Leek and 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.
Servings 9 servings
Calories 315kcal
Ingredients
Pie Crust - Pate Brisee
- 1 ½ cup All-purpose flour
- 4 oz Butter (1 sticks, ½ cup) unsalted, chilled and cubed
- ½ tsp Salt
- ¼ cup Water chilled
FOR THE VEGETABLE
- 2 cups Leeks 2 medium, chopped
- 2 cups Asparagus 1 lb chopped
- 1 tsp Garlic minced
- 2 tbsp Olive oil
FOR THE CUSTARD
- 3 Eggs large
- ½ cup Whole Milk
- ½ cup Cream
- 2 tbsp All-purpose flour
- 2 tbsp Parmesan
- 4 tbsp Gruyere cheese
- 4 tbsp Cheddar cheese
- ¼ cup Parsley chopped
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ tsp 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 tbsp oil and ½ tsp 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 tbsp oil with ½ tsp 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!
Video
Nutrition
Calories: 315kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 490mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1132IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg