Why I love this recipe
Preparing the quiche crust
Perfect quiche starts with a perfect crust. Use my recipe for Pie Crust recipe 101 for a buttery crust that can be found in the crust purchased from the store. I am making 6 4-inch tarts because the crust-to-filling ratio is greater 😉
- Make sure the crust is nice and chilled. Roll out enough dough for 2 9-inch pies. Because I’m making individual quiches a bit more dough may be needed. Note: I’m using 6 4-inch tart tins, but a 9-inch pie tart pan (with removable bottom for easy release) or quiche dish may be used. If making one large quiche only use enough dough for 1 9-inch pie.
- Carefully press dough into tart tins or a large tin. I like to “fortify” the sides of the crust by folding the overhang into the tin creating a thicker side so the quiche will be free-standing and it will give strength to the sides. This is especially good for a large tart that will be sliced.
- Prick the bottom and sides of the crust with a fork.
- Place on a lined baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour. Tarts can be frozen at this point for a week.
- When ready to bake. Remove from crusts from the refrigerator Cut large squares of parchment paper. Crumple the parchment paper. This will make the parchment lay better inside the shell. Line each tart shell with a piece of crumpled parchment paper.
- Fill each with a handful of beans or pie weight. Place the baking sheet into a preheated 350℉ (176 C) oven. Bake for 20-25 minutes or until the sides and bottom are light golden brown. Remove from oven and cool while preparing the filling.
Note: The reason for prebaking the crust is so that the crust doesn’t get soggy when filled and baked. The crust will be golden brown and crisp after being filled and baked.
Prepping Quiche Filling
- Remove the ends of the leek. Using only the white and light green parts. Slice each leek in half then slice into 1/4-inch slices. Leeks can be very dirty in between each little ring. Fill a bowl with water. Add sliced leeks. Swish around with your hands to clean the leeks. The dirt will fall to the bottom of the bowl. Remove and drain on a paper towel.
- In a skillet melt 2 tablespoons of coconut oil. Saute over medium heat. Watch carefully. Leeks can brown very quickly. Cook until leeks are soft and are beginning to caramelize lightly. Set aside.
- Grate Gruyere cheese. Set aside.
- Cut asparagus. I like to slice the asparagus into little coins when I’m using them in individual quiches. They are just easier to eat. Save the top 2-3 inches to place on top of the quiche. Set aside.
Making Quiche Custard
- In a mixing bowl add 2 cups of coconut milk. 8 egg yolks. Don’t gasp! The egg yolks combined with coconut milk or milk and cream make a very smooth, creamy and thick custard.
- Whisk together.
- Whisk in 1/2 teaspoon salt, fresh ground pepper, and nutmeg.
- Stir in chopped parsley.
Filling the quiche
- Place about 2 tablespoons of grated cheese into the bottom of the cooled shell.
- Divide cooked leeks and sliced asparagus among each tart. NOTE: Do not overfill the quiche with fillings. You want room for the custard that will hold everything together.
- Carefully spoon custard over each.
- I like to top it with asparagus tips…because they’re cute.
- Bake in a preheated 350℉ (176 C) oven. Bake for 25-30 minutes or until the custard is set and no longer jiggles in the center.
- Remove from oven. Cool until tart tins can be handled then gently remove the quiche.
NOTE: If making a large quiche, allow it to cool completely for easy and clean slicing. Quiche can be made a day in advance, cooled, sliced then reheated.
Spring Leek & Asparagus Quiche
Spring leeks and asparagus are perfect for making a spring quiche. I decided to make 4-inch individual quiches. They are perfect alongside a light salad made with mixed greens.
- 1 recipe for pie dough chilled
- 2 cups canned coconut milk OR 1 cup whole milk and 1 cup cream 475 ml
- 8 egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg
- fresh ground pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons coconut oil OR olive oil 30 ml
- 1/2 cup grated Gruyere cheese 230 g
- 2-3 leeks white and light green parts only, sliced 1/4-inch thick
- 5-6 spears asparagus
To make the quiche crust:
On a well-flour surface roll out dough using a well floured rolling pin. Cut out circles of dough 1-inch larger than the tin or dish using. Without stretching, gently lay the dough into the bottom and up the sides of tin. Fold the overhang of the dough toward the inside of the dish pressing the dough to strengthen the sides of the crust. Cover with plastic wrap and refrigerate for at least an hour.
Preheat oven to 350F (176 C). Crumple up squares of parchment paper and line each crust. Fill the crust to the top with beans or pie weights. Place in oven and bake for 20-25 minutes or until light golden brown on the sides and bottom. Remove from oven. Remove beans and parchment. Cool completely.
To prepare the filling:
Slice and wash the leeks. In a skillet melt the coconut butter. Add drained leeks and saute until softened and beginning to turn a light golden color. Remove from heat. Cut asparagus into coin size pieces reserving tips for the top of the quiche. Place 1 tablespoon of cheese into the bottom of cooled crust. Add the same amount of leeks and asparagus.
To make the quiche filling:
In a medium size mixing bowl add coconut milk, egg yolks, salt, pepper, nutmeg and fresh parsley. Whisk together pour custard over crust with fillings until it reaches the top of the crust. Bake in a preheated 350F (176 C) oven for 25-30 minutes or until custard is set and no longer jiggles when shaken. Remove from oven and cool slightly before removing from tart tins. Makes 7-8 4-inch quiche or 1 9-10 inch quiche.
- The great thing about this recipe is that substitutions can be made according to your dietary needs and restrictions. I have used coconut milk because I LOVE coconut milk and it’s a perfect substitution for those who cannot tolerate dairy.
- 1 cup whole milk and 1 cup cream can be substituted for coconut milk.
- Perfect quiche starts with a perfect crust. Use my recipe for Pie Crust recipe 101 for a buttery crust that can be found in the crust purchased from the store. I am making 6 4-inch tarts because the crust-to-filling ratio is greater
- The reason for prebaking the crust is so that the crust doesn't get soggy when filled and baked. The crust will be golden brown and crisp after being filled and baked.
- I like to slice the asparagus into little coins when I’m using them in individual quiches. They are just easier to eat. Save the top 2-3 inches to place on top of the quiche. Set aside.
- Do not overfill the quiche with fillings. You want room for the custard that will hold everything together.
- If making a large quiche, allow cooling completely for easy and clean slicing. Quiche can be made a day in advance, cooled, sliced then reheated.
This recipe was originally posted in 2014. Additional notes, nutrition, and recipe cards have been added.