Go Back

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 hours
Cook Time1 hour
Total Time3 hours
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!