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Asparagus Quiche

May 7, 2018 by hipfoodiemom 12 Comments

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A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

This recipe and post is sponsored by Land O’Lakes.

I looked at my girls the other day and I can’t believe how fast they are growing up. My oldest, who is only 10, is almost as tall as I am and my younger one, age 7, already has more fashion sense than I ever will.

There’s only a little more than a month left of school and, of course, the kids and I are ready for summer to be here! Instead of spring cleaning, which I completely missed, we’re gearing up for summer house cleaning.

The other day I found some old drawings that the girls made for me for Mother’s Day. I used to get homemade cards, whatever lovely thing they made for me in art class and so many beautiful crayon drawings. Now I get spa treatments at home. Madeline does my hair, nails and gives me a massage and Phoebe and my husband cook dinner. It’s glorious!

I’m in the kitchen cooking all the time and love the fact that my kids want to help. One of their favorite things is making homemade dough and rolling it out. We make pizza, sweet galettes, pies and quiche! As long as they get to make the dough, and play with it a little, they are on board.

I love a good quiche, especially when there are vegetables involved. This Mother’s Day, I’m handing my husband and daughters this recipe and will sit back as they do all the work.

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

This delicious quiche starts with an all butter homemade pie dough. Not only does this recipe give you perfect flaky texture and taste, but it’s also so easy to make! You can use a food processor, which is what I prefer to use, or you can make this by hand using a pastry blender. For me, using quality ingredients make all the difference so I use Land O Lakes® Unsalted Butter for my pie dough. I truly believe you can taste the difference and see it!

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

I also use Land O Lakes® Butter with Canola Oil to sauté my leeks and asparagus. Made with only sweet cream, canola oil and salt, Land O Lakes® Butter with Canola Oil gives me and my family the fresh butter taste and flavor that we love! I absolutely love cooking with this!

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

Happy Mother’s Day to all the moms out there! Hope someone will be making you quiche on Mother’s Day! Enjoy!

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

Print Recipe

Asparagus Quiche

To save time, you can prep and prepare the pie dough a day ahead, refrigerate it and make the quiche filling on the day of.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Breakfast or Brunch
Author: Hip Foodie Mom

Ingredients

For the dough:

  • 1 1/4 cups all-purpose flour plus more for dusting and rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons 1 stick Land O Lakes® Unsalted Butter, cold and cut into pieces
  • 4 tablespoons cold ice water plus more if needed

For the quiche:

  • 2 tablespoons Land O Lakes® Butter with Canola Oil
  • 1 leek white and tender green parts only; thinly sliced
  • salt and pepper
  • 1 bunch asparagus hard ends removed and cut into ½ to 1 inch pieces, leaving the tips
  • 4 large eggs
  • 1 ¼ cup milk or heavy whipping cream
  • pinch of ground nutmeg

To serve:

  • greens arugula or microgreens
  • balsamic glaze

Instructions

For the dough:

  • Using a food processor, pulse together the flour, salt and sugar a few times. Add in the cold butter pieces. Pulse again until the mixture resembles coarse meal.
  • Pour in the ice water and pulse until the dough is crumbly but holds together when squeezed with your fingers. If you need to, add one more tablespoon of water but 4 tablespoons of cold water should be enough.
  • Turn the dough out onto a lightly floured work surface and form the dough into a 3/4-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm; at least 1 hour.
  • When ready, unwrap the dough and place onto a lightly floured work surface again. Roll the dough to about a 12 to 14-inch round. Wrap the dough around your rolling pin and transfer and carefully unroll the dough over a 9-inch pie plate. Gently press into the bottom of the pie plate and up the sides.
  • Trim the overhang to 1 inch; fold overhang under itself. To crimp: Pinch between thumb and forefinger to make a uniform edge around the rim. Alternatively, you can also simply use a fork to make indents around the edge. Do whatever you prefer. Refrigerate the pie dough until chilled, for about 1 hour, or while you are preparing the quiche filling.

For the quiche:

  • Preheat your oven to 350 degrees. Using a large skillet over medium high heat, melt the 2 tablespoons of Land O Lakes® Butter with Canola Oil. Add the leeks and asparagus and season with salt and pepper. Cook, stirring occasionally, until the vegetables are slightly tender, for about 6 to 8 minutes. Remove from heat and let cool.
  • Using a large mixing bowl, whisk together the eggs, milk or heavy whipping cream, season with some salt,pepper and a pinch of nutmeg. Transfer the vegetable mixture into your prepared pie plate, reserving some of the asparagus tips and pour the egg mixture over the top. Arrange those asparagus tips on top (they will sink in a little which is fine).
  • Bake your quiche for about 1 hour, or until the center is just set, rotating halfway through. Let stand for about 15 minutes to cool. When serving, garnish with some fresh greens, arugula or microgreens and some balsamic glaze if desired. Enjoy!

 

A delicious and flavorful asparagus and leek quiche made with an all butter pie dough! This is the perfect brunch to make for mom on Mother’s Day!

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Comments

  1. Matt Robinson says

    May 7, 2018 at 12:48 pm

    I’m the biggest quiche lover. That dough sounds incredible!

    Reply
  2. leigh Ann says

    May 7, 2018 at 12:52 pm

    I wish someone would make this for me on Mother’s Day! Perfect brunch!

    Reply
  3. Jennifer Farley says

    May 7, 2018 at 1:01 pm

    So fresh and delicious!

    Reply
  4. Naomi Robinson says

    May 7, 2018 at 2:15 pm

    That butter pie dough! We all love quiche here so I’m hoping Matt makes me this in Sunday!

    Reply
  5. Mary Ann | The Beach House Kitchen says

    May 7, 2018 at 2:30 pm

    We are HUGE quiche fans too Alice! I’ll definitely be giving this a go! That crust looks awesome!

    Reply
  6. Sarah Fennel says

    May 7, 2018 at 10:48 pm

    Quiche is just the BEST and this one looks delish!

    Reply
  7. The Modern Proper says

    May 8, 2018 at 4:15 pm

    YUM! Definitely making this quiche this weekend.

    Reply
  8. Natasha says

    May 9, 2018 at 1:06 pm

    How perfect is this for Mother’s Day?! Yum!

    Reply
  9. Robin says

    June 25, 2018 at 3:41 am

    WOW!…I’m having trouble to arrange my words, I’m very enthusiastic to see your post

    Reply

Trackbacks

  1. Green Shakshuka and My Trip to La Crosse • Hip Foodie Mom says:
    May 23, 2018 at 9:00 am

    […] For more brunch ideas, check out: Fried Eggs with kale and mushrooms, Eggs Benedict and my Asparagus Quiche. […]

    Reply
  2. 25 Breakfast Ideas For the School Year • Hip Foodie Mom says:
    September 3, 2018 at 12:15 am

    […] 21) Asparagus Quiche! My kids actually love quiche so I make this the day before and store in the fridge and simply reheat. You can also freeze quiche! […]

    Reply
  3. Asparagus Goat Cheese Tart + A Giveaway! • Hip Foodie Mom says:
    March 20, 2019 at 8:45 am

    […] it’s so beautiful and so versatile to cook with. I’ve made tarts on The TODAY Show, asparagus quiche, asparagus pesto, pasta with asparagus, shaved asparagus on pizza, risotto with asparagus and so […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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