The asparagus season is getting close to the end. Consequently, I had to prepare another delicious dish and enjoy these amazing green vegetables. This time I present you an asparagus leek quiche – perfect for lunch, supper or picnic. You won’t be hungry or disappointed. Your tummy will be happy.
You can make the dough yourself or simply buy one at the local store. I bought it too. It’s perfect for when you don’t have that extra time to wait for the dough to rest. Many people think that an already made dough has no flavour. On contrary, it tastes delicious.
With that said, let’s go back to the asparagus leek quiche. I used mostly green vegetables (green asparagus, leek, green peas) and some crispy bacon. Yeah, I simply couldn’t do without it. But, for all of you who are vegetarians, you can simply skip the bacon.
Keep reading to find out what else I added to the quiche and make it a perfect combination.
Ingredients for ø28cm asparagus leek quiche (around 8 portions):
- a quiche dough roll
- 250 g green asparagus
- 1 leek
- 100 g green peas (frozen)
- 100 g bacon cubes
- 3 eggs (M or L)
- 200 g sour cream
- 100 g parmesan cheese
- salt and pepper
- 3 Tbsp of almond flakes
Take the eggs and the dough out of the fridge and preheat the oven to 180ºC. Then start preparing everything you’ll need for the filling. Wash the asparagus. Peel them only if necessary. Usually, you peel them if they are thicker and have a thicker skin. But most of the time only the white asparagus need to be peeled, for the greens, it’s just optional. Wash, clean and chop the leek in 1 cm thick round slices.
Furthermore, prepare a pan, a small bowl and a baking dish. You can use a quiche form, a simple baking dish (round or square) or, like I did, a cast iron skillet. Unroll the quiche dough and lay it out in a baking dish. Once the dough is in the form, you can trim or simply crimp the edges as you like. Then prick it with a fork all over the bottom (like that it will release the air and bake flat) and put it in the oven for 6-8 minutes.
In the meantime, blanch the asparagus by adding 1 cm of water to the pan. Let it simmer for 3-4 minutes and remove from the pan. Quickly whip the pan with a paper towel and put the bacon cubes in it. You don’t need any oil. The bacon will release enough fat and become crispy in about 5 minutes.
In the bowl whisk the eggs, salt and pepper. Then mix in the sour cream and the parmesan cheese. This creamy custard is a connection piece. It will fill up every empty corner in the quiche crust. Moreover, take the quiche form out of the oven (remember to use oven mittens, because it’s hot hot hot) and put half of the ingredients in it, starting with bacon, peas, leek and last but not least asparagus. Now repeat the same with the remaining ingredients.
At the end pour the egg mixture over the vegetables and place it in the oven on the middle rack for 30 minutes. Once the crust is golden brown and the custard is set (not runny, but a little bouncy) add the almond flakes on top and bake for another 10 minutes.
Serve the asparagus leek quiche either warm or cold for lunch, supper, party or picnic.
Enjoy!
