Leek Asparagus Quiche
Quiche is a perfect side dish for breakfast, brunch, or a festive meal. This quiche is made with leek and asparagus and 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 quiche crust, but ready-to-roll store-bought works just as well.
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.
Why make 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 1/2 cup of sauteed or caramelized onions instead.
- As always, I have used homemade quiche or 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 are 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 tbsp 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 milk products. You can omit the flour if you choose to use all cream instead of milk in the recipe.
Asparagus leek quiche
Quiche crust
- Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t overmix or pulse too much. - Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out.
Pro tip – if the dough cracks too much, means it’s too cold. Let it be at room temperature for 5 to 7 minutes. - Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. - Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out. - Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Leeks – In a large frying pan over medium heat saute the chopped leeks with 1 tbsp of olive oil and garlic until tender. Season with salt and pepper. Set aside.
Pro tip – To clean leeks wash them thoroughly in a large bowl of water then split them in half and chop them finely. - Asparagus – In the same frying pan over medium heat saute the chopped asparagus in 1 tbsp of olive oil and garlic until tender. Save some asparagus tips to garnish on top of the quiche before baking.
Pro tip – Clean the asparagus by removing the tough ends, peels any tough skin then, chop them into small pieces. Keep some asparagus tips at about 2 inches long for the top.
Assemble
- Reduce the oven temperature to 375°F/190°C/ Gas Mark 5
- Custard base – In a large bowl combine all the custard base ingredients. Season with salt and pepper. Add the sauteed leeks and asparagus to the custard mixture.
Pro tip – Add the veggies just before you are ready to use it. - Fill – Pour the mixture into the partially baked pie crust. Top with cheddar cheese and parsley. Season with salt and pepper.
- Top – Evenly place the saved asparagus heads on top. Sprinkle more cheese.
- Bake – Transfer to the oven and bake for 35 to 45 minutes until the top sets. Let cool for 15 minutes before you unmold from the pan.
Tips for Success
- Some veggies can be eaten raw while most others need to be sauteed or cooked before adding to the quiche.
- 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.
- For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 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.
- Once baked let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about half an hour or more. If necessary tent with foil to prevent the crust from getting too brown.
Can I use store-bought pie crust to make this quiche?
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.
How much custard filling do I need? Is my filling too much?
For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 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.
Should I serve this asparagus quiche hot or cold?
I usually serve all my quiches warm because I don’t like fridge-cold quiches. 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.
Can I reheat this asparagus quiche?
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 left over, 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.
Leek and Asparagus Quiche
Print Pin Rate Share by Email Share on FB Save GrowCalories: 315kcal
Adjust Servings Here: 9 servings
Description
Quiche is a perfect side dish for breakfast, brunch, or a festive meal. This quiche is made with leek and asparagus and 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 quiche crust, but ready-to-roll store-bought works just as well.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Quiche Crust – Pate Brisee
- 1½ cup (190 g) All-purpose flour
- ½ cup (113 g) Butter ( unsalted, chilled, and cubed)
- 1 large Egg yolk
- ½ tsp Salt
- ¼ cup Water (chilled)
Vegetables
- 2 cups (200 g) Leeks (washed and finely chopped )
- 2 cups (250 g) Asparagus (trimmed and finely chopped )
- 1 medium Garlic (minced, divided)
- 2 tbsp Olive oil (divided )
Custard base
- 3 Eggs (large)
- ½ cup (120 ml) Whole Milk
- ½ cup (120 ml) Heavy cream
- 2 tbsp All-purpose flour
- 2 tbsp Parmesan (plus more for top )
- 4 tbsp (60 g) Gruyere cheese
- 4 tbsp (60 g) Cheddar cheese (plus more for top )
- ¼ cup Parsley (chopped)
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- ¼ tsp Nutmeg (freshly grated)
Instructions
Quiche crust
- Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1½ cup All-purpose flour, ½ cup Butter, ½ tsp Salt
- Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.1 large Egg yolk, ¼ cup Water
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip – if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes.
- Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges. Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
- Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Leeks – In a large frying pan over medium heat saute the chopped leeks with 1 tbsp of olive oil and garlic until tender. Season with salt and pepper. Set aside.Pro tip – To clean leeks wash them thoroughly in a large bowl of water then split them in half and chop them finely.2 cups Leeks, 2 tbsp Olive oil
- Asparagus – In the same frying pan over medium heat saute the chopped asparagus in 1 tbsp of olive oil and garlic until tender. Save some asparagus tips to garnish on top of the quiche before baking. Pro tip – Clean the asparagus by removing the tough ends, peels any tough skin then, chop them into small pieces. Keep some asparagus tips at about 2 inches long for the top.2 cups Asparagus, 1 medium Garlic
Assemble
- Reduce the oven temperature to 375°F/190°C/ Gas Mark 5
- Custard base – In a large bowl combine all the custard base ingredients. Season with salt and pepper. Add the sauteed leeks and asparagus to the custard mixture. Pro tip – Add the veggies just before you are ready to use it.3 Eggs, ½ cup Whole Milk, ½ cup Heavy cream, 2 tbsp All-purpose flour, 2 tbsp Parmesan, 4 tbsp Gruyere cheese
- Fill – Pour the mixture into the partially baked pie crust. Top with cheddar cheese and parsley. Season with salt and pepper. Grate the fresh nutmeg.4 tbsp Cheddar cheese, ¼ cup Parsley, ½ tsp Kosher salt, ¼ tsp Black pepper, ¼ tsp Nutmeg
- Top – Evenly place the saved asparagus heads on top. Sprinkle more cheese.
- Bake – Transfer to the oven and bake for 35 to 45 minutes until the top sets. Let cool for 15 minutes before you unmold from the pan.
Recipe Notes & Tips
- Some veggies can be eaten raw while most others need to be sauteed or cooked before adding to the quiche.
- 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.
- For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 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.
- Once baked let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about half an hour or more. If necessary tent with foil to prevent the crust from getting too brown.
Nutrition Information
Calories: 315– kcalCarbohydrates: 20– gProtein: 10– gFat: 22– gSaturated Fat: 13– gCholesterol: 116– mgSodium: 490– mgPotassium: 182– mgFiber: 2– gSugar: 2– gVitamin A: 1132– IUVitamin C: 3– mgCalcium: 178– mgIron: 2– mg
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
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This was a truly delicious recipe. Very tasty filling and nice flaky crust. The only change I would make to this quiche is to bake the pastry shell another 10 to 15 min. after removing the pie weights/beans and then cooling and filling the shell just to ensure a more crispy bottom.
Thank you, Mary, for the lovely feedback. Yes, if you bake it without the pie weight it does become more crisp. But, be careful once the pie is fully baked the crust can become too hard too. Thanks