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Creamy Spring Quiche Recipe with Asparagus Gruyère and Leeks Perfect for Brunch

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A creamy and flavorful spring quiche featuring fresh asparagus, caramelized leeks, and nutty Gruyère cheese wrapped in a flaky buttery crust. Perfect for brunch or any cozy occasion.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ tsp salt
  • 8 tbsp (113g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 1 bunch asparagus (about 1 lb / 450g), trimmed and cut into 1-inch pieces
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 2 tbsp olive oil or unsalted butter (for caramelizing leeks)
  • 1 ½ cups (150g) Gruyère cheese, freshly grated
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • Salt and freshly ground black pepper to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Make the crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Caramelize the leeks: While the dough chills, heat olive oil or butter in a skillet over medium heat. Add the sliced leeks and cook slowly, stirring often, until golden and sweet, about 15 minutes. Season lightly with salt. Set aside.
  3. Prepare the asparagus: Bring a pot of salted water to a boil. Blanch asparagus pieces for 2 minutes until bright green and slightly tender. Drain and transfer to an ice bath to stop cooking. Drain again and pat dry.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle. Gently transfer it to the tart pan, pressing into edges and trimming excess. Chill again for 15 minutes to prevent shrinking.
  5. Blind bake the crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, baking for another 5 minutes until the crust is set but not browned.
  6. Make the custard: In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
  7. Assemble the quiche: Spread caramelized leeks evenly over the crust, scatter asparagus pieces on top, then sprinkle with grated Gruyère. Pour the custard mixture over everything, allowing it to settle.
  8. Bake: Bake at 375°F (190°C) for 30–35 minutes until the filling is set but still slightly jiggly in the center. The top should be lightly golden.
  9. Rest and serve: Let the quiche cool for 10–15 minutes before slicing to help the custard finish setting and make slicing cleaner.

Notes

Chill the dough well to keep the crust flaky. Blind bake the crust to prevent sogginess. Caramelize leeks slowly over medium heat for sweetness. Use freshly grated Gruyère for best melting and flavor. Let quiche rest before slicing for cleaner cuts. If crust edges brown too fast, tent with foil. Blanch asparagus quickly to avoid toughness.

Nutrition

Keywords: quiche, asparagus, Gruyère, leeks, brunch, spring recipe, creamy quiche, savory tart

Find it online: https://elvafood.com/creamy-spring-quiche-recipe-with-asparagus-gruy-e-re-and-leeks-perfect-for-brunch/