Springtime Asparagus and Leek Quiche.

My springtime asparagus and leek quiche is a crowd-pleaser for any springtime get-together. It uses fresh asparagus and leeks and pairs perfectly with an all-butter pie crust. A must for your Sunday brunch table.

Springtime Asparagus and Leek Quiche in pie dish

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aspragus-and-leek-quiche-unbaked in pie crust

For this recipe you’ll need

  • pie dish

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

  • 1 bunch asparagus
  • 1 leek
  • 2 tbsp butter
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 tsp sea salt
  • 6 oz white cheddar, shredded
  • 2 oz parmesan cheese, grated
  • pepper to taste
  • unbaked all butter pie crust

Here’s How To Make My Springtime Asparagus and Leek Quiche

easter-brunch-ideas quiche in pie dish

Step by Step Instructions

  1. Preheat oven to 350 F.Snap the asparagus end off and cut the asparagus into 2 inch pieces. Cut the bottom and the green top off the leek. Thinly slice rounds. Wash the leeks to remove all the dirt and sand.
  2. In a skillet over medium heat, melt the butter. Once melted, add in the asparagus and leeks and saute for 5 minutes just until tender. Remove from the heat and let cool.
  3. In a large bowl, whisk together the eggs, heavy cream, salt pepper to taste, and both cheeses. Whisk together until fully combined.
  4. Line a pie disk with an unbaked all butter pie crust. Pour the quiche filling into the pie crust.
  5. Bake until lightly golden brown, 40-45 minutes. After the first 15 minutes, loosely cover it with foil or unbleached parchment paper, to prevent the top from browning too quickly.
  6. Remove the quiche from the oven and let cool for 5-10 minutes before slicing and serving
  7. Store in the fridge for up to 3 days.
aspragus-and-leeks-in-piw-crust

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Springtime Asparagus and Leek Quiche in pie dish
5 from 1 vote

Springtime Asparagus and Leek Quiche

Print Recipe
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Equipment

  • pie dish

Ingredients

  • 1 bunch asparagus
  • 1 leek
  • 2 tbsp butter
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 tsp sea salt
  • 6 oz white cheddar, shredded
  • 2 oz parmesan cheese, grated
  • pepper to taste
  • 1 unbaked all butter pie crust

Instructions

  • Preheat oven to 350 F.
    Snap the asparagus end off and cut the asparagus into 2 inch pieces. Cut the bottom and the green top off the leek. Thinly slice rounds. Wash the leeks to remove all the dirt and sand.
  • In a skillet over medium heat, melt the butter. Once melted, add in the asparagus and leeks and saute for 5 minutes just until tender. Remove from the heat and let cool.
  • In a large bowl, whisk together the eggs, heavy cream, salt pepper to taste, and both cheeses. Whisk together until fully combined.
  • Line a pie disk with an unbaked all butter pie crust. Pour the quiche filling into the pie crust.
  • Bake until lightly golden brown, 40-45 minutes. After the first 15 minutes, loosely cover it with foil or unbleached parchment paper, to prevent the top from browning too quickly.
  • Remove the quiche from the oven and let cool for 5-10 minutes before slicing and serving
  • Store in the fridge for up to 3 days.
Course: Breakfast
Servings: 6 slices
Author: Healthy Elizabeth

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One Comment

  1. 5 stars
    First time eating quiche. This turned out great. Made with the butter pie crust. Will definitely make it again. Thank you!

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