This asparagus and leek quiche makes for a quick and easy dinner or brunch recipe and it’s packed with seasonal spring produce!freshly baked vegetable quiche

Quiche. It’s what’s for dinner.

freshly baked vegetable quiche

But really though, I always forget how easy it is to make a quiche. It’s like 15 minutes of prep time, you throw it in the oven and go about your business for an hour and then voila, dinner is served. It’s super convenient for a weeknight meal. Or, you can do what I did which was make a quiche for Sunday brunch and then have leftovers for dinner during the week.

freshly baked vegetable quiche

I love baked egg dishes like quiche or frittata because I look at them as a vehicle to use up leftover produce, proteins and cheeses. And you can customize them based on what’s in-season! Right now at the end of spring and almost summer, asparagus and leeks are poppin’ up everywhere. So we’ve been eating a lot of asparagus in our house lately. The asparagus adds a nice textural component to the quiche and the leek provides that mild onion flavor. The gruyere cheese ties it all together with a salty component. Plus, the cheese provides a source of fat and DYK that dietary fat actually helps to improve the aroma, taste, and satisfaction of a dish?

two slices of vegetable quiche

We’ve been serving up the quiche with a side salad and sometimes with toast too depending on our hunger levels. Enjoy this for an easy weeknight dinner or bring it as a brunch dish for Father’s Day, bridal showers, baby showers or whatever else you’re celebrating this time of year (like you just being awesome). 

slice of quiche with asparagus and leek

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Asparagus and Leek Quiche

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x


This asparagus and leek quiche makes for a quick and easy dinner or brunch recipe and it’s packed with seasonal spring produce!


  • 1 tablespoon unsalted butter
  • 1 bunch asparagus, tough ends trimmed and cut into 1/2-inch pieces (roughly 2 cups)
  • 1 leek, white and light green parts only, thinly sliced
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 3 large eggs
  • 1/2 cup Greek yogurt
  • 1 cup milk
  • 1 cup shredded Gruyere cheese
  • 9-inch prepared pie crust


  1. Preheat oven to 350 degrees F.
  2. Melt butter in a sauté pan over medium heat. Add asparagus and leek and sauté for 8 minutes, stirring occasionally, until asparagus is slightly tender. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. In a medium bowl, whisk together eggs, Greek yogurt, and milk. Season with remaining salt and pepper.
  4. Place prepared pie crust on a baking sheet (to avoid any spillage while baking). Sprinkle cheese evenly over crust. Top with asparagus and leek. Pour egg mixture over.
  5. Bake at 350 degrees F until the edges are set but it still jiggles a little in the center, about 40-50 minutes.
  6. Let cool for at least 20 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: Spring

Keywords: quiche, asparagus, leek, spring

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in April 2015.

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  1. Karen Bragg

    I’m confused. People are commenting about cottage cheese in the quiche. I do not see cottage cheese listed as an ingredient. Greek yogurt, milk but not cottage cheese. Where is that coming from?

    • Hi Karen – apologies for the confusion! This recipe was retested, reshot and revamped in 2019 to bring you the most delicious (and most beautiful) dish! The original post, which included cottage cheese as an ingredient, was published in April 2015. In retesting and revamping the recipe, I decided to use Greek yogurt instead of cottage cheese.

  2. This looks & sounds amazing! I need to make it soon. Quiche & frittatas are so delicious, & I agree that they are perfect to use up leftover vegetables!

  3. Andrea

    This recipe has fast become a family favourite. Because I have to watch my cholesterol I leave out the pastry, and voila, I can eat it almost every night 🙂
    Also, fresh asparagus is not always available here, and the kids voted to leave canned out, so now I make it with leek.only… delicious!!

  4. Quiche is the best and I love the addition of cottage cheese! I’m coming to brunch at YOUR house! 😉

  5. This is gorgeous! I am a fun of the cottage cheese in here! 🙂

  6. Melissa

    This was really yummy! I just used puff pastry rather than a pie crust and it turned out perfectly. Thank you!

  7. Yum! This looks wonderful… the cottage cheese adds such great texture!

  8. I made this tonight and I fell in love with quiche all over again! Great recipe!

  9. I’m with you on the love of quiches and frittatas for their ease and vehicle for veggies. Leeks and asparagus are a great combo! Never thought to add cottage cheese to a quiche, but what a great way to get more protein. Happy spring!

  10. This looks amazing, definitely will be making it for my family this weekend! Love your blog, it’s beautiful!