Asparagus and Leek Quiche
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.
- 2 1/2 cups (380 grams) all-purpose flour
- 2 tablespoons (25 grams) white granulated sugar
- 1 teaspoon kosher salt
- 20 tablespoons (284 grams) cold unsalted butter cubed
- 1/2 cup ice-cold water or more if required
- 1 teaspoon lemon juice
- 8 ounces asparagus trimmed and cut into 1-inch pieces
- 2 cups sliced leeks cleaned and sliced thin
- 2 tablespoons vegetable oil
- 2 tablespoons 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
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas.
Pour the mixture into a large bowl. Add 1/4 cup of ice water and use a rubber spatula to toss together. Add the remaining water and mix into the dough until it starts to come together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
Divide the dough into 2 equal parts and shape each piece into disk 1-inch thick. Wrap each disk in plastic wrap and chill for at least 45 minutes. I use one disk for this recipe and freeze the other for another dish.
Blind Baking the Pie Dough
Preheat the oven to 375 degrees F.
Remove the dough from the refrigerator and roll it out to a 13-inch circle. Fold the dough into quarters and place it into 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 even out the dough. Fold the dough under so that the edge is even with the edges of the pie plate.
Prick the bottom of the pie dough with a fork. This step will help prevent the dough from puffing up during baking. 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 35 minutes. Remove it from the oven remove the pie weights and the foil. Return it to the oven and bake for another 10 minutes until the bottle is slightly browned. Remove it from the oven and prepare the quiche filling.
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
Preheat the oven to 375 degrees F
In a medium bowl whisk the three 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.
You can replace the whole milk and heavy cream with 1 cup of half-n-half.
The quiche filling can be made the day before and refrigerated until you're ready to make the quiche
Calories: 425kcal | Carbohydrates: 23g | Protein: 11g | Fat: 33g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 749mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 5mg | Calcium: 220mg | Iron: 2mg