Best 2 Asparagus Leek Quiche Recipes

Are you looking for a delectable and savory dish to impress your family and friends? Look no further than our Asparagus Leek Quiche. This classic French dish combines the vibrant flavors of asparagus and leeks with a creamy, rich custard filling, all encased in a flaky, golden-brown crust. Each bite offers a delightful burst of flavors and textures that will leave you craving for more.

In this article, we'll provide you with two irresistible Asparagus Leek Quiche recipes. Our first recipe features a traditional quiche crust made from scratch, while the second one offers a simplified version using a pre-made crust. Both recipes are easy to follow and guarantee a delicious homemade quiche that will be the star of your next brunch, lunch, or dinner party.

So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will tantalize your taste buds. Let's dive into the world of quiches and create a memorable dish that everyone will love.

Here are our top 2 tried and tested recipes!

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ASPARAGUS & LEEK QUICHE

Asparagus & Leek Quiche image

I saw this on the today show and adapted it a bit to my taste. original recipe asked for 1 cup of shredded gruyere cheese but i left that out b/c i don't care for it. i also just used a refrigerated pie crust and it all come out wonderful!

Provided by HoldenCooks81

Categories Breakfast

Time 1h20m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon extra virgin olive oil
1 leek
1 lb asparagus
4 large eggs
1 3/4 cups half-and-half
1 pie crust

Steps:

Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving.
To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.

Tips:

Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your quiche will be. Look for fresh asparagus and leeks that are firm and bright green. Use high-quality cheese, and fresh eggs.
Don't overcook the vegetables: The asparagus and leeks should be tender but still have a little bit of a bite to them. Overcooked vegetables will make your quiche mushy.
Use a good quality pie crust: A homemade pie crust is always best, but a store-bought pie crust will also work. Make sure the pie crust is well-chilled before you use it.
Don't overfill the pie crust: The quiche will puff up as it bakes, so don't fill the pie crust too full. Leave about 1 inch of space at the top.
Bake the quiche until the center is set: The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean. The quiche should be slightly jiggly in the center.
Let the quiche cool before serving: The quiche needs to cool for at least 15 minutes before serving. This will help the quiche set and make it easier to slice.

Conclusion:

Asparagus leek quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great make-ahead meal, as it can be stored in the refrigerator for up to 3 days. With its flaky crust, creamy filling, and abundance of fresh vegetables, this quiche is sure to be a hit with everyone who tries it.