Leek Asparagus Quiche

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

• About this quiche
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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.

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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. 

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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

You may also like

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Printable Recipe