Asparagus Leek Quiche with Roasted Potato Crust

Wow your guests or family with this brunch-worthy gorgeous and delicious Spring quiche! The potato crust adds a depth of flavor that is unreal and is naturally gluten-free and grain-free.No one has to know how easy it is to make!

Asparagus Leek Quiche with Roasted Potato Crust

Fresh, Savory and Delicious!

This Asparagus Leek Quiche with a Potato Crust is a total crowd pleaser!  Perfect for an Easter or  Springtime brunch or easy dinner or even meal prep!

This simple and crazy easy quiche has the best of Spring veggies—asparagus, leeks, chives and thyme. And the roasted potato crust is unreal! It adds a flavor and heartiness that pairs so well,  AND it is naturally gluten-free and grain-free.

A little background…

If you’ve followed me a while, you know that my son loves savory breakfast foods and loves eggs, and a quiche checks all those categories for him.

The only thing is, he has never been a fan of traditional quiche crust, so he tends to make his quiches crustless.  So I originally made this quiche crustless as well.  The taste was delicious but I felt it was begging to be paired with a quiche crust.

Then literally in the next two days, Epicurious posted a quiche with a hash brown crust and Paleo Running Momma shared one with a sweet potato crust.  Instantly, I knew this quiche needed to be tried with a potato crust.

The potato crust was a total hit! My son loved it and all my usual taste testers loved it! It adds extra flavor, heartiness and is just so tasty!

And it is super easy to make!

All you need is 2 potatoes, asparagus, leeks, eggs, Gruyere cheese, whole milk, half and half, chives, thyme, nutmeg, salt and pepper.

And the entire quiche is easy to make.

Start with the potato crust. Peel and slice potatoes into about 1/4 inch thick slices.  Coat the pie pan with olive oil, then place the potatoes around the base of the pie pan and around the edges.  You want them overlapping a bit and don’t worry if they’re not “perfect” you can move them around after baking if you need to.

Bake so that they potatoes cook through and the edges start to brown.

Meanwhile saute the asparagus and leeks with a little olive oil, salt and pepper for 5 – 7 minutes or until the asparagus turn bright green and are tender – crisp.  And Whisk together the eggs, milks, chives, thyme, salt, pepper and nutmeg so that it is ready to go. Don’t skip the nutmeg– it is a small amount but it adds a warmth and flavor that works so well!

 

 

Next, place the cooked asparagus leek mixture directly into the cooked potato crust, reserving a few asparagus for decorating the top.

Then top with shredded Gruyere.  Then pour the egg mixture directly over it all. Top with a few reserved asparagus and extra thyme and chives if desired and bake.  It will puff up a bit while it cooks.

You may notice that these last two photos are taking on parchment paper. I like to bake the quiche by putting the pie pan on a baking sheet (sometimes with parchment paper). I find it easier to remove from the oven without potentially sticking an oven mitt in the finished quiche!

Let sit for 5-10 minutes and enjoy!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

 

Recipe

5.0 from 1 reviews
Asparagus Leek Quiche with Potato Crust
 
Prep time
Cook time
Total time
 
Wow your guests or family with this brunch-worthy gorgeous and delicious Spring quiche! The potato crust adds a depth of flavor that is unreal and is naturally gluten-free and grain-free.No one has to know how easy it is to make!
Author:
Recipe type: Breakfast, Brunch, Lunch, Dinner
Cuisine: Gluten-Free, Grain-Free, Vegetarian
Serves: 8 slices
Ingredients
  • 1-2 tablespoons olive oil, divided
  • 2 cups asparagus, tough ends removed, cut into 1 - 2 inch pieces (it's a about ⅔ of a bunch of asparagus)
  • 2 cups leeks, sliced thin (about 2 leeks, white part and light green parts only)
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 6 eggs
  • ¼ 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)
  • ⅔ 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
Instructions
Prepare the potato crust
  1. Preheat oven to 425 degrees F.
  2. Peel potatoes and slice into ¼ inch or or thinner rounds. The thicker your rounds, the more you'll taste the potato (almost like a Spanish omelette)
  3. 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.
  4. Place potato crust in the oven and bake 20-25 minutes or potatoes are cooked through and starting to brown around the edges.
  5. Set aside.
  6. Reduce oven temperature to 400 degrees.
While potato crust bakes, prepare the filling
  1. 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 ¼ teaspoon salt and ¼ teaspoon pepper, and saute 5-7 minutes or until asparagus are bright green and tender - crisp.
  2. In a large mixing bowl, whisk together eggs, half and half, milk, ¼ teaspoon salt, ¼ teaspoon pepper, nutmeg, chives and thyme.
  3. Place sauteed asparagus leeks mixture on top of the cooked potato crust. Top with Gruyere
  4. Pour egg mixture on top of it all.
  5. Top with extra asparagus, leeks and thyme to decorate if desired.
  6. 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.
  7. Let sit for 10-15 minutes before serving.
  8. Enjoy!

 

One thought on “Asparagus Leek Quiche with Roasted Potato Crust

  1. 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!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: