Quiche is a perfect side dish for breakfast, brunch or a festive meal. This easy leek and asparagus quiche is simple and easy. And yet, it's also a dish that can be made ahead of time. Asparagus quiche is a great way to enjoy asparagus in season. I'm using a homemade pie crust, but ready to roll store-bought works just as well.

Table of Content
I love taking quiche with me when I am invited over for a meal by family and friends. Because it's a dish that can be served room temperature and looks very impressive. Most people don't take the trouble to make homemade quiche because they presume it's a lot of work. So, when you walk in with a quiche it's always nice to see how people are impressed. Don't you think?
I like to use asparagus when they are in season. But they are quite expensive here. So, instead of using them just as an ingredient, I love to use them in a dish where they can show themself off. Dishes like my garlic sesame asparagus in 10 mins, garlic parmesan asparagus.
About this quiche
If you love asparagus, you must make a quiche, or better yet you must make this quiche. Because asparagus is perfect and really works beautifully with the custard filling in a quiche. It also looks very impressive on a festive dinner table for Thanksgiving, Christmas or Easter.
This recipe is simple and easy, but the best part is that it can be made ahead of time. So, you have the oven free or more time to take care of other things. The leek is from the onion family but without the pungent flavor. If you don't like leeks, you can use ½ cup onions instead.
As always, I have used homemade pie crust. And, I have also shown you, step by step, how to make it well. But you can certainly use ready-to-roll store-bought pie crust. Once you roll and line the pie pan, everything else in the recipe remains the same. Simply blind bake, as suggested below, add the filling and bake some more.

Ingredients and substitutes
- Leeks – If you are not used to eating leeks, they usually have a light taste of onion and garlic, but much less pungent with an almost slight sweetness. We usually use only the white and light green parts for the soup. And yet, the dark green parts are edible and can be added to the broth or stockpots. Leeks are delicate, but can also be very dirty and filled with mud between the leaves. It is very important that you clean them well under running water.
- Asparagus – Always look for fresh asparagus with a bright green color. The stalk needs to be tender, not too woody. The bottom woody part, that needs to be trimmed, should usually be no more than 3 inches. That way you get a good long tender stem.
- Garlic – A little goes a long way but adds so much flavor. I like using fresh garlic in my quiche. And yet, roasted works wonderfully too.
- Cheese - I've used a mix of Gruyere and Cheddar. And yet, you can use any other cheese of your choice. Try Emmental, Gouda, or even Camembert.
- Parmesan - Just a tablespoon of Parmesan can add a nice nutty and salty flavor.
- Dairy - Unlike traditional quiches, I have used half milk and half cream. I think it's a perfect balance of rich and creamy rather than overly rich and heavy when combined with the cheese.
- Flour - The flour helps as a thickening agent for the milk products. You can omit the flour if you choose to use all cream instead of milk in the recipe.
Homemade pie crust (Pate Brisee)
You can use a standard pie crust recipe, which I have shared in great detail with you. The pie crust I've used below is the same as traditional pâte brisée, but instead of water, I have used a beaten egg. This results in a tender, buttery, yet crisp and flaky crust.

Step by step instructions
Make the pie crust
- Place flour, salt, and butter in a food processor.
- Pulse for 30 seconds until bread crumb consistency.
- Add water through the feeder.
- Pulse another 30 to 40 seconds until almost combined.
- Invert on a clean workboard.
- Gather it all into a ball without kneading.
- Wrap in cling wrap and chip for at least an hour.
- When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
- Chill the pastry for 15 minutes, and
- Preheat the oven at 190 C/ 380 F.
- Blind bake with baking beans for 15 minutes.
- Remove the baking beans and let the crust cool for a few minutes.
Prepare leeks and asparagus
- Wash the leeks thoroughly, then split in half and cut finely.
- In a sauté pan, sauté leeks in 1 tablespoon oil and ½ teaspoon garlic until soft.
- Season with salt and pepper.
- Clean the asparagus, remove the tough ends, chop into small pieces, save the tips at about 2 inches long.
- Then, saute in 1 tablespoon oil with ½ teaspoon garlic.
- Season with salt and pepper.
- Save 6 to 8 asparagus heads on the side.
- Set aside to cool.
Prepare the custard filling
- Combine eggs, milk, cream, flour, parmesan, and gruyere cheese.
- Season with salt and pepper.
- Set aside.
Assemble
- Preheat the oven at 180 C / 380 F.
- Add the sauteed leeks and asparagus to the custard mixture.
- Pour into the partially baked pie crust.
- Top with cheddar cheese.
- Season with salt, pepper, and parsley
- Evenly place the saved asparagus heads on top (see video). Grate/sprinkle the nutmeg.
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
- Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!

Frequently asked questions
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust same as I have done with the homemade pie crust. Dock it, chill it and blind-bake just as the recipe says above.
Most quiches, including this one, can be made a day or two ahead of time and kept in the refrigerator. Alternatively, you can make the pie crust beforehand, prepare all the veggies as well as custard filling and keep them in the fridge. On the day or morning an hour or two before brunch - assemble the quiche and bake it fresh. It is impressive to bring a freshly baked quiche out of the oven in front of guests.
Yes, as you can see in the ingredients above, I have used milk and cream with a little flour in the custard mixture. The starch acts as a thickening agent, so the quiche cuts into beautiful wedges despite using milk. No one will believe it's not cream because the result is rich, thick and creamy.
For a standard 9-inch quiche a mix of 3 eggs with 1, ¼ cup liquid (milk, cream or sour cream) works perfectly. However, if the pastry crust shrinks you may find that the filling is too much. Just use as much as you need for the quiche. It's best to avoid spilling any under the quiche since it will make the crust soggy.
I usually serve all my quiches warm because I don't like fridge-cold quiche. And yet, oven-hot quiche won't make impressive wedges either. As a guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
You can store any leftover quiche wrapped well in the fridge. You can also heat it in the microwave, and yet the crust tends to get soggy. For the remaining few slices, this is ok. If I have a large piece of quiche leftover, I prefer to heat it in the microwave for a minute, then place it in a hot oven, for 8 to 10 minutes, until the crust gets crisp again.
Frozen quiche can be baked in the oven from frozen for about 45 minutes to an hour at 170 F or 350 F.
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Printable Recipe
Leek and Asparagus Quiche
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Video
Ingredients
Pie Crust - Pate Brisee
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Butter (1 sticks, ½ cup) unsalted, chilled and cubed
- ½ teaspoon Salt
- ¼ cup (4 tablespoon) Water chilled
FOR THE VEGETABLE
- 2 cups (200 g) Leeks 2 medium, chopped
- 2 cups (450 g) Asparagus 1 lb chopped
- 1 teaspoon Garlic minced
- 2 tablespoon Olive oil
FOR THE CUSTARD
- 3 Eggs large
- ½ cup (120 ml) Whole Milk
- ½ cup (120 ml) Cream
- 2 tablespoon All-purpose flour
- 2 tablespoon Parmesan
- 4 tablespoon (60 g) Gruyere cheese
- 4 tablespoon (60 g) Cheddar cheese
- ¼ cup Parsley chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Nutmeg freshly grated
Instructions
PREPARE PIE CRUST
- Place flour, salt, and butter in a food processor.
- Pulse for 30 seconds until bread crumb consistency.
- Add the water through the feeder.
- Pulse another 30 to 40 seconds until almost combined.
- Invert on a clean workboard.
- Gather it all into a ball without kneading.
- Wrap in cling wrap and chip for at least an hour.
- When chilled – roll pastry and cover a 9-inch quiche pan (as shown in the video).
- Chill the pastry for 15 minutes, and
- Preheat the oven at 190 C/ 380 F.
- Blind bake with baking beans for 15 minutes.
- Remove the baking beans and let the crust cool for a few minutes.
PREPARE LEEKS AND ASPARAGUS
- Wash the leeks thoroughly, then split in half and cut finely.
- Saute leeks in 1 tablespoon oil and ½ teaspoon garlic until soft.
- Season with salt and pepper.
- Clean the asparagus, remove the tough ends, chop into small pieces, save the tips at about 2 inches long.
- Then, saute in 1 tablespoon oil with ½ teaspoon garlic.
- Season with salt and pepper.
- Save 6 to 8 asparagus heads on the side.
- Set aside to cool.
PREPARE CUSTARD FILLING
- Combine eggs, milk, cream, flour, parmesan, and gruyere cheese.
- Season with salt and pepper.
- Set aside.
ASSEMBLE
- Preheat the oven at 180 C / 380 F.
- Add the sauteed leeks and asparagus to the custard mixture.
- Pour into the partially baked pie crust.
- Top with cheddar cheese.
- Season with salt, pepper and parsley
- Evenly place the saved asparagus heads on top (see video). Grate/sprinkle the nutmeg
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
- Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Megan Ellam
Love quiche so much and this recipe is a great one. Thanks so much for sharing.
Veena Azmanov
Thank you, Megan.
Adriana
I am so hungry now I love asparagus and pie crust. Yoru recipe for the pie crust looks fantastic and looks thick very nice for a perfect quiche.
Veena Azmanov
Thank you, Adriana.
Dannii
This is one of my favourite quiches for spring time.
Veena Azmanov
Thank you
Jere Cassidy
I just made your leek and potato soup, love it. I have extra leeks just waiting to be used. I love quiche so this is a must-try for me.
Veena Azmanov
Thank you, Jere. So happy you enjoyed my leek and potato soup. I think you will enjoy this soup as well.
Colleen
Leek and Asparagus are a perfect combination for a quiche. I love this recipe, so delicious! Thank you.
Veena Azmanov
Thank you, Colleen. So happy to hear that