Leek, Asparagus, & Gruyere Quiche

This lovely quiche is exquisite as both a brunch, with a coffee or mimosa, or for dinner, with a glass of your favourite white wine. It’s delicate, delicious, and sure to delight whoever is lucky enough to be served by you!

You won’t want to skip the Leek Olive Oil in the crust — it adds a wonderful, unique flavour to the whole dish.




Crust Ingredients:

🔹 1 cup all-purpose flour

🔹 1⁄2 teaspoon salt

🔹 1⁄4 cup Fused Leek Olive Oil

🔹 1⁄4 cup ice cold water

Crust directions:

🔹 Mix the and salt together in a bowl using a fork.

🔹 In a separate small bowl, whisk together the Leek Olive Oil and water. Then, pour this into the flour mixture.

🔹 Whisk the mixture with a fork until evenly distributed and a crumbly dough begins to form. Evenly press this pie crust into a 9" pie dish.

Quiche filling:

🔸 ½ pound cooked bacon crumbled (optional)

🔸 1 ⅓ cup asparagus chopped

🔸 1 cup Gruyere cheese shredded

🔸 5 large eggs

🔸 1 cup half & half cream 

🔸 ¼ tsp garlic powder

🔸 ¼ tsp fresh ground pepper

🔸 2 tsp salt (or to taste)

To make the quiche:

✨ Preheat the oven to 400° F (200° C).

✨ Chop raw asparagus into 1/2 inch pieces.

✨ In a small bowl whisk together eggs, half & half and seasonings until combined.

✨ Add the cooked crumbled bacon, cheese, and chopped asparagus, into the pie shell.

✨ Pour the egg mixture over the bacon, cheese and asparagus.

✨ Bake in the preheated oven for 15 minutes. Then reduce heat, leaving the pie in the oven to 350° F (175° C) and bake for an additional 35 minutes.

✨ The quiche will turn a nice golden brown on top which should indicate doneness. The center of the quiche should be just set and barely jiggle when moved. It will continue to cook and set once removed from the oven.

✨ Remove from the oven and allow it to sit for at least 25 minutes before serving. This quiche is fabulous when cooled to room temperature and can easily be reheated with great results.

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