparagus so I can make this again, too!

  2. wendy

    I find this really annoying…… the pictures are lovely, and all these people comment on how good it looks, but…. the link to Wayfair.com take you NOWHERE, and no recipe can be found

    • Liren Baker

      Hi Wendy,

      You’re right, this is very annoying. I did not realize that the post link had changed, and I can no longer find it on the Wayfair site. I have updated the post to include the recipe, and I hope that helps. Thanks for letting me know!


  3. Tony

    Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts.Any way I’ll be subscribing to your feed and I hope you post again soon.

  4. Lawyer Loves Lunch

    I was JUST looking for a brunch recipe when I happened upon your asparagus quiche! I love how the longer pan allows you to use whole asparagus instead of being forced to dice them up (which I’m sure would be delicious but just not as pretty) :)

  5. Rose from Magpies Recipes

    Everything was green when I was a kid too- moms fav color. We had a very dark green car- an ambassador for ages too :) that quiche is just too pretty Liren!

  6. Dixya

    Happy Spring and this recipe sounds like a perfect way to welcome spring. Heading over to the recipe

  7. Kankana

    It’s never easy for me to pick a fav color! I think I like red and black the most but then again I love bright yellow and mauve, yes mauve is definitely my absolute fav :) and that quiche looks stunning my friend, again one of my fav!

Kitchen Confidante®