Creamy Asparagus and Leek Quiche
This delightful Creamy Asparagus and Leek Quiche is a springtime favorite that brings together the fresh flavors of seasonal asparagus and the subtle sweetness of leeks. Adapted from a popular recipe featured on the Today Show, this quiche is perfect for brunch or a light dinner. The omission of cheese allows the natural flavors of the vegetables to shine through, while the creamy custard base provides a satisfying texture. Simple and quick to prepare with a refrigerated pie crust, it's a dish that will impress your family and friends and become a staple at your gatherings.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
Extra Virgin Olive Oil
1 tablespoon (For sautéing)
Leek
1 (Trimmed and thinly sliced (white and light green part only))
Asparagus
1 lb (Woody ends trimmed and cut into small pieces on the diagonal)
Large Eggs
4 (Beaten)
Half-and-Half
1 3/4 cups (Used in the custard mix)
Pie Crust
1 (Store-bought, refrigerated)
Salt
1/2 teaspoon (For seasoning)
Black Pepper
1/4 teaspoon (For seasoning)
Instructions
1
Preheat the oven to 350°F (175°C) and position the rack in the lowest position.
2
Prepare the asparagus by cutting off the woody ends and slicing the remaining stalks into small, diagonal pieces.
3
Trim the leek, slice it in half lengthwise, and then thinly slice the white and light green parts.
4
In a large skillet, heat the olive oil over medium heat. Add the sliced leek and asparagus, then season with salt and pepper. Sauté for 6-8 minutes until the asparagus is tender but still crisp, stirring occasionally. Remove from heat and allow to cool.
5
In a large bowl, whisk together the beaten eggs, half-and-half, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined.
6
Place the refrigerated pie crust on a rimmed baking sheet to catch any drips. Evenly distribute the cooled asparagus and leek mixture over the pie crust.
7
Carefully pour the egg mixture over the vegetable layer, ensuring it's evenly coated.
8
Bake in the preheated oven for 50-60 minutes, or until the center is just set. Rotate the baking sheet halfway through to ensure even cooking.
9
Remove from the oven and let the quiche stand for 15 minutes before slicing and serving.
10
To store leftovers, let the quiche cool completely, then refrigerate in an airtight container for up to one day. Reheat in the oven at 350°F (175°C) for about 30 minutes or until warmed through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Creamy Asparagus and Leek Quiche?
It is a springtime dish featuring fresh asparagus and sweet leeks in a creamy custard base.
What are the main vegetables in this recipe?
The primary vegetables are fresh seasonal asparagus and leeks.
Does this quiche contain cheese?
No, this recipe omits cheese to emphasize the natural flavors of the fresh vegetables.
What temperature should the oven be set to?
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Where is the best place to put the oven rack?
Position the oven rack in the lowest position for the best results.
How should I prep the asparagus?
Trim the woody ends and slice the remaining stalks into small diagonal pieces.
Which part of the leek is used?
Use the white and light green parts only, after trimming and slicing thinly.
How long do the leeks and asparagus need to sauté?
Sauté the vegetables in a skillet for 6 to 8 minutes until tender-crisp.
What oil should be used for cooking the vegetables?
Use one tablespoon of Extra Virgin Olive Oil for sautéing.
What is in the custard mixture?
The custard consists of four beaten eggs, half-and-half, salt, and black pepper.
How many large eggs does the recipe require?
The recipe calls for four large eggs.
What kind of pie crust is used?
This recipe uses one store-bought refrigerated pie crust.
How long does the quiche bake in the oven?
It should bake for 50 to 60 minutes.
How do I know when the quiche is cooked through?
The quiche is ready when the center is just set.
Should I rotate the pan while baking?
Yes, rotate the baking sheet halfway through the baking time to ensure even cooking.
How long should the quiche rest after baking?
Let the quiche stand for 15 minutes before you slice and serve it.
Can I keep leftovers?
Yes, cool the quiche completely and store it in an airtight container in the fridge for one day.
How do I reheat the quiche the next day?
Reheat it in the oven at 350 degrees Fahrenheit for approximately 30 minutes.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
What meals is this quiche recommended for?
It is perfect for brunch, breakfast, or a light dinner.
What is the serving count for this recipe?
The recipe yields approximately 6 servings.
Why does the recipe omit cheese?
Cheese is omitted so that the subtle sweetness of the leeks and the fresh asparagus flavors can shine.
What is the purpose of the rimmed baking sheet?
Placing the pie crust on a rimmed baking sheet helps catch any drips and makes it easier to handle.
When do I add salt and pepper to the vegetables?
Season the leek and asparagus with salt and pepper while they are sautéing in the skillet.
How do I clean and slice the leeks?
Trim the leek, slice it in half lengthwise, and then thinly slice the sections.
What are the measurements for the custard seasonings?
Use half a teaspoon of salt and one-quarter teaspoon of pepper in the egg mixture.
Is this a complicated dish to prepare?
No, it is a simple and quick recipe using a pre-made crust and easy sautéing steps.
What inspired this recipe?
This dish was adapted from a popular recipe featured on the Today Show.
What should the texture of the vegetables be after sautéing?
The asparagus should be tender but still retain a slight crispness.
Should the vegetables cool before being added to the crust?
Yes, remove them from the heat and allow them to cool before placing them in the pie crust.