Description
This Asparagus and Leek Quiche with Gruyère Cheese is a delightful savory pie featuring tender sautéed asparagus and leeks combined with creamy Greek yogurt, milk, and rich Gruyère cheese, all baked in a flaky 9-inch pie crust. Perfect for breakfast, brunch, or a light meal, this elegant yet easy-to-make quiche offers a sophisticated flavor profile with minimal effort and is great served warm, at room temperature, or cold.
Ingredients
Units
Scale
Vegetables
- 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)
Dairy and Eggs
- 1 tablespoon unsalted butter
- 3 large eggs
- 1/2 cup Greek yogurt
- 1 cup milk
- 1 cup shredded Gruyère cheese
Other
- 9-inch prepared pie crust
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to allow it to reach the perfect baking temperature while you prepare the filling.
- Sauté the Vegetables: In a sauté pan over medium heat, melt 1 tablespoon of unsalted butter. Add the trimmed and chopped asparagus along with the thinly sliced leek. Cook, stirring occasionally, for 6-8 minutes until the asparagus is tender but still slightly crisp. If the leeks start to brown too quickly, reduce the heat to medium-low. Season with salt and pepper to your preference.
- Prepare the Egg Mixture: In a medium bowl, whisk together 3 large eggs, 1/2 cup Greek yogurt, and 1 cup of milk until smooth. Season again with salt and pepper, ensuring the custard is well seasoned to complement the vegetables and cheese.
- Assemble the Quiche: Place the 9-inch prepared pie crust on a baking sheet to catch any filling drips. Evenly sprinkle 1 cup of shredded Gruyère cheese on the bottom of the crust. Next, layer the sautéed asparagus and leek mixture over the cheese. Finally, carefully pour the egg and yogurt custard over the vegetables and cheese to fill the crust evenly.
- Bake the Quiche: Bake in the preheated oven for 35 to 45 minutes. The quiche is done when the edges are set and firm, but the center still jiggles slightly when gently shaken—this ensures a creamy texture.
- Cool and Serve: Allow the quiche to cool for at least 15 minutes before slicing. This resting time helps the custard set fully, making it easier to cut. Serve warm, at room temperature, or chilled according to your preference.
Notes
- Use either a homemade or store-bought pie crust for convenience and flexibility.
- The quiche can be served any time of day: breakfast, brunch, lunch, or even a light dinner.
- Allowing the quiche to cool before serving improves texture and flavor blending.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
- To add more flavor, consider seasoning the custard with a pinch of nutmeg or fresh herbs like thyme or chives.
Nutrition
- Serving Size: 1/4 of quiche (about 1 slice)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 180 mg
