Asparagus & Leek Quiche

Asparagus & Leek Quiche

This is a fantastic asparagus and leek quiche recipe that you’ll love to have in your kitchen repertoire. Make it into a classic or deep pan form.



A shortcrust pastry base with an egg custard, filled with your favourite meat and vegetables, quiche is the perfect all-in-one dish.

If you are tight for time, you could use a shop-bought shortcrust pastry or puff pastry, but the homemade version tastes so much better and it’s so simple to prepare. Also, if you want to make a gluten-free or dairy free option see my variations section for replacements.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy and great for freezing.
  • Diet: this recipe is nut-free, check out my gluten-free and dairy-free options in the variations section.
  • Great for: weekend baking, friends and family visiting or picnics.
  • Taste and texture: a delicious buttery crust, with a silky cream custard and your favourite filling.
  • Serving: goes great with a salad or some homemade chips.

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    INGREDIENTS

    For this recipe all you need are these ingredients:

    • Plain or all-purpose flour – is ideal for the pastry as it does not contain high levels of gluten.
    • Butter – gives the pastry a nice rich buttery taste. Chill the butter to ensure the pastry dough remains cold during preparation.
    • Medium eggs – are ideal for making the custard. Make sure they are at room temperature before you start.
    • Milk – gives the custard a light texture and when combined with the cream it makes it that little bit indulgent.
    • Double or heavy cream – gives the custard a nice rich silky texture. If you don’t want to use cream, simply swap it for the same amount of extra milk.
    • Asparagus and leeks – are my choice of filling for my quiche but check out the variations section for further ideas.
    • Thyme – adds a nice mellow taste to the custard, but feel free to change it for your favourite herb or spice.
    • Cheddar cheese – is one of my favourite hard cheeses to use in baking and is easy to find.
    • Salt – elevates the ingredients flavours, bringing out the best characteristics of any recipe.  

    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    GLUTEN-FREE OPTIONS

    • Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.

    VEGAN OPTIONS

    • Dairy-free milk: replace the milk with non-dairy milks such as almond, oat, rice or soy milk.
    • Not using egg in the pastry – is not an issue. The egg makes the dough a little more elastic and richer in taste. I actually tend not to add the egg yolk when I make a quiche because there are so many eggs already in the custard. If you decide not to use the egg you will probably need a couple of extra tablespoons of cold water instead.
      Egg replacement – an egg replacer such as Ener-G can be used as a replacement, it is potato starch which binds ingredients together. Quantities vary between brands so follow the pack instructions.
    • Cheese – is easily replaceable with nutritional yeast, which adds a real depth of flavour to a dish. I sometimes even use it for dishes that contain cheese such as a cheese sauce. It just adds a different characteristic to some family favourites like lasagne, or cauliflower cheese.

    WHAT VARIATIONS CAN I MAKE?

    Quiche is so versatile and it is pretty much a blank canvas for all your favourite vegetables, meats, fish and cheeses. Here are a few suggestions:

    Most vegetables will work. If you choose a vegetable that typically releases a lot of moisture such as mushrooms, courgettes, leeks, broccoli or butternut squash, it is best if they are pre-cooked prior to baking. Other great vegetable suggestions include spinach, swiss chard, kale, asparagus, peppers, onions and tomatoes to name a few.

    • Fish and seafood – such as a mix or mussels, prawns, clams work great and are best pre-cooked. One of my favourites is smoked salmon.
    • Meats – are best used cooked. Ham, bacon or diced chicken are all delicious.
    • Cheeses – such as cheddar, mozzarella, feta or blue cheese add a whole other level to this dish.
    • Herbs – fresh or dried are also great additions and will give that extra boost of flavour.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: classic quiche slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    This quiche will keep well for up to 5 days in the fridge and can be eaten cold or warm, I just place it in a pre-heated oven for a few minutes.

    Freezing: Quiche is ideal to have made ahead in the freezer. Once baked it can be frozen whole or sliced up into individual portions. Once defrosted I find it is best to reheat it in the oven for a few minutes.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • To avoid the pastry shrinking, make sure to rest the dough once you’ve made it and again after you’ve placed it in the baking form.
    • In order to avoid spilling the filling, fill the pastry shell 2/3 full of the custard and then place the quiche into the oven. You can then top up the quiche with the remaining custard.

    READY TO MAKE YOUR ASPARAGUS & LEEK QUICHE?

    Asparagus & Leek quiche

    Classic Quiche

    Preparation:20 minutes
    Baking:35 minutes
    Resting:30 minutes
    Total:1 hour 25 minutes
    Servings: 8
    Tools you’ll need:
    • 25cm ceramic dish or tart tin
    This is a fantastic classic quiche recipe that you'll love to have in your kitchen repertoire.

    INGREDIENTS LIST
     

    Shortcrust pastry

    • 250 g plain (all-purpose) flour
    • 125 g butter  (cold and diced)
    • 1/2 tsp fine sea salt
    • 1 medium egg (two egg yolks)
    • 2-3 tbsp water (40 ml cold)

    Custard filling:

    • 4 medium eggs (200g total)
    • 125 ml double or heavy cream
    • 250 ml milk
    • 1/2 tsp fine sea salt
    • pinch of ground white or black pepper

    Filling:

    • 1 tbsp butter or olive oil
    • 250 g asparagus (tips removed and the remainder sliced into small 1cm rounds)
    • 150 g leeks (sliced)
    • 1/2 tsp thyme (fresh or dried)
    • 1 tbsp plain (all-purpose) flour
    • season with salt and ground pepper to taste
    • 100 g grated cheddar cheese

    Preparation
     

    • Pastry: Sift the flour and salt into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Try not to overwork the dough as it will start to warm and become too elastic and shrink when baked. It is because we don't want the dough overheating that I don't recommend using a food processor for this type of pastry.
      Shortcrust pastry
    • Add the egg (if using) and enough cold water to bring the dough together. (If you decide not to use the egg you may not need so much water) 
      Knead the dough 2 or 3 times with the palm of your hand. If the dough is not coming together you can add an extra tablespoon of water.
      Shortcrust pastry
    • The key to a good shortcrust dough is keeping it cold and not overhandling it. Shape the dough into a flat disk, wrap in greaseproof paper or cling film and place in the fridge for at least 1/2 hour to relax the gluten.
    • Rolling the pastry: Remove the dough from the refrigerator and roll it out to about 5mm / (1/4 inch) thickness and about 5cm (2 inches) wider than the circumference of your fluted flan dish or pan. Roll up the dough around your rolling pin and unroll it over your pan. Lift the edges gently and press the dough into the sides of the pan. 
    • Once the dough is flush with the top sides of the pan you can decide how you would like to finish it. When making tarts, I make sure the dough has rested for a long time, this way the dough is less likely to shrink during baking. Trim the top edge using a sharp knife.
    • Place the tart shell in the freezer or the fridge for 30 minutes to rest.
    • Pre-heat your oven to 180°C fan / 400°F / Gas 6.
    • Blind baking: Remove the shell for the freezer and prick the base with a fork (this helps to stop the pastry rising unnecessarily during baking).
      Asparagus & Leek quiche
    • Next, place a piece of pre-crumpled baking paper inside and fill to the rim with baking beans.
      Shortcrust pastry
    • Par-bake the tart for 25 minutes. Remove the parchment paper with the beans and continue to bake for another 5-10 minutes or until the pastry is a pale golden colour. 
      Shortcrust pastry
    • Allow the tart shell to cool completely.
    • Filling: Prepare the leeks and the asparagus.
    • In a large frying pan, add the butter, leeks, salt and thyme.
    • Cook the leeks for about two minutes then add the sliced asparagus. Continue to cook for 5 minutes until they have softened and stir in the flour, then remove the pan from the heat and leave to cool.
      Asparagus & Leek quiche
    • Custard: In a large mixing bowl, whisk the eggs, milk, cream, salt and ground pepper together.
    • Pre-heat your oven to 170°C fan / 375°F / Gas 5.
    • Assembly: Trim off the excess crust from the top edge of the tart shell using a sharp serrated knife. 
    • Add the filling to the bottom of your pastry shell and gently pour the custard mixture over the filling until the tart shell is just about full, stopping about 3-4 millimetres from the top of the shell. Alternatively, fill it 3/4 full then transfer to the oven before filling with the remaining custard.
      Asparagus & Leek quiche
    • Top the custard with the asparagus tips and the cheddar cheese.
      Asparagus & Leek quiche
    • Baking: Place the quiche on the tray into the centre of your oven and bake for 35-40 minutes, until the edges of the quiche are completely set and the centre is still a bit ‘jiggly.’
      Asparagus & Leek quiche
    • Remove from the oven and leave to cool.
    insta
    KEYWORDS quiches, savoury pastry

    www.thegourmetlarder.com

    Asparagus & Leek quiche

    Deep Pan Quiche

    Preparation:25 minutes
    Baking:1 hour 30 minutes
    Resting:26 minutes
    Total:2 hours 21 minutes
    Servings: 8
    Tools you’ll need:
    • 20cm springform pan
    This is a fantastic deep pan quiche recipe that you'll love to have in your kitchen repertoire.

    INGREDIENTS LIST
     

    Shortcrust pastry

    • 300 g plain (all-purpose) flour
    • 150 g butter (cold and diced)
    • 1/2 tsp fine sea salt
    • 4-5 tbsp water (cold)

    Custard filling:

    • 8 medium eggs (480g)
    • 250 ml double or heavy cream
    • 500 ml milk
    • 1 1/2 tsp fine sea salt
    • pinch of ground white or black pepper

    Filling:

    • 3 tbsp butter or olive oil
    • 350 g asparagus (tips removed and the remainder sliced into small 1cm rounds)
    • 350 g leeks (sliced)
    • 1 tsp thyme
    • 3 tbsp plain (all-purpose) flour
    • season with salt and ground pepper to taste
    • 150 g cheddar cheese

    Preparation
     

    • Pastry: Sift the flour and salt into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Try not to overwork the dough as it will start to warm and will become too elastic and shrink when baked. It is because we don't want the dough overheating that I don't recommend using a food processor for this type of pastry.
    • Add the cold water and knead the dough until it begins to come together. If the dough is not coming together, you can add an extra tablespoon of water.
    • The key to a good shortcrust dough is keeping it cold and not overhandling it. Shape the dough into a flat disk, wrap with cling film and place in the fridge for 1/2 hour to relax the gluten.
    • Rolling the pastry: Remove the dough from the refrigerator and roll it out to about 5mm / (1/4 inch) thickness and about 18cm (7 inches) wider than the circumference of your springform pan.
    • Roll up the dough around your rolling pin and unroll it over your pan. Lift the edges gently and press the dough into the sides of the springform pan. You will find this is a little fiddly because of the amount of pastry. If the pastry breaks, simply cut off a small piece form the edge once you have filled the springform and fill the cracks. (Wet your fingers with water if the pastry doesn't stick in place.)
    • Once the dough is flush with the top sides of the pan, lightly fold the excess dough over the sides to allow it to hang over the edge. I prefer to use this method for larger tart shells as it prevents the dough from shrinking too easily. Once the tart shell has been pre-baked we can trim it.
    • Place the tart shell in the freezer or the fridge for 30 minutes to rest.
    • Pre-heat your oven to 180°C fan / 400°F / Gas 6.
    • Prick the bottom of the pastry with a fork and place a piece of pre-crumpled baking paper inside the shell and fill to the rim with baking beans.
      Asparagus & Leek quiche
    • Par-bake the tart for 25 minutes. Remove the parchment paper with the beans and continue to bake for another 5-10 minutes or until the pastry is a pale golden colour.
    • Allow the tart shell to cool completely.
    • Filling: Prepare the leeks and the asparagus.
    • In to a large frying or sauté pan, add the butter. Place the pan over a medium heat and add the leeks, salt and thyme.
      Asparagus & Leek quiche
    • Cook the leeks for about a minute then add the sliced asparagus. Continue to cook for 8 minutes until they have softened and stir in the flour.
    • Remove the pan from the heat and leave to cool.
    • Custard: In a large mixing bowl, whisk the eggs, milk, cream, salt and ground pepper together.
    • Pre-heat your oven to 170°C fan / 375°F / Gas 5.
    • Assembly: Trim off the excess crust from the top edge of the tart shell using a sharp serrated knife.
    • Add the filling to the bottom of your pastry shell and gently pour the custard mixture over the filling until the tart shell is just about full, stopping at about 3-4 millimetres from the top of the shell. Alternatively, fill it 3/4 full then transfer to the oven before filling with the remaining custard.
    • Top the custard with the cheddar cheese and transfer the quiche to a large baking tray.
    • Baking: Place the quiche on the tray into the centre of your oven and bake for 1 hour and 25-35 minutes, until the edges of the quiche are completely set and the centre is still a bit ‘jiggly.’
      Asparagus & Leek quiche
    • Remove from the oven and leave to cool.
    insta
    KEYWORDS deepdish quiche, quiches

    www.thegourmetlarder.com


    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Asparagus & Leek Quiche or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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