If you’re looking for a brunch or light dinner that feels both fancy and comforting, then you’ve got to try this Asparagus Leek Quiche with Gruyère Recipe. I absolutely love how this turns out every time — it’s creamy, cheesy, and packed with fresh, green veggies that brighten the whole dish. Whether you’re making it for guests or a cozy weekend breakfast, this quiche is one of those recipes you’ll reach for again and again. Trust me, once you experience those buttery leeks mingling with tender asparagus and nutty Gruyère all wrapped up in a flaky crust, you’ll be hooked!
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sautéed asparagus and leeks with Gruyère cheese creates a deliciously savory and fresh flavor profile you won’t forget.
- Easy Yet Elegant: This quiche feels fancy but requires just simple ingredients and straightforward steps perfect for any home cook.
- Versatile Meal: Whether you want brunch, lunch, or a light dinner, this quiche fits the bill and pleases all palates.
- Make Ahead Friendly: You can prep it in advance, and leftovers reheat beautifully without losing their charm.
Ingredients You’ll Need
All the ingredients here work together beautifully — the slightly sweet leeks, tender asparagus, and the rich Gruyère cheese combined with creamy eggs and Greek yogurt make the custard irresistible. Here’s a little guide to picking your produce and cheese for the best results.
- Unsalted butter: Makes sautéing veggies smooth without adding too much salt—plus, you control the seasoning better.
- Asparagus: Look for firm stalks with closed tips; trimming the tough ends allows the perfect tender bite.
- Leek: The white and light green parts provide sweet oniony flavor without overpowering; make sure to clean those layers well to avoid grit.
- Eggs: Fresh eggs make a silky custard base that holds the quiche together perfectly.
- Greek yogurt: Adds creaminess and a slight tang while keeping the filling light and luscious.
- Milk: You can use any milk you have, but whole milk gives the best richness.
- Gruyère cheese: This is the star! Its nutty, slightly sweet flavor melts beautifully and pairs perfectly with asparagus and leek.
- Pie crust: Whether homemade or store-bought, choose a 9-inch crust that you trust to hold all that filling without sogginess.
Variations
I love making this recipe my own depending on what’s in the fridge or what my family prefers. Feel free to get creative with it—it’s surprisingly forgiving and lends itself beautifully to variations.
- Swap the cheese: I sometimes use sharp cheddar or fontina when I don’t have Gruyère—each gives a slightly different but equally tasty result.
- Add fresh herbs: A handful of chopped tarragon or fresh thyme stirred into the custard brings a lovely herbal note.
- Make it dairy-free: Use a vegan pie crust and substitute the yogurt and milk with plant-based alternatives, plus dairy-free cheese options that melt well.
- Change the veggies: Swap asparagus and leek for spinach and mushrooms for an autumn twist my family adores.
How to Make Asparagus Leek Quiche with Gruyère Recipe
Step 1: Sautéing Your Veggies To Perfect Tenderness
Start by melting butter in a sauté pan over medium heat. Toss in the asparagus pieces and sliced leeks. I like to stir them occasionally, cooking for about 6 to 8 minutes until the asparagus is slightly tender but still crisp. If your leeks start to brown too quickly, turn the heat down a bit. Season lightly with salt and pepper — keep it gentle here, since you’ll season again later.
Step 2: Whisking Up the Creamy Custard Base
In a medium bowl, whisk together the eggs, Greek yogurt, and milk until smooth. This combo creates a silky, rich custard that’s a bit lighter with the yogurt’s tangy brightness. Don’t forget to add a pinch of salt and fresh cracked black pepper—the seasoning brings it all to life.
Step 3: Assembling Your Quiche
Place your prepared pie crust on a baking sheet—this tip keeps any potential spills from dirtying your oven. Sprinkle the shredded Gruyère cheese evenly over the bottom of the crust. Then layer on your sautéed asparagus and leek mixture. Pour the custard evenly over the top, letting it settle naturally around the veggies and cheese.
Step 4: Baking to Custardy Perfection
Bake the quiche in a 350°F oven for about 35 to 45 minutes. You’re looking for the edges to be set and golden, but the center should still jiggle just a bit when you gently shake the pan. This ensures a creamy interior, not an overcooked dry one. After baking, let it cool for at least 15 minutes before slicing. This step helps the custard firm up nicely so you get clean slices.
Pro Tips for Making Asparagus Leek Quiche with Gruyère Recipe
- Don’t Overcook the Veggies: I found sautéing until just tender keeps them bright and flavorful inside the quiche without turning mushy.
- Use a Baking Sheet For Easy Cleanup: Placing the pie crust on a rimmed sheet catches drips and saves you from oven messes I’ve made before.
- Check for Jiggle but Not Liquid: The center’s slight wobble ensures a creamy texture; bake too long and it dries, too short and it’s runny.
- Let It Rest Before Slicing: Cooling helps the custard set up, so your slices stay neat instead of falling apart.
How to Serve Asparagus Leek Quiche with Gruyère Recipe
Garnishes
I love adding a little fresh cracked black pepper on top before serving, and sometimes a sprinkle of chopped fresh chives or parsley to add a pop of green and freshness. A dollop of crème fraîche or a light drizzle of truffle oil can also take it to the next level when you’re feeling fancy!
Side Dishes
My go-to sides are simple but fresh—think a crisp green salad with a lemon vinaigrette or a bowl of roasted cherry tomatoes. If I’m serving brunch, fresh fruit or a light mixed greens salad with a tangy dressing rounds out the plate perfectly.
Creative Ways to Present
For special occasions, I’ve tried making this quiche in individual tartlet pans—everyone loves having their personal mini quiche! You can also arrange thin slices of toasted baguette around the plate or serve it alongside an herb-infused butter for a beautiful presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover quiche covered tightly with plastic wrap or stored in an airtight container in the fridge. It stays great for up to 3 days, making it an easy grab-and-go meal for work lunches or quick dinners.
Freezing
Freezing quiche is a lifesaver when I want to prep in advance. Wrap whole or sliced pieces tightly in plastic, then foil, and freeze up to 2 months. When I’m ready to eat, I thaw overnight in the fridge and reheat gently in the oven.
Reheating
I usually reheat slices at 325°F for about 10-15 minutes, covered loosely with foil to prevent drying. This method keeps the filling creamy and the crust crisp without overcooking.
FAQs
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Can I use frozen asparagus for the Asparagus Leek Quiche with Gruyère Recipe?
Yes, you can use frozen asparagus, but be sure to thaw and pat it dry very well to avoid excess moisture in the quiche. Also, consider sautéing slightly less time since frozen veggies tend to be softer.
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What can I substitute for Gruyère cheese if I can’t find it?
Swiss cheese or Emmental are excellent substitutes for Gruyère. You can also try fontina or a good quality sharp cheddar, keeping in mind the flavor will shift slightly.
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Can I make the pie crust from scratch for this quiche?
Absolutely! Homemade pie crust adds a wonderful flaky texture and buttery flavor. Just chill it properly before filling, and prebake slightly if you prefer a crispier bottom.
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Is it okay to include the darker green parts of the leek?
The darker green parts of leeks tend to be tougher and more fibrous. For a tender quiche, I usually stick to the white and light green parts, but you can finely chop and cook the darker greens longer if you want to use every bit.
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How do I know when the quiche is done baking?
The edges should be set and lightly golden, and the center should still have a slight jiggle when you gently shake the pan. This indicates the custard is creamy and not overbaked.
Final Thoughts
This Asparagus Leek Quiche with Gruyère Recipe holds a special place in my kitchen because it’s that perfect balance of simple ingredients turning into something impressive and memorable. I love pulling it out for weekend breakfasts or casual dinners—it always feels like a little celebration. If you try this, you’ll see why my family goes crazy for it! Give it a go, tweak it your way, and enjoy every creamy, cheesy bite.
Print
Asparagus Leek Quiche with Gruyère Recipe
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 50-60 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Asparagus and Leek Quiche with Gruyère Cheese is a delightful savory pie perfect for breakfast or brunch. It features tender sautéed asparagus and leeks combined with a silky custard made from eggs, Greek yogurt, and milk, all baked in a flaky pie crust with rich Gruyère cheese. Easy to prepare and elegant to serve, this quiche offers a comforting yet sophisticated dish that can be enjoyed warm, at room temperature, or cold.
Ingredients
Vegetables
- 1/2 bunch asparagus (about 5 ounces), tough ends trimmed and cut into 1/2-inch pieces (about 1 cup)
- 1 large leek or 2 small leeks, white and light green parts only, thinly sliced (about 1 cup)
Dairy & Eggs
- 1 tablespoon unsalted butter
- 3 large eggs
- 1/2 cup Greek yogurt
- 1 cup milk
- 1 cup shredded Gruyère cheese
Other
- 9-inch prepared pie crust
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the proper baking temperature for the quiche.
- Sauté Vegetables: Melt 1 tablespoon of unsalted butter in a sauté pan over medium heat. Add the chopped asparagus and sliced leek. Cook for 6-8 minutes, stirring occasionally, until the asparagus becomes slightly tender. If the leeks start browning too quickly, reduce the heat to medium-low. Season with salt and pepper to taste.
- Prepare Egg Mixture: In a medium bowl, whisk together 3 large eggs, 1/2 cup Greek yogurt, and 1 cup milk until smooth. Season this custard mixture with salt and pepper according to your preference.
- Assemble the Quiche: Place the 9-inch prepared pie crust on a baking sheet to catch any spills. Evenly sprinkle 1 cup of shredded Gruyère cheese over the bottom of the crust. Layer the sautéed asparagus and leek mixture on top of the cheese. Pour the egg mixture gently over the vegetables and cheese, ensuring an even distribution.
- Bake: Place the quiche in the preheated oven and bake at 350 degrees F for 35-45 minutes. Bake until the edges are set and golden, but the center still jiggles slightly when gently shaken.
- Cool and Serve: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing. This quiche can be served warm, at room temperature, or cold based on your preference.
Notes
- This recipe works wonderfully with either homemade or store-bought pie crusts.
- The quiche can be served any time of day – breakfast, brunch, lunch, or dinner.
- Letting the quiche cool before cutting helps it set and prevents it from becoming too runny.
- Store leftovers in the refrigerator and reheat gently for best texture.
- You can substitute the Gruyère cheese with Swiss or cheddar if desired.
Nutrition
- Serving Size: 1 slice (1/4 of quiche)
- Calories: 320
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 195 mg
