Asparagus & Leek Quiche with Gruyere Cheese Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 18, 2011 • 2 comments

Whole milk and cornstarch replace the traditional half and half creamer, resulting in a lighter, custardy quiche. Corn oil replaces the butter in the crust. Leeks, asparagus, and tomatoes make this the perfect main dish for Easter brunch, Mother’s Day breakfast in bed, or for serving special visitors breakfast. Pair with fresh fruit and muffins.

Prep time: 45 minutes plus 2 hours to chill pie dough

Finishing bake time: 35 minutes

Makes 8 servings

Ingredients:

Crust:

1 cup whole wheat pastry flour

1/3 cup all-purpose flour

1/2 cup corn oil

3 tablespoons orange juice

1/4 teaspoon salt

Filling:

1 leek

1 teaspoon butter made with canola oil (or substitute butter)

8 asparagus spears with bottom 1/3 cut off and discarded

4 eggs

1-1/2 tablespoons cornstarch

1-1/4 cups whole milk

1/2 teaspoon salt

pinch white or black pepper

pinch nutmeg

4 ounces Gruyere or Swiss cheese, grated (about 1 cup)

2 small tomatoes, sliced thinly into 8 pieces

Instructions:

1. Stir together flour, oil, orange juice, and salt in a medium bowl just until moistened. Shape into a ball and flatten slightly into a thick disk. Wrap in plastic and chill for at least 2 hours, up to 24 hours.

2. Preheat oven to 375°F. Unwrap dough and place between two sheets of parchment or waxed paper that are a few inches larger than a 9-inch glass pie dish. Roll out into a 1/8-inch thick large circle that is 1 inch larger than the pie dish all around. Carefully remove the top sheet then invert the dough and place on top of dish. Carefully pull back the sheet and then gently press dough into dish. Fold hanging dough onto itself on the rim. Pinch dough with index finger and thumb all around the rim to add a decorative touch. Prick about 10 times around bottom and sides of crust to prevent bubbles from forming. Bake for 13-15 minutes until crust is set, dry, and light golden brown.

3. Make filling while the crust bakes. Rinse the leeks under water to remove grit. Cut the leek where the white part fades and the dark green top begins. Discard the green top. Cut off the bottom of leek to remove root, then cut the white part lengthwise in half. Rinse well again between layers to remove all grit. Slice crosswise into thin strips. Heat small pan over medium heat and melt butter. Add leeks, stir, and reduce heat to low. Cook for 6 minutes until tender, then remove from heat.

4. Slice asparagus lengthwise in half and then cut into 1-inch pieces on the bias. Add eggs to medium bowl and whisk until blended evenly. Add cornstarch to milk and stir with fork to break up any clumps. Add milk, salt, pepper, and nutmeg to eggs an stir together. Arrange leeks, asparagus, and cheese into bottom of warm pie shell. Pour egg mixture on top, leaving 1/2 inch from the top edge of crust. Do not overfill.

Place tomatoes evenly on top towards the edge so that each piece of quiche will have a tomato centered on top. Bake quiche for 32-35 minutes until toothpick inserted into the custard 1 inch from crust comes out clean. Allow quiche to set for 10 minutes before slicing into.

Tips

The quiche can be baked the day before serving. Reheat in 325°F oven for 20 minutes until hot.

Store-bought frozen crust may be substituted for homemade crust.

Crust may be baked ahead. Warm it slightly in the oven before adding the filling.

For a glossy-looking crust, brush the rim lightly with milk or egg yolk mixed with a little water.

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Asparagus & Leek Quiche with Gruyere Cheese

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 18, 2011

• Yield: 8 Servings
• Prep: 45 mins
• Cook: 35 mins
• Ready In: 1 hr 20 mins

Leeks, asparagus, and tomatoes make this the perfect main dish for Easter brunch, Mother’s Day breakfast in bed, or for serving special visitors breakfast.

Ingredients

• 1 cup whole wheat pastry flour
• 1/3 cup all-purpose flour
• 1/2 cup corn oil
• 3 tablespoons orange juice
• 1/4 tablespoon salt
• 1 teaspoon butter made with canola oil or substitute butter
• 8 spears asparagus with bottom 1/3 cut off and discarded
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 pinch white to black pepper
• 1 pinch nutmeg
• 4 ounces Gruyere or Swiss cheese graded
• 2 small tomatoes sliced thinly into 8 pieces

Instructions

1. Stir together flour, oil, orange juice, and salt in a medium bowl just until moistened. Shape into a ball and flatten slightly into a thick disk. Wrap in plastic and chill for at least 2 hours, up to 24 hours.
   
2. Preheat oven to 375°F. Unwrap dough and place between two sheets of parchment or waxed paper that are a few inches larger than a 9-inch glass pie dish. Roll out into a 1/8-inch thick large circle that is 1 inch larger than the pie dish all around. Carefully remove the top sheet then invert the dough and place on top of dish. Carefully pull back the sheet and then gently press dough into dish. Fold hanging dough onto itself on the rim. Pinch dough with index finger and thumb all around the rim to add a decorative touch. Prick about 10 times around bottom and sides of crust to prevent bubbles from forming. Bake for 13-15 minutes until crust is set, dry, and light golden brown.
   
3. Make filling while the crust bakes. Rinse the leeks under water to remove grit. Cut the leek where the white part fades and the dark green top begins. Discard the green top. Cut off the bottom of leek to remove root, then cut the white part lengthwise in half. Rinse well again between layers to remove all grit. Slice crosswise into thin strips. Heat small pan over medium heat and melt butter. Add leeks, stir, and reduce heat to low. Cook for 6 minutes until tender, then remove from heat.
   
4. Slice asparagus lengthwise in half and then cut into 1-inch pieces on the bias. Add eggs to medium bowl and whisk until blended evenly. Add cornstarch to milk and stir with fork to break up any clumps. Add milk, salt, pepper, and nutmeg to eggs an stir together. Arrange leeks, asparagus, and cheese into bottom of warm pie shell. Pour egg mixture on top, leaving 1/2 inch from the top edge of crust. Do not overfill.
   
5. Place tomatoes evenly on top towards the edge so that each piece of quiche will have a tomato centered on top. Bake quiche for 32-35 minutes until toothpick inserted into the custard 1 inch from crust comes out clean. Allow quiche to set for 10 minutes before slicing into.
   

• Cuisine: American
• Course: Breakfast
• Skill Level: Advanced