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
Units
Scale
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
