Asparagus Quiche Recipe (With Video)

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

6

Bursting with spring produce, this leek and asparagus quiche recipe is the perfect way to welcome in the new season. Nutty Gruyère cheese and half-and-half contribute just the right amount of richness while a touch of nutmeg adds a subtle but welcome warmth. You can use a store-bought or homemade pie crust when making this recipe. Either way, there’s no need to par-bake it—just layer on the cheese and vegetables, then pour the egg mixture over top. From there, it’s an easy one-hour bake in the oven before this tender, creamy dish is ready for the table. Whether you enjoy it at brunch, make it for Easter, or simply whip it up for a light yet satisfying dinner, we have a feeling this easy quiche will make it into your springtime rotation.

Asparagus Leek Gruyere Quiche — Credit:
Jake Sternquist

Buying and Prepping Asparagus and Leeks

Asparagus: When buying asparagus, pay close attention to the tips: They should be tightly closed, compact, and not look dry or limp. To prep them, rinse them well, trim off the tough ends, and slice them thinly on the diagonal, which will add visual interest to the finished quiche.

Leeks: You’ll need either one large leek or two small ones for this recipe. Choose leeks that feel firm and heavy for their size, with tightly wrapped leaves. To prep them, trim off the root ends and dark green tops. Halve them lengthwise, slice them thinly, and swish them around very well in a bowl of cold water to remove any dirt that may be lodged between their layers. Lift them out of the water and drain well before using.

Don't toss those leek tops! Stash them in your freezer and save them for a future stock or broth.

How to Fit and Crimp a Quiche Crust

Whether you’re buying a rolled pie crust or making it yourself, you’ll want to crimp the edge before adding the remaining quiche components. Here’s how to get it done easily, using the classic v-shaped crimp:

Roll out your crust about 3 inches larger than your pie dish. Gently transfer the crust to your dish, then use one hand to lift up the edge while gently pressing the dough into the bottom of the dish with the other; work your way around the dish repeating this motion. Trim the edge using kitchen shears or a paring knife, leaving about 1 inch of excess dough behind.
Place the thumb and pointer finger of your non-dominant hand on the outside of the rim of the crust and the pointer finger of your dominant hand on the inner edge. Press your hands toward each other to meet in the middle, then continue repeating the motion all the way around the crust.

How to Make Asparagus Quiche Ahead

Quiche is a great dish to make ahead of time and can be either refrigerated or frozen until you're ready to serve. Let quiche cool completely after baking, then follow these steps for storing and reheating:

Refrigerating: Cover with foil and store for up to three days. To reheat, place quiche in a 350-degree Fahrenheit oven until hot throughout, 15 to 25 minutes.

Freezing: Cover with a double layer of plastic, followed by a layer of foil, and store for up to three months. Let quiche thaw in the fridge overnight, then remove plastic, re-cover with foil, and reheat in a 350 degree Fahrenheit oven until hot throughout, 15 to 25 minutes.

Directions

Preheat oven; cook leek and asparagus:

Preheat oven to 350°F, 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.

Credit:
Jake Sternquist
Mix egg and half-and-half:

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg.

Credit:
Jake Sternquist
Add filling to pie crust:

Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.

Credit:
Jake Sternquist

Credit:
Jake Sternquist

To make sure the vegetables are distributed evenly, spread them around the crust before pouring in the egg mixture.
Bake and cool:

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Credit:
Jake Sternquist

How to Store Leftover Quiche

Leftover quiche can be refrigerated for up to four days or frozen for up to three months. If freezing, let quiche thaw in refrigerator overnight before reheating. Reheat quiche in a 350-degree oven until hot throughout, 15 to 25 minutes. While you can reheat individual slices of quiche in the microwave (it'll take 30 seconds to 1 minute per piece), the crust will become very soft so we do not recommend it.

What to Serve With Asparagus Quiche

Breakfast or brunch: Consider rounding out the meal with fresh fruit and a side of crispy bacon (we've got several tips for cooking the strips perfectly every time).

Lunch or dinner: Try pairing it with a light salad, like our green salad with pickled-shallot vinaigrette or this sweet-tangy strawberry spinach salad.