Easy Homemade Cherry Jam without Pectin (Small Batch)
This is a no Pectin, no canning recipe! I like to call recipes like this homemade freezer jam because I use my freezer to preserve the small jars! I don’t use pectin, water bath, or any canning equipment. Rather, I cook down the fruit, in this case cherries, pick my citrus, this this case lime, and add a touch of sugar. Sometimes I may include other ingredients such as homemade vanilla extract, fresh ground nutmeg, or even some chia seeds!
This recipe could also be seen as a preserves or rather cherry Preserves recipe. But I like the cozy thought of eating a delicious jam, on a toasted peeve of sourdough bread. So, I refer to this as a jam, but call it whatever you wish!
More Reasons Why I Love This Recipe
Got cherry trees? This is one of the easiest way to use up lots of cherries! During cherry season you can take simple ingredients like fresh ripe cherries, citrus and a bit of sugar and make the best jam, better than anything you can get in the store! I love to make batches of fruit freezer jams, such as cherry lime, peach, and strawberry rhubarb, freeze it and enjoy it year round.
So good with sour cherries! This is a great recipe for sour cherries. you can customize the recipe to make it your own by changing the amount of sugar per your taste preferences!
The best for brunches and gatherings. It’s also wonderful to bring to a family gathering! It’s so easy to pick if a fresh loaf of bread from your local bakery, slice it up, and serve it with homemade jam and butter! My sister recently made a batch to bring to the beach, I thought about it but I had precious space in my luggage due to flying across the country. We ate up her jam within days. Such an easy way to bring the coziness of home to your vacation home!
Tools you will need
Cherry pitter – I highly recommend using one of these because it makes removing pits from fresh cherries so much easier.
No cherry pitter? Try household alternatives:
Metal straw or chopstick: push it through the stem end into an empty bottle or your hand-held cherry – Source: The Pioneer Woman
Piping tip: place a small round piping tip (~ 3/16″–¼”) over your finger, then press the cherry’s stem end down to pop the pit out – Source: Food Network
Medium saucepan – For simmering the cherries, sugar, and lime juice
Wooden spoon or heatproof spatula – To stir the jam as it cooks
Potato masher or fork – To gently mash the cherries as they soften
16 oz freezer‑safe mason jar with straight sides (wide mouth) – Such as Ball’s freezer‑safe jam jar; the straight-sided design prevents cracking during freezing.
Funnel (optional) – Helps transfer the jam into the jar with less mess
Clean towel or paper towel – For wiping the jar rim before sealing
Cherry Lime Spoon Jam Ingredients
Cherries: I like using dark red sweet cherries for a rich, jammy flavor or tart cherries for a brighter, tangier result. Both work well, and frozen cherries are fine if thawed first.
White sugar or maple syrup: Sugar helps the jam set and stay safe in the fridge. Use white sugar for a classic result or maple syrup for a softer set and more natural flavor.
Lime juice: Adds acidity for balance and helps preserve the jam. Lemon juice works too if that’s what you have on hand.
Other Possible Ingredient Additions
Natural pectin: Helps the jam set firmer. Chia seeds: Adds fiber and thickens naturally. Vanilla extract: Adds a warm, sweet note.
Almond extract: Just a drop adds a cherry pie vibe. Cinnamon: For a hint of spice. Other fruits: Try mixing in berries or stone fruit.
How To Make This Recipe
1. Prep the Fruit Wash and pit your cherries if you haven’t already. You can roughly chop or halve them to help them break down faster during cooking.
2. Combine and Cook Add the pitted cherries, sugar, and lime juice to a medium saucepan. Stir everything together and set over medium-high heat.
3. Simmer and Mash As the mixture begins to heat, the cherries will release their juices. Simmer gently, stirring often to prevent sticking or burning. Use a potato masher or fork to mash the fruit to your desired texture.
4. Cook Until Thickened Continue simmering until the jam thickens slightly and looks glossy. This usually takes about 15–20 minutes. The hot jam will thicken more as it cools.
5. Jar It Up Remove the pan from heat and let the jam cool slightly. Carefully ladle or pour the jam into a clean, freezer-safe, wide-mouth 16 oz mason jar. Leave about ½ inch of headspace at the top to allow for expansion in the freezer.
6. Wipe and Seal Wipe the rim clean and secure the lid. Let the jar cool completely at room temperature before moving it to the fridge or freezer.
Recommended Storage
Here are some tips to help with storage.
Fridge: Store in the refrigerator for 2-3 weeks. Two weeks is on the safe side. Mine rarely make it to 15 days, I like to keep them in 8oz mason jars. Always use a clean spoon to avoid introducing bacteria, and discard if you notice mold, bubbling, or an off smell.
Freezer: For longer storage, transfer to a freezer-safe, straight-sided mason jar (like Ball’s 8 oz or 16 oz freezer jars). Leave ½ inch of headspace to allow for expansion during freezing. This helps prevent jars from cracking.
Dripping over some cheese atop a delicious cracker: sweet, salty, and perfect for snacking
Recipe Tips
Keep in mind, this recipe is SUPER customizable. There is no exact science to freezer jam, maybe why I love it so much. Most of the time, I go by vibes.
Use more or less sugar to your liking
Taste Your Fruit! The best way to make sure your jam will taste amazing is use amazing tasting fruit! always taste the fruit
Know that fresh fruits or frozen works for this recipe. You can even freeze your fruit then turn it into jam later if you like
Make a small batch for more varieties of freezer jam all year long – blueberry, blackberry, currant, cherry, rhubarb, strawberry. Better than anything you would find at your local grocery store.
Cooking time is not exact. I go by vibes but the time range I provided is about what you need. Feel free to adjust that to your liking much like the other ingredients.
Add pitted, chopped cherries, sugar, and lime juice to a saucepan over medium-high heat. Stir occasionally as it heats.
Simmer and Mash
Once the cherries release their juices, reduce to a simmer. Mash with a fork or potato masher and continue cooking 10–20 minutes, stirring often, until thick and glossy.
Cool and Store
Remove from heat and let cool slightly. Pour into a clean 16 oz freezer-safe jar, leaving ½ inch at the top. Wipe the rim, seal, and let cool completely before refrigerating or freezing.
I make chia pudding a lot, usually by eyeballing the ingredients. It often turns out more liquidy, which I don’t mind since I like drinking it down! It’s a great snack or easy breakfast prep. My go-to combo is 2% Fairlife or Darigold milk (14g protein per cup), chia seeds, and whatever fruit, jam, or nuts I have on hand, sometimes a little cocoa powder too.
This recipe came about when I needed a dairy-, egg-, and gluten-free dish for a summer-themed ladies lunch. It was peak cherry season here in the Gorge, and cherry stands were everywhere! I thought about a salad, but I really wanted to bring a sweet treat. The cherry-lime combo gives cherry limeade vibes. Plus, coconut pairs so well with limes and cherries!
I’m also thrilled to have finally nailed the golden ratio for a pudding-like texture maybe now I’ll eyeball it a little more accurately!
Important Recipe Tip!
When I first made this recipe, I didn’t use a blender, just a whisk to smooth out the coconut milk. None of the recipes I looked at online said to do any other steps.
The chia pudding turned out edible, but there were a tiny chunks of coconut fat throughout, which was kinda weird. If you prefer a creamier texture, like me, try my blender method to fully combine the liquid ingredients before stirring in the chia seeds.
Coconut Chia Pudding Recipe Ingredients
This recipe calls for simple ingredients and with a bit of time will form up in the fridge.
A can full-fat coconut milk: This ingredient aids in the creamy texture.
Coconut milk tip: You can substitute canned coconut milk with 1 part coconut cream and 1–2 parts water. Use less water for a richer, thicker pudding or more water for a lighter texture. Be sure to blend well for a smooth, even mixture before adding chia seeds.
Pure maple syrup or sweetener of choice such as a drizzle of honey, or agave nectar
Pure vanilla extract: I like to use my homemade vanilla extract but whatever you got is fine, or you can omit this ingredient.
A splash of water
Chia seeds: The main ingredient!
Pinch of salt (optional)
Coconut Chia Pudding Instructions
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.
Tip – The Blender Method: Blending the liquid ingredients, especially the coconut milk, helps create a smooth, consistent base. Canned coconut milk often separates, so blending ensures it’s fully emulsified before adding chia seeds.
Pour the blended mixture into a bowl or jar. Stir in the chia seeds until evenly combined.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Serve chilled with cherry lime sauce or your favorite toppings.
Topping Suggestions for Your Homemade Chia Puddings
Strawberry Sauce or homemade “spoon” jams. Spoon jams just mean they are small batch and might not be made with pectin and less sugar. I often freeze these spoon jams and change the name to freezer jam!
Here is my recipe for the Cherry Lime Jam shown in the pictures.
Your favorite storebought jam
Fresh fruit such as fresh berries, tropical fruits like fresh pineapple
Coconut flakes, especially good for us coconut lovers
Nuts and seeds
Chocolate chips for more decadence!
Peanut butter or nut butter. I love this swirled in with the chia for an even more nutty and creamy pudding.
Pair This Pudding for a Healthy Breakfast and Balanced Meal
Here are some of my favorite chia pudding pairings when I want a little more substance with my snack or meal.
Whole grain toast with nut butter or avocado – adds fiber and healthy fats to keep you satisfied longer.
Whole grain toast with a soft- or hard-cooked egg, cottage cheese, or ricotta – for a protein boost alongside complex carbs.
Layer the chia pudding with Greek yogurt – to increase the protein and make it extra creamy. You could use coconut yogurt for a vegan alternative.
Layered or mixed in with overnight oats – adds fiber, vitamins, and minerals.
Top with or serve alongside a handful of fruit – for natural sweetness, fiber, and extra vitamins and minerals.
Meal Prepping & Storage
This is an excellent recipe for make-ahead breakfasts! And I love this recipe because you can change up the recipe per your liking, plus, chia pudding is perfect for meal prep!
Once mixed, let it chill in the fridge for at least 4 hours or overnight to thicken. Portion it into individual jars or containers for easy grab-and-go breakfasts or snacks throughout the week.
Fridge: Store in an airtight container for up to 5 days.
Toppings: Add fresh fruit, spoon jam, granola, or nuts just before serving to keep textures fresh.
Batch Tip: You can double or triple the recipe if you’re prepping for multiple people or days.
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.Tip: Blending helps emulsify the coconut milk for a consistent base.
Pour the mixture into a bowl or jar. Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Assemble and Serve
Spoon the chilled chia pudding into bowls or jars. Top with jam, nuts, granola, or enjoy this on its own.
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, Â sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
5-Minute Peanut Butter Maple Syrup Dip for Fruit and Pancakes
This recipe is for the peanut butter lover! I love this quick, homemade syrup when I want a sweet and nutty drizzle for fresh sliced apples or freshly flipped banana pancakes. It’s naturally sweetened, comes together in minutes, and takes your Sunday morning breakfast game to the next level, especially when you’re cooking for friends or loved ones.
But it’s not just for pancakes. I love using this dip in other ways too. One of my favorite ways is to swirl of this sauce over strawberries and Greek yogurt. It’s warm, cozy, and just the right amount of indulgent.
Why You’ll Love This Homemade Peanut Butter Syrup
I love how fast this peanut butter syrup comes together. It only takes about five minutes with a quick stir on the stovetop.
 I use maple syrup to keep it naturally sweet without any refined sugar. It’s super versatile too. I drizzle it over pancakes, waffles, oatmeal, or fresh fruit, depending on what I have around.
It’s one of those simple recipes that both kids and adults really enjoy. It’s sweet enough for a midday snack but also perfect for a weekend brunch spread.
What You’ll Need
You only need 5 simple ingredients! My favorite type or recipe.
Creamy peanut butter:Â Creamy for a smoothie sauce, use chunky peanut butter if you love a little crunch. Use homemade or store-bought!
Pure maple syrup:Â For a deeper flavor, you can swap in brown sugar.
Vanilla extract:Â Adds warmth and rounds out the flavor.
Ground cinnamon:Â Optional, but adds a cozy touch.
Milk:Â A splash helps adjust the consistency if it gets too thick (any kind works: dairy or non-dairy).
How to Make It
This recipe comes together in 3 easy steps.
Combine Ingredients In a small saucepan over low heat, stir together the peanut butter, a little vanilla extract, cinnamon, and maple syrup.
Warm and Serve Gently heat the mixture, stirring continuously, until it’s fully combined and smooth. Add a splash of milk if needed to reach your desired consistency. Tip: Stir continuously to prevent sticking or burning.
Serve Warm Enjoy immediately with your favorite dippers or store for later. Tip: If storing, reheat gently and add a splash of milk to thin it back out.
Variations of This Peanut Butter Syrup Recipe
This recipe can be adapted to meet your ingredients and preferences!
Want some spice!? A dash of cayenne or ginger adds a spicy kick.
For chocolate lovers, stir in 1 tsp cocoa powder to make a chocolate peanut butter sauce, additionally you could use a nut butter that is already flavored with chocolate like JEM Organics Chocolate Hazelnut
Serving Suggestions
Don’t stop at pancakes and apples, this sauce goes with so much more:
Breakfast and Snacks
Sliced pears or strawberries. A Classic
As a pretzel dip. Especially with a chocolate variation!
The perfect topping over waffles or French toast. Chocolate chips optional!
Drizzled on oatmeal or yogurt parfaits. Maybe my favorite way to use this syrup.
For a fun coffee recipe, try this swirled into latte for a Peanut Butter Cookie Latte. Add chocolate sauce for a chocolate peanut butter latte.
Desserts
Paired with dark chocolate squares
A fantastic topping for brownies, bread pudding, or ice cream sundaes. OMG BROWNIE SUNDAES.
How to Store This Peanut Butter Syrup Recipe
This peanut butter maple dip keeps well if you have leftovers, or if you want to make it ahead of time for easy breakfasts and snacks.
Fridge: Store in an airtight container or small jar in the refrigerator for up to 5 days.
Reheat: Gently warm it on the stovetop or in the microwave in 10–15 second intervals, stirring in between.
Tip: The dip thickens as it cools, so add a splash of milk when reheating to loosen it up if needed. (I mentioned this one earlier but it really works!)
It’s no surprise that a quiche recipe made it into one of the first 100 posts on this blog, quiche is one of my go-to brunch staples. I’ve made so many versions over the years, but this Mushroom Quiche is one I keep coming back to.
Here’s why I love it:
It’s easier than it looks: Using a store-bought pie crust makes this recipe way more approachable. You still get that golden, flaky pastry vibe without the hassle of making dough from scratch.
It’s nourishing and satisfying: With protein-rich eggs, fiber-packed veggies, and a dose of healthy fats, this quiche isn’t just tasty, it’s also a well-balanced meal that’ll keep you full for hours.
Quiche is one of those dishes that works for just about any occasion. You can prep it ahead of time and dress it up with seasonal produce. This no-fuss version with oyster mushrooms and kale is a great place to start if you’re new to making quiche.
Tools You’ll Need
You don’t need much to make this quiche, and no rolling pin required (yay for store-bought crust!). Here’s what I recommend having on hand:
9-inch pie plate: Glass, ceramic, or metal all work, just be sure it’s deep enough to hold the filling.
Kale: I used kale here, but you can easily swap it for another leafy green like spinach or arugula. Broccoli or another seasonal veggie would also be great!
Onion: Half a yellow onion adds a strong, savory flavor throughout the quiche. If you prefer something milder, try leeks, shallots, or scallions instead.
Garlic: Add more minced fresh garlic for more flavor.
Thyme: Fresh or dried, thyme adds a cozy, herbaceous note that ties the flavors together beautifully.
Eggs: The base of every great quiche, 8 large eggs will do the trick.
Optional Heat: I love a little spice with my eggs. For this version, I used fresh jalapeño, but feel free to use red pepper flakes, your favorite hot sauce, or another hot pepper.
Optional Add-Ins & Swaps
This quiche is easy to customize. Here are a few of my favorite extras and substitutions:
Red Onion: Use instead of yellow for a sweeter bite.
Cheese Swaps: Try feta, parmesan, or a mix.
Mushroom type: Use wild mushrooms such as Morels or chanterelles or something from your local grocery store like cremini mushrooms or even white button mushrooms. You can mix and match mushroom types!
Leafy Greens: Swap kale for spinach, chard, or arugula.
Spice It Up: Add jalapeños, red pepper flakes, or hot sauce.
Make it your own!
How to Make a Mushroom Quiche Recipe
Making quiche is easier than you think. Here’s my cozy, no-fuss method that works every time.
1. Start with the Base
You can use homemade pastry dough or keep it easy with a store-bought pie crust, I usually go with store-bought to save time.
Gently roll the dough out into a 9-inch pie pan.
Prick the bottom with a fork about 10–15 times to help release steam and prevent bubbles.
If you have them, place pie weights (or dried beans/rice) over a piece of parchment to keep the crust from puffing up.
Pop it into a preheated oven at 350°F and pre-bake for 15 minutes. This helps prevent a soggy crust later on.
While that’s baking, get started on your veggie filling.
In a large mixing bowl, whisk 8 large eggs until smooth.
You can either stir the mushroom mixture into the eggs or layer the cooked mushrooms into the crust first, both ways work!
3. Bake Until Set
Pour the egg mixture into the crust over the veggies (if they aren’t already mixed).
Bake at 350°F for 45 minutes, or until the center is set and no longer jiggly.
4. Top and Finish
Sprinkle 4 oz of shredded cheese over the top of the baked quiche.
Switch your oven to broil and return the quiche to the oven for 5–10 minutes, watching closely as the cheese melts and turns golden brown.
I recommend using a pie crust shield or wrapping the edges in foil to keep them from burning.
Let the quiche rest for about 10 minutes before slicing and serving.
Pro Tip for making ahead: You can prep your quiche a day or two in advance. Let it cool completely (about 1 hour at room temp), then cover and refrigerate. When you’re ready to eat, cut into slices and reheat in the microwave for 60–120 seconds.
Other Quiche Variations For The Seasons
I make this quiche all the time, but it’s rarely the same twice. I love switching things up based on what’s in season or what I have in the fridge. The veggies, cheese, herbs, and even the mushrooms get rotated out depending on the time of year.
Many of my quiches feature produce from my garden or veggies grown locally here in the Columbia River Gorge. One of my year-round staples is kale, it’s always easy to find or harvest.
Seasonal Quiche Combos to Try
One of the best things about quiche? You can make it year-round with whatever’s in season. Here are a few of my favorite seasonal veggie + cheese pairings:
Spring:Â Tender herbs, green onions, and wild morel mushrooms with tangy feta cheese.
Summer:Â Juicy tomatoes, garlic, and caramelized onion with nutty parmesan cheese.
Fall:Â Roasted butternut squash, sage, and creamy goat cheese.
Winter: Carrots, parsnips, and thyme with melty gruyère.
Feel free to play with these pairings, quiche is one of the most forgiving, customizable dishes out there. Use what’s fresh, what you love, or what needs using up.
Check Out More Brunchy Recipes From The Addy Bean!
Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
4) The Cheese
Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
Cool for 10min before serving.
Notes
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip: Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
​Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:​
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.​
Bring a large pot of salted water to a boil.​
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.​
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.​
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.​
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.​
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.​
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.​
Pulse the mixture a few times to combine.​
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.​
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.​
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
​Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
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