Leek, Asparagus and Goat Cheese Quiche

Some years ago, I was invited to a baby shower. This was my first introduction to quiche. It was smooth and creamy, light and delicate, with some bacon crumbled on top. Fast forward about 5 years later, I went to Paris and was on the hunt for a great quiche. I did find it and have moments where all I want is to have one perfect slice. The great thing about quiche is that you can add whatever you want to it. I had some leeks, asparagus, red pepper, and goat cheese in the fridge. So guess what I made: a leek, asparagus, and goat cheese quiche.

What is a Quiche?

A quiche is a savory custard pie. Typically, a quiche is an egg and cream custard base that is cooked into a pastry (pie) crust. Adding your favorite meats and/or vegetables surely elevate this simple egg dish into an amazing meal. You can leave the quiche plain by pouring the custard into the pastry crust and baking as is with no added meats or veggies. If you are attempting to go low-carb you can make a crustless quiche. Either way, a quiche is very delicious to me.

How to Make a Quiche

What is important to know when making a quiche is that whatever you wish to put inside the quiche needs to be cooked separately. If you are adding ham, cook the ham and set it aside so that it can cool. If you are adding vegetables, cook the vegetables, set them aside, and allow them to cool. You do not want to add soggy vegetables and meat as it will add extra and unnecessary moisture to the quiche.

Leek, Asparagus, and Goat Cheese Quiche

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Leek, Asparagus, and Goat Cheese Quiche

Yield: 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

A delicious quiche with Spring vegetables perfect for Spring Brunch.

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Ingredients

• 6 asparagus stalks, chopped in one inch pieces.
• 1 leek chopped, the white part - not the leaves
• 1/4 cup chopped red bell peppers (optional)
• 1 tbsp of butter
• 3 oz goat cheese, sliced in small sections
• 3 eggs
• 1 cup of milk
• 1 pie shell or pie crust (must have pie dish for the pie crust)
• 1/4 tsp ground black pepper
• 1 tsp of salt

Instructions

1. Preheat the oven to 350°
2. Chop the leeks, asparagus, and red pepper (optional).
3. Add the vegetables to the skillet with the butter and cook for 3-4 mins. The goal is not to cook until completely done, but to cook long enough so that it is not raw. Remove from the skillet and put on a plate. Allow the vegetables to cool
4. If using a frozen pie crust already in a pie tin, it is important to cook the raw dough in the oven for 10 minutes so that the quiche does not have soggy dough once it is finished. If you are using a refrigerated pie crust, you will want to roll the crust out so that it can properly lay in a pie dish. You will also want to cook the refrigerated pie crust in the oven for 10 minutes. You will have to add dried beans or pie weights so that the crust remains flat.
5. Whisk the eggs and half and half together with the salt and black pepper.
6. Add the cooked veggies to the pie crust. Pour the egg and cream mixture on top of the cooked veggies.
7. Place in oven and bake for 45-50 minutes. Check the quiche around the 40 minute mark. The quiche is done when the middle has a slight jiggle. Very slight.
8. Remove from the oven when the quiche is done and allow it to cool for at least 10 minutes before slicing.
9. I like to top the quiche with chives. Serve and Enjoy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 81mgSodium: 518mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 8g

What is your favorite breakfast meal? Please check out other delicious breakfast ideas here!