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Asparagus and Leek Quiche

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Asparagus and Leek Quiche combines tender spring vegetables, nutty Gruyère, and a silky egg custard inside a crisp, buttery pastry crust. Serve it warm or at room temperature for breakfast, brunch, lunch, or a light dinner.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt, for the crust
  • 1/2 cup cold unsalted butter, cut into cubes
  • 3–5 tablespoons ice water
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek
  • 1 bunch asparagus, about 1 pound
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, for the filling
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of ground nutmeg, optional

Instructions

  1. Combine the flour and 1/2 teaspoon kosher salt in a large bowl. Add the cold cubed butter and work it into the flour with a pastry cutter or fingertips until pea-sized pieces of butter remain.
  2. Add the ice water 1 tablespoon at a time, mixing gently just until the dough holds together. Shape into a disk without kneading, wrap, and refrigerate for at least 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll the chilled dough into a circle large enough for a 9-inch pie or tart pan. Press it gently into the pan and trim the excess pastry.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
  5. Trim the root and dark green portion from the leek. Thinly slice the white and pale green portions, rinse thoroughly to remove grit, then drain and dry.
  6. Remove the woody ends from the asparagus and cut the stalks into approximately 1-inch pieces. Reserve a few asparagus tips for decorating the top if desired.
  7. Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the leek and cook for 4–5 minutes until softened. Add the asparagus and cook for another 3–4 minutes until partially tender. Remove from the heat and cool slightly.
  8. Whisk the eggs, heavy cream, and whole milk together in a large bowl. Add 1/2 teaspoon kosher salt, black pepper, thyme, and optional nutmeg, then whisk until evenly combined.
  9. Sprinkle half of the Gruyère over the bottom of the partially baked crust. Distribute the cooked asparagus and leeks evenly over the cheese, then add the remaining Gruyère and Parmesan.
  10. Slowly pour the egg mixture over the vegetables and cheese. Arrange the reserved asparagus tips over the top.
  11. Bake at 375°F (190°C) for 35–45 minutes, until the edges are set and the center has only a slight wobble when the pan is gently moved.
  12. Remove from the oven and let the quiche rest for at least 15 minutes before slicing and serving.

Notes

  • Partially cooking the asparagus and leeks before assembling the quiche develops their flavor and reduces excess moisture.
  • Blind-baking the crust helps prevent the liquid custard from creating a soggy bottom.
  • Use only the white and pale green portions of the leek and wash them thoroughly because soil can collect between the layers.
  • For a goat cheese variation, replace the Gruyère with crumbled goat cheese.
  • For a bacon variation, add 4–6 slices cooked and crumbled bacon and reduce the added salt slightly.
  • For an asparagus and spinach version, add fresh spinach to the skillet and cook until wilted and excess moisture has evaporated.
  • For a crustless version, grease a pie dish and bake the vegetables, cheese, and custard without pastry.
  • Refrigerate leftover quiche within 2 hours and store tightly covered for up to 3–4 days.
  • Reheat individual slices in a 325°F (165°C) oven for 10–15 minutes, or until warmed through.
  • Cooled individual slices can be wrapped securely and frozen. Thaw in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/asparagus-and-leek-quiche/