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Asparagus and Leek Quiche

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  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • 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.
  • Category: Brunch
  • Method: Baking
  • Cuisine: Spring

Keywords: quiche, asparagus, leek, spring