Greek Asparagus Quiche #BrunchWeek

by Erin

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Your favorite Greek flavors are paired with fresh asparagus in this easy quiche, perfect for a special occasion or a regular weekend brunch.

Greek Asparagus Quiche 4

Let’s continue with #BrunchWeek! It may be day 3 but it’s only my second recipe contribution because there are plenty of other delicious recipes shared by other bloggers to fill in the gaps (just check the list a little further down). Today I am serving a quiche stuffed with Greek flavors and fresh asparagus. Who knew the two paired so well together?

Greek Asparagus Quiche 1

Sauteed onion, roasted red bell pepper, marinated artichoke hearts, asparagus, feta cheese, and of course eggs fill the pie crust for this quiche. I almost considered making it crustless or a frittata, but dang it crusts are just so stinking good it would be a shame to be without one. However, if you are looking to reduce carbs it is easy to make without. Meanwhile, I served mine with a side of crispy hash browns.

Have you entered the #BrunchWeek giveaway yet? What are you waiting for!? Click HERE to check out the prizes and find out how to enter.

Greek Asparagus Quiche 2

In non-brunch related news, today marks 100 days until our wedding! Kind of blows my mind that were are about 3 months away because I feel like it was 10 months a month ago. Thankfully the stressful planning phase happened early and has been fairly easy ever since. We have a lot of little things to work out still but all in due time. Just have to make sure we keep chipping away at it little by little to keep the stress level down and not let it pile up. Speaking of, I need to book my fittings… Excuse me while I go work off this quiche first (and that crust).

Greek Asparagus Quiche 3

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Greek Asparagus Quiche 5

Two years ago: Breakfast Mac & Cheese

Four years ago: Cinco de Mayo Recipe Roundup (2014)

Five years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Six years ago: Chocolate Chip Cookie Dough Brownies

Seven years ago: Butterscotch Truffles


Serves 6


1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

6 Michigan asparagus spears, ends trimmed and chopped

1/4 cup Cento quartered marinated artichoke hearts, chopped

1/4 cup Cento marinated roasted peppers, chopped

1-9 inch unbaked pie crust

1/2 cup crumbled feta cheese

5 Eggland’s Best large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

8 Michigan asparagus spears, ends trimmed and halved (for topping)


  1. Preheat oven to 350 degrees.
  2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus, artichokes, and bell pepper. Spoon vegetables into crust and sprinkle with cheese.
  3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and top with asparagus halves.
  4. Bake in preheated oven for 45 minutes, or until center has set.

Source: Adapted from my Broccoli Quiche.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

You may also like


Vanilla Funfetti Donuts #BrunchWeek - Hezzi-D's Books and Cooks May 17, 2022 - 4:08 pm

[…] Egg Dishes: Greek Asparagus Quiche from The Spiffy Cookie. Ham Egg Cups – 2 Ways from Big Bear's Wife. Hash Brown Crusted Denver […]

Artichoke and Sun-Dried Tomato Spread • Family Around the Table December 16, 2020 - 9:59 am

[…] Egg Dishes: Greek Asparagus Quiche from The Spiffy Cookie. Ham Egg Cups – 2 Ways from Big Bear’s Wife. Hash Brown Crusted […]

Christie May 9, 2018 - 9:33 pm

Quiche and asparagus is like ham and cheese. The perfect pair.

akashocd May 8, 2018 - 7:23 am

this recipe is so good and it is so fluffy and delicious

Wendy May 5, 2018 - 9:10 pm

Look how nice of a rise you got on that quiche. So fluffy and delicious looking. Good luck with the wedding plans.

Susan May 3, 2018 - 8:13 pm

This sounds absolutely scrumptious!! I’m getting to all my blog posts late because we just got home last night. Hope you have a wonderful birthday tomorrow!

Liz Berg May 2, 2018 - 1:27 pm

What a wonderful quiche! I love the asparagus “spokes!”

spiffycookie May 2, 2018 - 1:44 pm

Thanks! I was really happy with how it turned out both in taste and appearance!

Dad May 2, 2018 - 8:57 am

That Quiche looked more attractive than the one I made a couple weeks ago. Looked like a pin wheel.

spiffycookie May 2, 2018 - 12:31 pm

Ooo a pinwheel sounds cool


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

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

This website uses cookies to improve your experience. Accept Read More