Asparagus and Leek Quiche

4.72 from 14 votes

I love asparagus and this Asparagus and Leek Quiche is the perfect dish to celebrate asparagus season. Sauteed vegetables are surrounded by a creamy custard. The combination is absolutely delicious.

Prep Time30

Cook Time1 25

Chilling Time1 20

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 425kcal

Author: Cheryl Norris

Equipment

9-inch Pie Pan

Ingredients

Pie Dough

1-1/3 cups + 4 teaspoons (177 grams) unbleached all-purpose flour plus more flour for dusting your work surface
1 teaspoons (4 grams) granulated sugar
1/2 teaspoon kosher salt
10 tablespoons (142 grams) unsalted butter cold and cubed
1/4 cup (60 ml) ice-cold water or more if required

Quiche Filling

8 ounces (227 grams) asparagus trimmed and cut into 1-inch pieces
2 cups (169 grams) sliced leeks cleaned and sliced thin
2 tablespoons vegetable oil
2 tablespoons (28 grams) unsalted butter
1 teaspoon kosher salt
2 garlic cloves minced
1 small shallot chopped fine
Lemon zest from one lemon
1/2 cup shredded gruyere
1/2 cup shredded parmesan
4 large (200 grams) eggs
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) heavy cream

Instructions

Pie Dough

Put the flour, sugar, and salt in a bowl and whisk to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a combination of lima beans and small peas.
Add 4 tablespoons (1/4 cup) of the ice water and use a rubber spatula to toss the water and dry ingredients together. Add the remaining water and gently mix it in. The dough will feel and look wet but that is okay.
Dump the dough onto a lightly floured surface and press the dough together. Use your fingers to press it out to a 6x8-inch rectangle with the short end facing you. Fold the top third towards the center and then fold the bottom third over the top half.
Rotate the dough 90 degrees (a quarter turn) so the short edge is facing you. The edges won’t be smooth or completely even which is okay. If the dough is sticking to the work surface, add more flour.
Again, with your fingers press the dough out to a 6x8-inch rectangle. Fold the top third towards the center and then fold the bottom third over the top half. Repeat this step one more time.
Shape the dough into a round disk, 1-inch thick and wrap the dough in plastic wrap. Chill for at least 45 minutes. The dough can be refrigerated for up to 2 days.
Remove the dough from the refrigerator and roll it out to a 13-inch circle. Fold the dough into quarters and place it in a 9-inch pie plate. Unfold the dough, so the dough is overhanging the edges. Trim the edges with a sharp knife or kitchen shears so there is about 3/4-inch overhang. Fold the dough under so that the edge is even with the edges of the pie plate. Use a fork to crimp the edges.
Prick the bottom and sides of the pie dough all over with a fork. This step will help prevent the dough from puffing up during baking. Refrigerate the pie shell for 1 hour or freeze for 30 minutes.

Blind Baking the Pie Dough

Preheat the oven to 375°F. Place a half baking sheet in the oven.
Remove the pie crust from the refrigerator and press a large piece of foil onto the pie dough so the bottom and edges are covered. Fill the pie plate with pie weights or dried beans so the sides of the dough are completely covered.
Place it in the oven and bake for 25-30 minutes. The edges of the pie crust should have a little bit of browning on the edges but still be mostly pale. The bottom of the pie crust will look a little wet.
Remove it from the oven and remove the pie weights and the foil. Return the crust to the oven and bake for another 5-7 minutes. The bottom should look dry. Remove it from the oven.

Make the Quiche Filling

Add 1 tablespoon of vegetable oil and 1 tablespoon of butter to a nonstick skillet and heat over medium high heat until oil just begins to shimmer. Add the chopped shallot, immediately reduce the heat to medium low and cook for 2 minutes, stirring the shallots as they cook.
Add the sliced leeks and cook for 4 minutes until the leeks turn soft, stirring occasionally. Season with salt and pepper as they are cooking. Add the minced garlic and cook for 1 minute.
Add the second tablespoon of oil to the pan and allow it to heat for about 30 seconds. Add the asparagus and cook for about 5 minutes until the asparagus just begins to turn tender. The outer layer will be tender when you bite into it, but will still have a little snap to it. Remove the pan from the heat and zest one small lemon directly into the filling and stir. Taste the filling and season with additional salt and pepper.
Scrape the filling into a pie plate or onto a quarter sheet pan and allow it cool for about 30 minutes.

Bake the Quiche

The oven should be at 375°F.
In a medium bowl whisk the eggs. Add the whole milk and heavy cream and whisk to combine.
Spread the asparagus leek mixture over the bottom of the pre-baked pie crust. Sprinkle the gruyere and parmesan cheeses over the vegetables. Pour the egg and milk mixture over the cheese and vegetables. Cover the edges of the pie crust with a strip of foil to prevent excessive browning while the quiche bakes.
Bake the quiche for 30-35 minutes until it is puffed and slightly browned on top. Remove it from the oven and serve warm or at room temperature.
Once the quiche has cooled to room temperature store it in the refrigerator if not eating all it in one meal. The quiche can be stored in the refrigerator for 3-4 days.

Notes

Blind Baking. This recipe has been updated to parbake the crust instead of fulling baking it before adding the filling. Make sure the pie weights completely cover the sides of the dough, not just the bottom. Unsupported sides will slump during baking. While most recipes use parchment paper, I prefer foil because it's easier to shape against the pie dough.

Custard Filling and Assembly. Pour the custard slowly over the filling so it distributes evenly without floating the vegetables off the bottom.

Nutrition