Spring Leek and Asparagus Quiche

Spring leeks and asparagus are perfect for making a spring quiche.  I decided to make 4-inch individual quiches.  They are perfect along side a light salad made with mixed greens.  After all it is St. Patrick’s day and my daughter suggest that I do a “Quiche Me I’m Irish” post.

I decided to make individual quiche using 4-inch tart tins.  A 9-inch tart pan, pie dish or quiche dish may be used for one large quiche.

Roll out the chilled pie dough.  Cut a circle of the dough around the tart tin adding about 1-inch for pressing up the sides of the tin.

If using a pie dish or tart pan, use the same method.

Gently place the dough into the tin.  Do not press!  Just gently lift and place into the tin.  Pressing the dough into place may cause the crust to shrink when baked.

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 bottoms of the crust with fork tines.

Place on a baking sheet.

Cover with plastic wrap and refrigerate for at least 1 hour.  Tarts can be frozen at this point for a week.

After dough has chilled, remove from 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.

I keep a jar of beans that I use specifically as pie weights.  These beans have been used over and over again.

Place the baking sheet into a preheated 350 degree F (176 C) oven.  Bake for 20-25 minutes or until the sides and bottom are a light golden brown.

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 filled and baked.

Set aside to cool.  The crust can be made a day ahead.  Cover with plastic wrap until ready to use.

The crust can be frozen at this point as well.  Prebaking the crust ahead of time makes for quicker quiche prep.

For the quiche filling you will need:

2 cups (475 ml) canned coconut milk OR 1 cup whole milk and 1 cup cream
8 egg yolks
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
fresh ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons (30 ml) coconut oil OR olive oil
1/2 cup (230 g) grated Gruyere cheese
2-3 leeks, white and light green parts only, sliced 1/4-inch thick
5-6 spears asparagus

Remove the ends of the leek.  Using only the white and light green part.

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 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.

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.

Chop the parsley (I have no idea what I did with this pic)

In a mixing bowl add 2 cups 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.

Add 1/2 teaspoon salt.

Add fresh ground pepper and nutmeg.

There’s that parsley I miss placed.  Whisk together and set aside for just a moment.

Place about 1 tablespoon of grated cheese into the bottom of the cooled shell.

Add about the same amount of sauteed leeks.

Add the sliced asparagus.

NOTE:  Do not over fill the quiche with fillings.  You want room for the custard that will hold everything together.

Pour custard over each.

I like to top with asparagus tips…because they’re cute.

Bake in a preheated 350 degree F (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 to cool completely for easy and clean slicing.  Quiche can be made a day in advance, cooled, sliced then reheated.

Spring Leek & Asparagus Quiche

recipe for pie dough, chilled
2 cups (475 ml) canned coconut milk OR 1 cup whole milk and 1 cup cream
8 egg yolks
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
fresh ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons (30 ml) coconut oil OR olive oil
1/2 cup (230 g) grated Gruyere cheese
2-3 leeks, white and light green parts only, sliced 1/4-inch thick
5-6 spears asparagus

To make the quiche crust:  One 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.  Allow to 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.

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