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Spring Asparagus Breakfast Tart

Spring Asparagus Breakfast Tart
Casey Barber
Cook Time:
40 mins
Prep Time:
15 mins
1 tart

Chef notes

Fresh spring asparagus, tangy Gouda, sharp Parmesan, black pepper and dill come together in a creamy, egg-based tart. While you can technically find asparagus in grocery stores all year round, its peak season is April through June. When this green vegetable hits the farmers’ market, consider that your signal that spring has sprung. Bright and snappy, there are so many delicious asparagus recipes to make when it’s in season. Add it to stir fries, sauté it into egg scrambles, throw it on the grill until charred, roast and top with lemony breadcrumbs or simply serve it steamed aside your favorite meaty mains.

As soon as the first buds begin to form on trees, put this spring asparagus breakfast tart recipe at the very top of your must-cook list. Whether you’re hosting a festive spring brunch or simply want a light main for breakfast, lunch or dinner, this vegetarian tart is a winning contender. If you’re looking for a main dish for Mother’s Day brunch, this one is worthy of the special lady in your life. Serve this stunner by the slice alongside a simple green salad to complete the meal.

While visually impressive, the preparation could not be simpler. Arrange a pre-made pie crust round into a pie dish, then fill with red peppers, a bevy of cheeses and, of course, asparagus. Pour in creamy, dilly eggs, then bake until puffed and golden brown. Not to mention, the asparagus artfully placed on top makes for a stunning presentation.

Pro tip: You can prepare this recipe two full days before serving. Enjoy it by the slice or bring a whole tart to a friend’s to heat and eat. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 


  • 1 pound slender asparagus spears, trimmed
  • 1 (9-inch) pie crust round
  • 1 cup sliced roasted red peppers (from one 12-ounce jar)
  • 1 cup shredded Gouda or Swiss cheese
  • 1/4 cup shredded Parmesan, Manchego or another salty hard cheese
  • 6 large eggs
  • cups half and half or light cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon minced fresh dill, plus more for garnish
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Preheat the oven to 375 F. Bring a 3- to 4-quart pot of water to a boil. Add the asparagus to the water and cook for 2 minutes until they are bright green but still crisp-tender, then plunge into a bowl of ice water to stop the cooking process. Drain the asparagus well.


Unroll the crust and place into a pie pan. Assemble the tart by sprinkling half the red peppers across the crust, then top with half of each of the two cheeses. Place half the asparagus on top of the cheese, then repeat with the remaining peppers, cheese, and asparagus.


In a large bowl, whisk the eggs, half and half, salt, pepper and minced dill (if using). Pour evenly over the vegetables and cheese.


Bake for 30 to 40 minutes, until the tart filing is puffed and set in the center. If the crust starts to brown too deeply before the tart is fully set, cover it loosely with foil to prevent burning. Cool on a rack to room temperature, then cover tightly with foil and refrigerate for up to 2 days.

To serve: Bring to room temperature before serving and garnish with dill fronds if desired.