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two plates with asparagus quiche, tomatoes, and silver forks

Smoky Asparagus Quiche {Vegetable Quiche Recipe}

Smoky Asparagus Quiche! This vegetable quiche recipe is made with softened leeks, smoked gouda, and a wholegrain spelt crust. Perfect for a springtime brunch, and leftovers are great for packed lunches.
Course Breakfast
Cuisine American
Keyword Vegetable Quiche
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 409kcal


For the Spelt Pie Pastry

  • 3/4 cup whole grain spelt flour
  • 3/4 cup all purpose flour
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup cold unsalted butter, cubed 1 stick / 113 grams
  • 3-4 Tablespoons ice water

For the Smoky Asparagus Quiche

  • 1 Tablespoon extra virgin olive oil
  • 1 medium leek cleaned and thinly sliced
  • 8 ounces asparagus trimmed and cut into bite-sized pieces
  • salt and pepper
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 4 ounces smoked gouda grated
  • salt and pepper


To make the pastry

  • In the bowl of a food processor combine the flours, salt, and butter.
  • Pulse a few times until the butter is roughly the size of peas.
  • With the food processor running, add the ice water 1 tablespoon at a time until the pastry begins to come together. It should still be a bit crumbly, but when you squeeze it in your hand it should hold together. 
  • Turn the pastry out onto a lightly floured surface and use your hands to form it into a smooth disc. Wrap with plastic wrap, and place in the fridge to chill for at least 30 minutes. You can also make this a day or two ahead and keep the dough refrigerated, or it can be frozen for up to 3 months. 
  • When you're ready, preheat the oven to 400°F / 200°C.
  • Roll out the pastry to about 1/4 inch thick (I err on the side of a bit thinner) and gentry lift into a 10-inch tart pan. Press the pastry into the pan, trim the edges, and prick the bottom with a fork. 
  • Line the bottom of the tart pan with parchment paper and fill it with rice or dried beans or pie weights if you have those. 
  • Place it into the preheated oven, and bake for 15 minutes.
  • Remove the tart shell from the oven, remove the parchment and weights, and return to bake for another 10 minutes until lightly golden. 
  • Remove the tart pastry from the oven and let it cool while you prepare the quiche ingredients.

To make the Quiche

  • Reduce the oven temperature to 350°F / 180°C.  Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. 
  • Add the leeks, and sauté for about 5 minutes, until they have just begin to soften. 
  • Add the asparagus, and sauté about 5 minutes more. The asparagus should be bright green and still crisp. It will continue to cook in the quiche, so we don't want to over cook it here. 
  • Season the vegetables with salt and pepper, and set aside to cool slightly.
  • In a large bowl whisk the eggs together with the heavy cream and milk. 
  • Add 3/4 of the cheese to the eggs, reserving some to scatter over the top.
  • Season the eggs with salt and pepper. 
  • Add the asparagus and leeks to the cooled tart crust and spread into an even layer. 
  • Pour the egg mixture over top of the asparagus. Sprinkle the remaining cheese on top.
  • Carefully place the quiche into the oven and bake for 30 - 35 minutes until puffed and golden and set in the middle. It should have only a little bit of jiggle left. 
  • Remove from the oven and let cool for 10 minutes before serving. 


  • Nutrition values are an estimate only
  • Pastry freezes really well, so make a double batch and you'll have another pie crust for a rainy day!
  • Quiche is great served warm, cold, or at room temperature. 


Calories: 409kcal | Carbohydrates: 22g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 256mg | Sodium: 356mg | Potassium: 227mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1372IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 3mg