Homemade breakfast quiche, yes please! Freshly sautéed asparagus and leeks combine with eggs, creamy Greek yogurt, milk and gruyère cheese, all baked into a flaky pie crust (homemade or store-bought, you choose!). It’s a fancy feeling quiche that’s incredibly easy to bake at home in less than 1 hour!
When you’re looking for a quick and easy weeknight dinner or healthier ideas for breakfast, quiche to the rescue!
I like to buy a pre-made pie crust to save time and from there it’s pretty simple with only 15 minutes of prep time and 40 minutes in the oven.
This asparagus and gruyere quiche is delicious year-round but it’s especially fitting for spring when asparagus and leeks are in-season.
As a registered dietitian, I love cooking with asparagus in the spring when its nutrient quality and taste is at its peak. My asparagus mushroom galette with goat cheese is another springtime favorite!
That’s why this quiche is perfect for mother’s day, baby and bridal showers, Easter, and other spring brunch celebrations!
Quiche is pretty easy to customize too (and so are my veggie egg bites!). You want to aim for about 1.5 – 2 cups of cooked vegetables so if asparagus or leeks aren’t your jam, substitute them with another sautéed veg!
I like using gruyere cheese in this recipe because it’s salty and slightly nutty with a rich and creamy finish. It’s similar to Swiss cheese in flavor. And fun fact, I traveled to Gruyeres, Switzerland once, where they make Gruyere cheese! Maybe that’s why I also love my Swiss Chard and Potato Frittata with Gruyère Cheese so much.
Serve this asparagus and cheese quiche alongside a salad for lunch/dinner or some fruit at breakfast time for a balanced meal!
For a quick step-by-step, check this recipe out in Web Stories!
Ingredients You’ll Need
Notes on Ingredients
Leek: part of the allium family, leeks are related to garlic, onion, chives, and shallot, have a sweet oniony taste, and lend lots of flavor to this recipe. Use only white and light green parts of the leek. Discard the dark green parts of the leek or pop them in the freezer and save to use to make stock.
Asparagus: with a mild earthy, slightly bitter flavor, asparagus is delicious sautéed with aromatics like garlic or leek. It adds a nice textural component to this quiche.
Gruyère cheese: A type of Swiss cheese known for its rich, creamy, salty, nutty flavor and melting abilities. Fun fact: it’s named after a town in Switzerland called Gruyères, where it was originally made, and I visited this town when I traveled to Switzerland! To look for Gruyère cheese made in Gruyères, look for the AOP distinction on the label.
Greek yogurt: you don’t have to use Greek yogurt in this recipe; it just gives it a little more protein and a little more tang. If you’re not using, be sure to use 1 1/2 cups milk total.
Milk: I use whole milk in this recipe because it lends a rich flavor to the eggs
How to Make Asparagus Leek Quiche
Step 1: In a nonstick pan, heat butter over medium heat. Sauté asparagus and leek until asparagus is slightly tender and leeks have softened, about 6-8 minutes.
Step 2: Whisk eggs, milk and Greek yogurt until combined. Season with salt and pepper.
Step 3: Grate Gruyère cheese if you can’t find it pre-shredded.
Step 4: Place prepared pie crust on baking sheet to avoid spillage. Top crust with grated Gruyère cheese, followed by sautéed asparagus leek mixture and then pour egg mixture over top. Bake at 350 degrees F until edges are set and center jiggles slightly, about 35-45 minutes.
Expert Tips
- Buy a pre-made pie crust to save time and energy! I buy frozen pie crusts so that I can use them whenever I need ’em!
- Aim for about a total of 1.5-2 cups cooked vegetables for the quiche – it makes for a nice veg to egg ratio!
- Sauté your vegetables before adding them to the quiche! This will ensure they are cooked to a desirable texture and reduces added moisture to the quiche.
- To prepare the leek for the quiche, cut off the dark green ends and cut in half lengthwise. Be sure to wash in between the layers as dirt can easily get trapped in them. Then make thin slices horizontally.
- I use a pre-made pie crust for this recipe for ease and time saving but if you’re making a homemade crust, you should pre-bake your pie crust to avoid a quiche with a soggy bottom. It also ensures that your egg custard and crust are done at the same time.
- Blind bake or partially bake your pie crust to avoid a soggy bottom. To do this, you’ll line your crust with parchment paper and weigh it down with pie weights or a bag of dry beans (about 1 1/2 lbs). This helps so that the middle doesn’t puff up and the sides don’t slouch. For partially baked crust, you’ll want the bottom to look pale but dry and flaky.
Asparagus is Nutritious!
As a dietitian, I love that asparagus is a nutrient-packed vegetable. It’s a good source of fiber, folate, vitamins A, C, E and K, and it’s packed with antioxidants. Plus, asparagus contains prebiotics which are like food for the probiotics (good bacteria) in our gut!
Preparation and Storage
To store, once the quiche has cooled to room temperature, wrap tightly with plastic wrap or store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to three months (although best texture will be used after 1-2 months in freezer).
To prepare quiche ahead of time, sauté vegetables and make egg mixture. Mix asparagus and leek with egg mixture, stir in grated cheese, and store in the refrigerator overnight until ready to bake.
Recipes That Pair Well
I love quiche paired with a salad. Here are some of my favs:
Shaved Brussels Sprout Salad with Pomegranate
Luang Prabang Laos-Inspired Salad
Kale and Strawberry Salad with Kefir Buttermilk Dressing
For more inspiration, check out my other brunch recipes below!
- Butternut Squash Hash with Eggs
- Easy Shakshuka with Harissa
- The Best Everything Bagel Casserole
- Easy Vegan French Toast
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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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Asparagus and Leek Quiche with Gruyère Cheese
(6 votes, average: 4.17 out of 5)
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- Total Time: 50 minutes
- Yield: 4–8 servings 1x
- Diet: Vegetarian
Description
Homemade breakfast quiche, yes please! Freshly sautéed asparagus and leeks combine with eggs, creamy Greek yogurt, milk and gruyère cheese, all baked into a flaky pie crust (homemade or store-bought, you choose!). It’s a fancy feeling quiche that’s incredibly easy to bake at home in less than 1 hour!
Ingredients
- 1 tablespoon unsalted butter
- 1/2 bunch asparagus (about 5 ounces), tough ends trimmed, and cut into 1/2-inch pieces (about 1 cup)
- 1 large leek or 2 small leeks, white and light green parts only, thinly sliced (about 1 cup)
- Salt and pepper
- 3 large eggs
- 1/2 cup Greek yogurt
- 1 cup milk
- 1 cup shredded Gruyère cheese
- 9-inch prepared pie crust
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a sauté pan over medium heat. Add asparagus and leek and sauté for 6-8 minutes, stirring occasionally, until asparagus is slightly tender. If leeks start to brown too quickly, turn heat down to medium-low. Season with salt and pepper, to taste.
- In a medium bowl, whisk together eggs, Greek yogurt, and milk. Season with salt and pepper.
- Place prepared pie crust on a baking sheet (to avoid any spillage while baking). Sprinkle Gruyère cheese evenly over crust. Top with asparagus and leek. Pour egg mixture over.
- Bake at 350 degrees F until the edges are set but it still jiggles a little in the center, about 35-45 minutes.
- Let cool for at least 15 minutes before serving. Quiche can be served warm, at room temperature, or cold.
Notes
- To store: once quiche has cooled to room temperature, wrap tightly with plastic wrap or store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to three months (although best texture will be used after 1-2 months in freezer).
- To prepare quiche ahead of time, sauté vegetables and make egg mixture. Mix asparagus and leek with egg mixture, stir in grated cheese, and store in the refrigerator overnight until ready to bake.
- I use a pre-made pie crust for this recipe for ease and time saving but if you’re making a homemade crust, you should pre-bake your pie crust to avoid a quiche with a soggy bottom. It also ensures that your egg custard and crust are done at the same time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Spring
