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You are here: Home / Recipes / Breakfast / Spring Leek and Asparagus Quiche

Spring Leek and Asparagus Quiche

March 4, 2019 Updated February 7, 2023 6 Comments

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baked asparagus quiche tarts
Spring Leek and Asparagus Quiche are calling my name.  It’s time to wish winter away.  These little quiches are filled with a rich custard made with coconut milk and egg yolks making the custard smooth, creamy, and very rich.  
baked asparagus quiche tarts
 

Why I love this recipe

The great thing about this recipe is that you can make substitutions 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.  

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 😉

tart tin on pie dough cutout1
Pricking pie dough with fork2
small quiche on with parchment and pie weights5
Pressing pie dough into tart tin3
6 tarts on baking sheet covered with plastic wrap4
Baked quiche tarts shells6
  1. 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.
  2. 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. 
  3. Prick the bottom and sides of the crust with a fork.
  4. 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. 
  5. 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.
  6. 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

leeks, aparagus, cheese, egg yolks, coconut cream on marble board

cut leeks in a bowl of water1
Grated cheese3
Sautéed leeks in fry pan2
chopped asparagus4
  1. 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.
  2. 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.
  3. Grate Gruyere cheese.  Set aside.
  4. 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

Coconut milk and egg yolks in bowl1
nutmeg on top of quiche custard3
Whisked coconut milk and egg yolks2
chopped parsley in custard mixture4
  1. 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. 
  2. Whisk together.
  3. Whisk in 1/2 teaspoon salt,  fresh ground pepper, and nutmeg.
  4. Stir in chopped parsley.

Filling the quiche

adding grated cheese to quiche shell1
spooning custard into quiche shells3
Quiche tarts going into oven5
adding leeks and asparagus to quiche2
Quiche topped with asparagus tips4
6 baked quiche tarts6
  1. Place about 2 tablespoons of grated cheese into the bottom of the cooled shell.
  2. 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.
  3. Carefully spoon custard over each. 
  4. I like to top it with asparagus tips…because they’re cute.
  5. 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.
  6. 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.

 

4.41 from 5 votes
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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.

Course Main Course
Cuisine American, French
Keyword individual quiche, leek and asparagus quiche, leek and asparagus quiche recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Calories 346 kcal
Author Janet Barton

Ingredients

  • 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

Instructions

To make the quiche crust:

  1. 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.

  2. 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:

  1. 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:

  1. 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.

Recipe Notes

  • 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.
Nutrition Facts
Spring Leek & Asparagus Quiche
Amount Per Serving (1 slice)
Calories 346 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g90%
Cholesterol 204mg68%
Sodium 281mg12%
Potassium 237mg7%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 870IU17%
Vitamin C 5.1mg6%
Calcium 138mg14%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted in 2014.  Additional notes, nutrition, and recipe cards have been added.

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Filed Under: Breakfast, Pies and Tarts Tagged With: asparagus quiche, coconut leek quiche, coconut milk quiche, spring asparagus quiche

Previous Post: « Easy Homemade Marzipan
Next Post: Chocolate Coconut Almond Granola »

Reader Interactions

Comments

  1. Lily Belvins says

    March 31, 2024 at 10:52 am

    Just want to say your article is as astounding. The clarity in your post is simply nice and i could assume you’re an expert on this subject. Well with your permission let me to grab your RSS feed to keep updated with forthcoming post. Thanks a million and please keep up the enjoyable work.

    Reply
  2. Tammy says

    April 8, 2019 at 3:52 pm

    Do you also steam/cook asparagus or just add them in raw? This looks so delicious…can’t wait to make it. thank you!

    Reply
  3. Dagmar Janíková says

    April 11, 2014 at 10:05 am

    Thanks for sharing this recipe with us. I cooked it yesterday and it was really delicious. It came just in time because we have an asparagus season here in the Czech Republic. Thank you

    Reply
    • Janet Barton says

      April 15, 2014 at 5:45 pm

      Thank you for your comment. I'm so happy your like the recipe.

      Reply
  4. Daniela says

    March 18, 2014 at 12:17 am

    Ohh, asparagus! we didn't had them this past spring, due to nation-wide heavy rain that ruined the harvest. I'm still weeping.

    I'm cooking this tonight (but with caramelized onions and portobellos) and calling it "the reconciliation tart". As in, me getting back together with my house after a few days of separation due a.. rat invasion! yay!
    Some crumb head demo an old house without killing the pests first, so the rodents sprayed everywhere. Two of them nestled in the back of my fridge. Next time I'm moving to Lapland.

    Reply
    • Janet Barton says

      March 21, 2014 at 2:14 am

      This is a sad story for asparagus but your substitution sounds divine. Ha ha I love the title. I have three cats, needless to say I don't have a mouse or rat problem. Maybe I should send you one of my cats 🙂

      Reply
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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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