Leek and Asparagus Quiche
Calories: 16
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.
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.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.1 large Egg yolk, ¼ cup Water
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape them 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.
- Roll - Once firm enough, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
- 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.
- Trim - Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- Chill - Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- 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).
- 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.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.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 sautéed leeks and asparagus to the custard mixture.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.
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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