Asparagus Leek Quiche

 

Asparagus Leek Quiche

My son came home to visit for the weekend and before he went back up to school late this afternoon we hosted a Sunday morning brunch at our home.  I baked some quiches, made my “famous” biscuits and gravy, served eggs cooked to order, set out a big bowl of fresh picked strawberries and a dished up a variety of fresh salads.  We even had fresh squeezed orange juice and mimosas.  Delish!

Quiches are one of my favorite dishes to make.  First of all, they are very versatile because you can put so some many different types of ingredients in them.  Second, they are super easy to make.  And three, you can get away with serving quiche for any meal of the day.

I work full time during the week and have been known to make quiche on the weekend just to have slices available for my breakfast or lunch while I am at the office.  I simply warm it up in the microwave in the break room for a few seconds, grab a fork and my meal is done.  Simple, no muss, no fuss.  And, I am back to work at my desk in no time at all.

My Asparagus Leek Quiche is baked with local free range organic eggs, fresh picked asparagus, organic leeks, and shredded creamy Havarti cheese in a flaky golden pie crust.  Enjoy!  Tessa

Ingredients:

  • 1 – 9″ refrigerated pie crust (unfold and roll to fit pie or tart pan)
  • 1 cup leeks (washed and thinly sliced)
  • 2 cups asparagus (chopped)
  • 1 tsp canola oil
  • 1 pinch of salt
  • 4 ounces Havarti cheese (shredded)
  • 4 eggs
  • 2 cups half and half
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/8 tsp fresh grated nutmeg

Preheat your oven to 425 degrees Fahrenheit.  Begin by rolling out the pie crust and placing it in a 9″ pie pan or 10″ tart pan.  I used a tart pan.  Heat a saute pan on the stove, add the canola oil, asparagus, leeks and salt.  Saute for a few minutes until asparagus are tender.  Don’t over cook.  Remove from heat and let cool.  Meanwhile, whisk together the eggs, half and half, white pepper, salt and nutmeg.  Add asparagus, leeks and Havarti cheese.  Mix well and pour into pie crust.  Bake at 425 degrees for 15 minutes.  Turn down heat and bake at 325 degrees for 35 minutes or until crust is golden.  Remove from oven and let cool.  Slice into wedges.  Makes 1 quiche.

Print Friendly

12 thoughts on “Asparagus Leek Quiche

    1. Tessa Post author

      Thank you Katarina! I sometimes have to watch my quiches closely when I bake them. I don’t like it too light nor too dark.

  1. Sarah (Thyme)

    So much to like about quiche. We fight over who gets the leftovers if quiche is made on the weekend. But, what I loved about your post is that your son can come home for the weekend! My daughter made her college decision (3 hours away as opposed to all the rest being a flight away) and we are so excited about these future “weekends” at home.

    1. Tessa Post author

      You are lucky that she will be only three hours away. My son is only three hours away too. It’s a nice transition for both parent and student. It’s been almost two years and I still have not stopped shedding a tear or two when he goes back up to school.

  2. beti

    wow, it is really a gorgeous presentation the other day I made a cheese tart and I couldn’t decide how I was going to serve it but I never thought about decorating the ingredients that were in the tart, thanks for the inspiration!

Comments are closed.