Asparagus Leek Quiche with Smoked Gouda

two plates with asparagus quiche, tomatoes, and silver forks

Asparagus Leek Quiche with Smoked Gouda

This Easy Asparagus 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

Diet Vegetarian

Keyword Asparagus Quiche, Vegetable Quiche

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Calories 409kcal

Author Katie Trant

Ingredients

For the Spelt Pie Pastry

¾ cup whole grain spelt flour
¾ cup all purpose flour
½ teaspoon fine grain sea salt
½ 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
½ cup heavy cream
1 cup whole milk
4 ounces smoked gouda grated
salt and pepper

US Customary - Metric

Instructions

To make the pastry

In the bowl of a food processor combine the flours, salt, and butter.
¾ cup whole grain spelt flour, ¾ cup all purpose flour, ½ teaspoon fine grain sea salt, ½ cup cold unsalted butter, cubed
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.
3-4 Tablespoons ice water
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 ¼ 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.
1 Tablespoon extra virgin olive oil
Add the leeks, and sauté for about 5 minutes, until they have just begin to soften.
1 medium leek
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.
8 ounces asparagus
Season the vegetables with salt and pepper, and set aside to cool slightly.
salt and pepper
In a large bowl whisk the eggs together with the heavy cream and milk.
8 large eggs, ½ cup heavy cream, 1 cup whole milk
Add ¾ of the cheese to the eggs, reserving some to scatter over the top.
4 ounces smoked gouda
Season the eggs with salt and pepper.
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.

Notes

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.

Nutrition