Asparagus Quiche with Mushrooms Leeks & Gruyére

4.38 from 24 votes

Asparagus Quiche with Mushrooms Leeks & Gruyére

This savory asparagus quiche is loaded with spring vegetables and a healthy dose of gruyere cheese. A great make-ahead breakfast or brunch dish for weekends and holidays.

Course Main Course

Cuisine American

Keyword quiche

Dietary Restrictions Vegetarian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings

Calories 332.02kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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