Asparagus Leek Quiche with Potato Crust
- 1-2 tablespoons olive oil divided
- 2 cups asparagus tough ends removed, cut into 1 - 2 inch pieces (it's a about 2/3 of a bunch of asparagus)
- 2 cups leeks sliced thin (about 2 leeks, white part and light green parts only)
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 6 eggs
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyere Swiss cheese feel free to make it a heaping cup (Gruyere is an aged Swiss cheese that adds a great flavor)
- 2/3 cup half and half
- 1 cup milk we've used both 2% and whole milk
- 1 heaping tablespoon chives chopped
- 1 tablespoon fresh thyme
- 2 potatoes
- olive oil
Prepare the potato crust
- Preheat oven to 425 degrees F.
- Peel potatoes and slice into 1/4 inch or or thinner rounds. The thicker your rounds, the more you'll taste the potato (almost like a Spanish omelette)
- Lightly oil the pie pan, then place the potatoes in the pie dish overlapping some so that it "fits' the bottom of the pan and place some of the small rounds along the edges. Don't worry if they're not "perfect" --you can move them around after baking if you need to.
- Place potato crust in the oven and bake 20-25 minutes or potatoes are cooked through and starting to brown around the edges.
- Set aside.
- Reduce oven temperature to 400 degrees.
While potato crust bakes, prepare the filling
- In a large saute pan, heat 1-2 tablespoons of olive oil or enough to coat the bottom of the pan over medium heat. When oil of hot (shimmering but not burning), add the leaks and asparagus, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and saute 5-7 minutes or until asparagus are bright green and tender - crisp.
- In a large mixing bowl, whisk together eggs, half and half, milk, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, chives and thyme.
- Place sauteed asparagus leeks mixture on top of the cooked potato crust. Top with Gruyere
- Pour egg mixture on top of it all.
- Top with extra asparagus, leeks and thyme to decorate if desired.
- Bake in a 400 degree preheated oven for 35-45 minutes or until quiche is set in the center, and a knife or toothpick comes out clean. It will puff up and brown a bit. As with all gluten free baking, if the center isn't cooking but the top is browning too much for you, cover loosely with foil and continue baking.
- Let sit for 10-15 minutes before serving.
14 thoughts on “Asparagus Leek Quiche with Roasted Potato Crust”
Made this for my Easter brunch with the family and it was a huge hit! Great flavor and a fun process for me – not hard!!
Excellent! This is my new favorite quiche recipe! ? Thank you so much!
Yay! So happy you love it! Thank you!
This was utterly brilliant. I can’t say enough about this recipe! Just delicious – my entire family just LOVED it! Even my 9 year old picky eater!! Instructions were bang-on and the result perfect. This is the first recipe of yours we’ve done and will definitely not be the last!
This is absolutely amazing!! It has such rich flavor! No leftovers at all. And being super easy to make is an added bonus!! Thank you!!
Happy you loved it! One of my favorites too! Thank you!
Loved it! Will be making again. I will make again. I will bake the potatoes a bit longer. Mine seemed a bit under done- I’d like them a bit crisper. (Ovens temps vary)
I have made this a few times, with whatever veggies I have on hand/ leftover…. Tonight I made it with onions, Turkey bacon, heirloom grape tomatoes and fresh basil.
Thanks so much Jennifer! Love how you’ve used the basic recipe and adapted it to what’s on hand/ seasonal! Sounds like a delicious mix of flavors in yours tonight!
Any tips on making ahead/reheating?
Great recipe! I used spring onions instead of leeks since that’s what I had on hand and some roasted red peppers I had leftover and it was a great dish! Do you ever make this ahead? I’d like to for a party but don’t want to compromise the dish.
So happy you loved it! I have reheated leftovers and they’ve been great but I haven’t it ahead. Almost wondering if the potato crust could be made ahead and the quiche assembled day of…
I live in the UK, do you have the recipe in metric measurements? Also, what is half and half? Many thanks
Hi. I don’t have metric measurements but I hope to soon! Half and half is like a heavy cream but just not as thick… heavy cream would work too!