Asparagus Leek Quiche | Kara Lydon

This asparagus and leek quiche makes for a quick and easy dinner or brunch recipe – perfect for Mother’s Day, bridal showers, baby showers, and Easter brunch!

When you’re looking for a quick and easy weeknight dinner, quiche to the rescue!

I like to buy a pre-made pie crust to save time and from there it’s pretty simple with only 15 minutes of prep time and 40 minutes in the oven.

This quiche is delicious year-round but it’s especially fitting for spring when asparagus and leeks are in-season.

That’s why this asparagus quiche is perfect for mother’s day, baby and bridal showers, Easter, and other spring brunch celebrations!

Quiche is pretty easy to customize too. You want to aim for about 1 cup of cooked vegetables so if asparagus or leeks aren’t your jam, substitute them with another sautéed veg!

I like to serve quiche alongside a salad for lunch/dinner and some fruit at breakfast time.

For a quick step-by-step, check this recipe out in Web Stories!

Ingredients You’ll Need

Notes on Ingredients

Leek: part of the allium family, leeks are related to garlic, onion, chives, and shallot, have a sweet oniony taste, and lend lots of flavor to this recipe

Asparagus: with a mild earthy, slightly bitter flavor, asparagus is delicious sautéed with aromatics like garlic or leek. It adds a nice textural component to this quiche.

Gruyère cheese: A type of Swiss cheese known for its rich, creamy, salty, nutty flavor and melting abilities. Fun fact: it’s named after a town in Switzerland called Gruyères, where it was originally made, and I visited this town when I traveled to Switzerland! To look for Gruyère cheese made in Gruyères, look for the AOP distinction on the label.

Greek yogurt: you don’t have to use Greek yogurt in this recipe; it just gives it a little more protein and a little more tang. If you’re not using, be sure to use 1 1/2 cups milk total.

Milk: I use whole milk in this recipe because it lends a rich flavor to the eggs but feel free to use your milk / non-dairy milk alternative of choice!

How to Make Asparagus Leek Quiche

Step 1: In a nonstick pan, heat butter over medium heat. Sauté asparagus and leek until asparagus is slightly tender and leeks have softened, about 6-8 minutes. 

Step 2: Whisk eggs, milk and Greek yogurt until combined. Season with salt and pepper. 

Step 3: Grate Gruyère cheese if you can’t find it pre-shredded.

Step 4: Place prepared pie crust on baking sheet to avoid spillage. Top crust with grated Gruyère cheese, followed by sautéed asparagus leek mixture and then pour egg mixture over top. Bake at 350 degrees F until edges are set and center jiggles slightly, about 35-45 minutes.

Expert Tip

Buy a pre-made pie crust to save time and energy! I buy frozen pie crusts so that I can use them whenever I need ’em!

Aim for about a total of 1 cup cooked vegetables for the quiche – it makes for a nice veg to egg ratio!

Sauté your vegetables before adding them to the quiche! This will ensure they are cooked to a desirable texture and reduces added moisture to the quiche.

Asparagus Quiche FAQs

How do you cut a leek for a quiche?

Cut off the dark green ends and cut in half lengthwise. Be sure to wash in between the layers as dirt can easily get trapped in them. Then make thin slices horizontally.

What part of the leek do you use?

Use only white and light green parts of the leek. Discard the dark green parts of the leek or pop them in the freezer and save to use to make stock.

Can you use yogurt instead of milk or cream in a quiche?

Yes! You can substitute equal parts plain Greek yogurt for milk or cream. I like to use whole milk Greek yogurt because of its rich, creamy consistency but you can use whatever variety you please!

Should I pre-bake pie crust for a quiche?

I use a pre-made pie crust for this recipe for ease and time saving but if you’re making a homemade crust, yes you should pre-bake your pie crust to avoid a quiche with a soggy bottom. It also ensures that your egg custard and crust are done at the same time.

How do you make quiche without a soggy bottom?

Blind bake or partially bake your pie crust to avoid a soggy bottom. To do this, you’ll line your crust with parchment paper and weigh it down with pie weights or a bag of dry beans (about 1 1/2 lbs). This helps so that the middle doesn’t puff up and the sides don’t slouch. For partially baked crust, you’ll want the bottom to look pale but dry and flaky.

Can I substitute something else for the leek? 

Sure! You can try adding another member of the allium family instead for flavor like onion, garlic, chives, or shallot!

What is a substitute for Gruyère cheese?

If you can’t find Gruyère, you could try using fontina, Jarlsberg, or Raclette cheese.

Is asparagus nutritious?

Asparagus is a nutrient-packed vegetable. It’s a good source of fiber, folate, vitamins A, C, E and K, and it’s packed with antioxidants.

Quiche Preparation and Storage

To store, once the quiche has cooled to room temperature, wrap tightly with plastic wrap or store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to three months (although best texture will be used after 1-2 months in freezer).

To prepare quiche ahead of time, sauté vegetables and make egg mixture. Mix asparagus and leek with egg mixture, stir in grated cheese, and store in the refrigerator overnight until ready to bake.

Recipes That Pair Well

I love quiche paired with a green salad like my Summer Peach Corn Salad, Charred Asparagus Salad, Shaved Brussels Sprout Salad with Pomegranate, or Kale Salad with Pomegranate, Luang Prabang Laos Salad, or Kale and Strawberry Salad with Kefir Buttermilk Dressing.

For more inspiration, check out my other brunch recipes below!

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in April 2015.

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