Asparagus Quiche with Mushrooms, Leeks & Gruyère
Inside: A simple cook’s technique for keeping asparagus bright green and perfectly tender in this spring quiche.
When spring rolls around, this asparagus quiche recipe is one of the first things I make. It’s a classic quiche recipe made seasonal with stalks of asparagus, earthy mushrooms, sweet leeks, and nutty Gruyère cheese baked into a silky egg custard filling. Use your favorite store-bought crust or make your own for an elegant brunch dish or a relaxed family dinner.
What is asparagus quiche?
Asparagus quiche is a savory egg custard baked in a flaky pastry crust with seasonal asparagus and cheese. Quiche is always a fan favorite because it morphs effortlessly from breakfast to brunch to dinner in a deliciously satisfying way.
This asparagus mushroom quiche strikes a delicious balance of flavors and textures. The mushrooms add a meaty quality, despite being a vegetarian recipe; leeks are softly sweet, and the Gruyère melts into the custard for a rich, creamy bite.
Quiche is also one of my favorite ways to turn seasonal vegetables into a spectacular brunch spread, along with a tropical fruit salad, cinnamon raisin rolls, or raspberry muffins and festive beverages like Grapefruit Mimosas or this Elderflower Prosecco Cocktail.
I pick up the veggies from our Saturday farmers market and whip up this easy asparagus quiche for my family and guests to devour for Sunday brunch.
If you enjoy this asparagus quiche, you might also like some of my other quiche recipes, including Quiche Florentine (Spinach quiche), Rustic Crab Quiche or this Crustless Vegetable Quiche.
Why this recipe works:
- Save time with a store-bought crust–A good quality prepared pie crust keeps this recipe easy enough for a weekday meal.
- Blanching the asparagus keeps it vibrant–A quick blanch and shock in ice water preserves the asparagus’ bright green color and ensures it’s perfectly tender when baked into the custard.
- Sautéing the mushrooms prevents a watery quiche–Mushrooms are mostly water, so cooking them until their moisture evaporates concentrates their earthy flavor and prevents a watery or loose filling.
- Sautéed leeks add gentle sweetness–Cooking the leeks first softens their texture and mellows their flavor so they blend seamlessly into the filling instead of tasting sharp or oniony.
- Gruyère melts smoothly and adds richness–This classic cheese melts beautifully and brings a subtle nutty flavor that complements the asparagus and mushrooms. If you have extra, save a handful to sprinkle on top before baking.
Ingredients:
- Pie Pastry–I use Pillsbury crusts when I’m in a rush, but if you’ve got extra time, this cream cheese pastry makes for an extra-tender, flaky crust.
- Fresh Asparagus–choose firm, bright green (or purplish) spears with tightly closed, compact tips. Avoid stalks that are wrinkled or too pliable, an indication that they’re past their prime.
- Butter–for sauteing the vegetables, or substitute olive oil for butter when cooking the veg.
- Mushrooms–Use one variety or a combination such as oyster, shitake or baby bella mushrooms; you can also use button mushrooms.
- Leeks–choose leeks with firm, straight white bottoms and bright green tops.
- Eggs–Large eggs are standard for most recipes and what I call for here, but if you only have extra-large eggs, use one less than the recipe calls for. (Extra-large has more volume than large.
- Half-and-Half–forms a custard that will set with the eggs.
- Whole Milk–whole milk has enough fat to work with half-and-half and eggs to set into a silky egg custard.
- Kosher Salt–for seasoning; I recommend Diamond Crystal, which is less salty by volume than Morton’s. If you have Morton’s, reduce the amount called for by about ⅓.
- Black Pepper–Freshly ground will yield the most potent flavor.
- Nutmeg–It might seem counterintuitive, but nutmeg is frequently used in savory dishes to add a bit of warmth. It also pairs well with the quiche custard and cheese.
- Gruyere Cheese–this variety melts beautifully and pairs very well with the asparagus, mushrooms and leeks in the quiche.
Step-by-step instructions:
- Arrange the pastry dough in a pie pan and gently press the sides and bottom into the dish to ensure they adhere (this will help prevent the crust from sliding down as you par-bake it). Prick the bottom of the pastry with a fork to release steam, then line the pastry with parchment paper and pie weights (or one pound of dried beans). Bake at 450°F for 8-9 minutes or until the crust is set, but not cooked through. Remove from the oven and let it rest.
2. Trim the tough, woody stems from the asparagus ends and discard. Trim the frilly tips of the asparagus and reserve for garnish. Cut the remaining stems into ½” pieces crosswise. Blanch the asparagus (tips and pieces) in a pot of boiling water for 2 minutes; taste one piece to ensure it’s tender. If it needs more time, add another 30 seconds to one minute of cooking time.
3. Shock the asparagus by transferring the tips and stem pieces to a bowl of ice water (this immediately stops the cooking, sets the color and keeps the asparagus tender without becoming mushy). Set aside.
4. Trim the root and dark green portions of the leeks and slice them in half vertically. Cut the leeks into half-inch pieces crosswise. Transfer the leeks to a bowl of water and swish them with your fingers to dislodge any sand and grit caught between the layers (trust me, it’s there). Dry the leeks in a salad spinner and set aside.
5. Melt a pat of butter in a skillet over medium heat and add the leeks. Sweat the vegetables until they are softened and fragrant, but not browned. Transfer the leeks to a separate bowl.
6. In the same skillet, add the remaining butter and heat over medium-high heat. Add the mushrooms and sprinkle with kosher salt to help draw out the moisture. Cook, stirring occasionally until the fungi are browned, softened and have released their liquid.
7. In a medium bowl, combine the eggs, salt, pepper and nutmeg. Whisk to combine.
8. Add the half-and-half and milk. Whisk the dairy into the egg mixture until blended.
9. Add the asparagus bits (reserve the tips for garnish) and grated cheese. Stir to combine.
10. Fill the par-baked crust with the egg custard and garnish with the frilly asparagus tips. Transfer the quiche to a preheated 350°F oven and gently lay a piece of foil (large enough to cover the quiche and edges of the crust) over the top.
11. Bake the asparagus quiche for 45 minutes, then remove the foil and bake an additional 20-25 minutes longer or until the center of the quiche is set. Remove from the oven and let it rest for 10 minutes before serving.
Pro-Tips:
- Placing a piece of foil over the quiche as it initially bakes protects the edges of the crust from becoming too dark.
- Line a baking sheet with foil or parchment, then place the quiche plate on top to catch any drips and prevent oven messes.
- To check for doneness, jiggle the edge of the pie pan. If the center wiggles, it probably needs more time. Another way to check is by inserting a sharp paring knife into the center. If it comes out clean, it’s ready.
Swaps and Variations:
- Use a different type of cheese, such as Emmenthal, Swiss or even Cheddar.
- Swap yellow onions for leeks and add a minced clove of garlic for a more savory flavor.
- Add fresh herbs such as chopped parsley, thyme or rosemary for extra depth.
- For a tangier flavor, whisk a tablespoon of Dijon mustard into the egg mixture before adding the cooked vegetables.
FAQs
Yes, asparagus needs to be blanched and shocked, drained well and patted dry before adding to a quiche, otherwise, it will be tough, woody and unappetizing.
Skipping blind baking results in a soft, doughy crust and a soggy bottom. An improper milk-to-egg ratio can create a grainy or gritty texture. Not reducing the oven temperature between blind-baking the crust and baking the quiche can overcook the custard and make it tough, and can burn the edges of the crust.
Nutty, mild Swiss cheeses such as Gruyere or Emmenthal pair well with asparagus. For softer cheeses, try a chévre crumbles (goat cheese).
Common mistakes to avoid:
- Keep the pie pastry chilled; cold dough makes for a flakier crust. If it reaches room temperature while rolling and forming the edges, put it in the coldest part of the refrigerator for about 15 minutes before par-baking.
- The vegetables should be cooked before adding them to the quiche; otherwise, they won’t be tender. Though it seems like a lot of steps, each one cooks at a different rate, so to be cooked to their optimum, follow the steps listed.
- Pat the asparagus dry with paper towels after shocking in ice water to prevent the quiche from becoming watery.
- Press the sides of the dough firmly against the pie plate and don’t skip the pie weights or dried beans, which help the crust maintain its shape without sliding down the sides
Make ahead:
- You can make the quiche a day ahead and reheat just before serving.
- Additionally, you can cook the vegetables, cool them to room temperature, and refrigerate them until you’re ready to assemble the egg custard and quiche.
Storage:
- Store the leftovers, covered with plastic or foil, in the same pie dish used to bake the asparagus mushroom quiche.
Reheating:
- To reheat, warm the quiche in the pie dish in a 300°F oven for 18-20 minutes until heated through.
- You can also reheat by the slice in the microwave in 30-45-second bursts. The only caveat is that the crust doesn’t stay flaky and crisp.
Freezing:
- You can freeze asparagus quiche whole or by the slice. Chill the quiche first, then wrap it well in plastic wrap, followed by foil or freezer paper.
- It will keep for up to 3 months frozen.
- Defrost before reheating.
More spring quiche recipes:
Asparagus Quiche with Mushrooms Leeks & Gruyére
INGREDIENTS:
- 1 9-inch pastry shell
- 8-9 asparagus spears
- 4 teaspoons butter
- 8 ounces mushrooms such as oyster, shiitake and baby bella, sliced
- 2 leeks
- 5 large eggs
- ½ cup half and half
- ½ cup whole milk
- 1 teaspoon Diamond Crystal kosher salt If using Morton's use a ½ teaspoon.
- ½ teaspoon black pepper freshly ground
- ½ teaspoon nutmeg freshly grated on a microplane for the best flavor.
- 1½ cups gruyere cheese shredded
DIRECTIONS:
BLIND BAKE THE CRUST:
- Preheat the oven to 450°. Place 1 9-inch pastry shell into a ceramic pie plate and press it into the bottom and sides of the pan with your fingers to stick to the plate while baking.
- Fold any overhanging pastry under, then press the edges into a decorative pattern with your thumb and forefinger or with the tines of a fork. Prick the bottom of the pastry shell several times with the fork (known as docking) to allow steam to escape while blind baking.
- Place a piece of parchment paper over the pastry and fill with pie weights or one pound of dried beans. Bake for 8-9 minutes until pastry is set. Remove from oven and set aside.
- Turn the oven down to 350°.
BLANCHING AND SHOCKING ASPARAGUS:
- Fill a medium bowl with cool water and ice. Set aside.
- Trim 8-9 asparagus spears, discarding the tough base of the stems. Trim the top 2-3" of the asparagus tips. Slice asparagus stems into ¼" rounds.
- Bring a shallow pot of water to a boil. , transfer the asparagus to the boiling water for two minutes to blanche it.
- Once the asparagus is ice-cold, use a slotted spoon or spider to transfer it to the ice bath to stop the cooking and shock it. Remove the asparagus to a stack of paper towels and blot them dry to absorb the excess liquid. Separate the tips from the small rounds of asparagus and reserve them for garnishing.
CLEAN AND COOK THE LEEKS:
- Trim the root end and dark green parts from 2 leeks. Cut them in half, lengthwise, then cut them into ½" slices. Transfer the leeks to a bowl of cool water and swish them with your hands to release any grit, sand, or debris caught between the leeks' layers (the dirt will sink to the bottom). Transfer the leeks to a salad spinner and spin until they are dry.
- Add two teaspoons of butter to the same skillet and sauté the leeks over medium heat until they soften and become translucent, about 5 minutes. If you have a lid for the pan, place it on for a minute or so to help soften the vegetable (this has a steaming effect). Once softened, transfer the vegetables to a small bowl.
COOKING THE MUSHROOMS:
- Add the remaining two teaspoons of butter to a pan with a sprinkle of kosher salt, and sauté 8 ounces mushrooms for 3-5 minutes over medium-high heat, or until tender and lightly browned. Add the mushrooms to the leeks.
ASSEMBLE THE ASPARAGUS QUICHE:
- Add the asparagus rounds and 1 cup gruyere cheese to the mushroom mixture. Stir to combine.
- In a medium bowl, add 5 large eggs 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper and ½ teaspoon nutmeg. Whisk to combine, then add ½ cup half and half and ½ cup whole milk; whisk again to blend. Stir in the vegetables and pour the filling into the pie shell. Sprinkle the remaining ½ cup of Gruyère cheese over the top.
- Place the quiche dish on a baking sheet and set it in the hot oven. Place a piece of tin foil over the top of the quiche and bake for 45 minutes.
- Remove the foil and continue baking for another 20-25 minutes, or until the quiche is set. Remove from oven and let stand at least 10 minutes before serving.
- Quiche can be made a day ahead of time, covered and stored in the refrigerator and reheated in a 300° oven for 20-25 minutes.
NOTES:
- You can make the quiche a day ahead and reheat just before serving.
- Additionally, you can cook the vegetables, cool them to room temperature, and refrigerate them until you’re ready to assemble the egg custard and quiche.
- Store the leftovers, covered with plastic or foil, in the same pie dish used to bake the asparagus mushroom quiche.
- To reheat, warm the quiche in the pie dish in a 300°F oven for 18-20 minutes until heated through.
- You can also reheat by the slice in the microwave in 30-45-second bursts. The only caveat is that the crust doesn’t stay flaky and crisp.
- You can freeze asparagus quiche whole or by the slice. Chill the quiche first, then wrap it well in plastic wrap, followed by foil or freezer paper.
- It will keep for up to 3 months frozen.
- Defrost before reheating.
NUTRITION:
“Pin It” For Later!
I didn’t have mushrooms or leeks so I made it with asparagus, shallots and Gruyère /cheddar cheese. It turned out excellent!
Very salty, and could have been done in less steps.
I have used this recipe over and over. Different veggies, different cheeses. Always delicious.
So good. I always forget how much I love quiche and this one is a keeper. Certainly helps us keep our ‘flexitarian’ journey yummy.
This was a beautiful and easy to make, delicious reheated. So glad my kids didn’t like it, more for me! 🙂
Well, I’m happy that YOU enjoyed it, Ashley!
I’m baking this now & it’s way too much filling for one 9-inch pan. I could only fit about half. Luckily my crust came in a 2-pack. I’m going to bake another to freeze for later. Did you only bake 1? Can’t wait to try this!
Yes, I only made one, but perhaps my baking dish is deeper. Lucky you — you’ll have another for later! Let me know how you like it!
I would love to start every morning with this meal!
I just love a good quiche and I really love the flavors in this one. I also like how the long stands of asparagus look on top of this quiche. It makes such a great picture.
This looks so gorgeous and perfect for a busy weeknight dinner.
There is just something totally special about wild mushrooms. It’s also great fun to go foraging for them. Your quiche looks amazing and I can image the flavour would be divine.
Beautiful instructional pictorials. O one could beat that crust or quiche for that matter! Love that you used wild mushrooms too!
This is such a gorgeous quiche. I love the way it looks and I can just imagine how delicious it is. And did I mention the crust? The crust!!!