Asparagus, Leek and Brie Quiche – a savory blend of springtime flavors that is the perfect addition to any breakfast or brunch table. Especially wonderful for Mother’s Day.
I’m definitely more of a savory person when it comes to breakfast or brunch. But that’s not to say I don’t occasionally grab a chocolate-frosted, Bavarian cream-filled donut or a lemon blueberry scone.:) I just tend to gravitate towards egg dishes like skillet scrambles, egg sandwiches, casseroles, and quiche of course.
This quiche satisfies my savory tooth perfectly – with sauteed leeks, crisp-tender asparagus, and creamy Brie cheese. There’s something about quiche that I just love. It looks fancy and special, yet it’s easy to prepare.
I love quiche because it’s versatile. The veggies or cheese can be substituted with whatever you have on hand. You don’t need to make a special trip to the store.
- pie crust – store-bought pie dough adds to the ease of this recipe, but you can also make a pie crust from scratch.
- leeks – with a mild onion flavor, leeks are delicious in a quiche. Scallions, shallots, or onions can be substituted.
- asparagus – one of my favorite spring vegetables, asparagus pairs so well with the other ingredients.
- Brie cheese – this soft, creamy cheese melts beautifully into the quiche. You can also try Havarti or Swiss. Small dollops of cream cheese are delicious too.
- heavy cream – gives the custard a rich, silky consistency.
- thyme – fresh or dried thyme are both delicious in this recipe.
Tips for making quiche
This recipe has several steps but none of them are difficult.
- Blind bake the pie crust – Pie crust should be blind-baked when using wet fillings like that in a quiche. Fit the pie dough into the pie plate or tart pan. Cover the dough with parchment paper or aluminum foil and fill with pie weights, dried beans, or rice. Cook until lightly brown.
- Cleaning leeks – leeks tend to be very sandy, so they need to be washed thoroughly. Cut off the root end and the dark green leaves at the top. Slice the leek lengthwise and then cut crosswise into slices. Separate the layers and add to a salad spinner. Rinse well and spin dry.
- Blanching asparagus – this will lock in the bright green color of the asparagus. To blanch the asparagus, chop trimmed asparagus into one-inch pieces. Add to boiling water and cook for 30-60 seconds. Drain and add to a bowl of ice water to stop the cooking. Drain and set aside for the quiche.
- Brie cheese has a white rind. This rind is edible and adds flavor and texture. I like to leave the rind on, but you can cut the rind off before slicing the cheese if you prefer.
- Bake the quiche dish on a sheet pan to catch any spills. If the quiche bakes over, the sheet pan will catch the mess. A sheet pan also makes it easier to transfer the dish in and out of the oven.
- Quiche keeps well – I often bake quiche over the weekend and reheat a slice for breakfast every morning.
Quiche is perfect for breakfast or brunch buffets and special occasions like Mother’s Day. Slice and serve with Berry Fruit Salad with Mint Syrup. Quiche is also wonderful as a light dinner – just serve with a green salad. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry. I love to see what you are making.
More quiche recipes you may enjoy
- Mushroom and Brie Quiche
- Broccoli, Ham and Cheddar Deep Dish Quiche
- Bacon Jalapeno Cheddar Quiche
- Green Eggs and Ham Quiche
- Sausage, Apple, and Cheddar Quiche
- Sausage, Butternut, and Gruyere Quiche
This quiche is filled with springtime flavors - perfect for breakfast or brunch.
- 1 pie crust
- 4 tablespoons butter
- 1 large leek
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 6 spears asparagus
- 3 eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon black pepper
- 4 ounces Brie cheese sliced
Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake for 10-12 minutes until golden brown. Reduce oven to 400 degrees.
Clean the leeks: trim the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into 1/2-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
In a large skillet, melt the butter and add the leeks. Season with salt and pepper and thyme leaves. Saute over medium heat until soft and lightly browned, about 10 minutes. Set aside.
Blanch the asparagus by adding the chopped asparagus to a pot of boiling water. Cook for 30-60 seconds. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain and set aside.
In a mixing bowl, whisk together the eggs and heavy cream. Season with 1/4 teaspoon of black pepper.
Spread the leeks evenly over the pie crust. Top with half of the Brie. Arrange the asparagus over the Brie and pour the egg mixture over the top. Arrange the remaining Brie over the top of the quiche. Bake with a sheet pan under the tart pan to catch any spills.
Place the tart pan or pie dish on a sheet pan. Bake at 400 degrees for 30 minutes or until the custard is set in the middle. Let the quiche rest for 5-10 minutes before slicing.