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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. 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.

  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.  Allow to 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.  
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  • 1cup whole milk and 1 cup cream can be substituted for the coconut milk.
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  • My crust is not gluten-free or grain free, but can easily be made with a grain free recipe.  I suggest using the grain free crust recipe from Against All Grain.  Those who are on a Paleo diet or grain-free diet can have their quiche and eat it too.  
  • 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 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 quiche.  Set aside.
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  • 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.
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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.