Martha Stewart Asparagus, Leek, and Gruyere Quiche

Martha Stewart Asparagus, Leek, and Gruyere Quiche turns crisp-tender asparagus, sweet leeks and nutty Gruyere into a creamy, custardy quiche in 1 hour 35 minutes. This no par-bake spring breakfast ideas favorite fits Easter brunch, Mother's Day and easy weekend entertaining.

Cook the leek and asparagus until crisp-tender, then let them cool before they go into the crust. Warm vegetables heat the egg mixture too early, which can leave the filling watery and the bottom crust soft.

Martha skips the par-baking, so the cheese and vegetables go straight into a well-chilled crust and the eggs are poured over the top. Baking on the lowest oven rack on a rimmed sheet also crisps the bottom of the crust without any extra step.

Martha Stewart Asparagus, Leek, and Gruyere Quiche

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Course: BreakfastCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

380

kcal

Thin diagonal asparagus slices and soft leeks sit in a tender half-and-half custard over a layer of melted Gruyere. A low, slow bake sets the center gently while the crust turns golden at the edges.

Ingredients

• 1 tablespoon butter
  

• 1 leek (white and light green parts only), halved and thinly sliced, then well washed
  

• Coarse salt and ground pepper
  

• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  

• 4 large eggs
  

• 1 1/4 cups half-and-half
  

• Ground nutmeg
  

• Our Favorite Pie Crust , fitted into a 9-inch pie plate, well chilled
  

• 1 cup shredded Gruyere cheese (4 ounces)
  

Directions

• Preheat the oven: Preheat the oven to 350°F with the rack in the lowest position. Then melt 1 tablespoon butter in a large skillet over medium heat.
• Cook the vegetables: Add 1 sliced leek and 1 pound sliced asparagus to the skillet, then season with coarse salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes until the asparagus is crisp-tender, then let it cool.
• Mix the custard: Whisk 4 large eggs, 1 1/4 cups half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of nutmeg in a large bowl. Whisk until the mixture is smooth and evenly yellow.
• Fill the crust: Set the chilled pie crust in its 9-inch plate on a rimmed baking sheet. Sprinkle 1 cup shredded Gruyere over the bottom, then top with the cooled asparagus mixture and pour the egg mixture over everything.
• Bake the quiche: Bake for 50 to 60 minutes, rotating the sheet halfway through. It's done when the center is just set and no longer jiggles.
• Rest and serve: Let the quiche stand for 15 minutes before slicing. That gives the custard time to firm up, so the slices hold together on the plate.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to par-bake the crust for this quiche?

No, this recipe skips par-baking entirely. Just keep the crust well chilled, put the cheese in first and bake on the lowest rack so the bottom crisps up.

How long does leftover asparagus quiche keep?

Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. For freezing, wrap it in a double layer of plastic and a layer of foil, then thaw it in the fridge overnight.

Can I make this quiche ahead of time?

Yes, bake it and let it cool completely, then cover with foil and refrigerate for up to 3 days. Reheat it in a 350°F oven for 15 to 25 minutes until hot throughout.

What's the best way to reheat a slice?

Use a 350°F oven for 15 to 25 minutes, which keeps the crust crisp. A microwave works in a pinch at 30 seconds to 1 minute per slice, but the crust turns very soft.

How do I clean leeks properly for a quiche?

Trim the roots and dark green tops, halve the leeks lengthwise and slice them thin. Then swish the slices in a bowl of cold water, lift them out and drain well, because dirt hides between the layers.