Spring is the perfect time to celebrate fresh flavors, and what better way to do so than with a delightful Asparagus and Gruyere Quiche? This scrumptious dish perfectly showcases the vibrant taste of asparagus, complemented by the nutty richness of Gruyere cheese. Imagine a buttery crust cradling tender asparagus spears, lovingly sautéed leeks, and a creamy, eggy filling. Each slice brings a taste of spring that feels both elegant and comforting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Asparagus and Gruyere Quiche | Easy Spring Breakfast

Asparagus and Gruyere Quiche | Easy Spring Breakfast

I first stumbled upon this quiche at a charming café that served it warm alongside a side salad. I was immediately smitten. The flaky crust, coupled with the savory filling, made it impossible to resist. Now, making my own version simply fills my kitchen with the warm aroma of sautéed leeks and baked cheese, a reminder of the delightful meals shared on sunny brunch days. Whether you’re looking for an impressive centerpiece for a gathering or just a hearty breakfast at home, this quiche is undeniably a keeper. Let’s enjoy a bite of spring together!

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep time, you’ll be enjoying your meal in no time.
Irresistible Flavor: The combination of tender asparagus, savory leeks, and creamy Gruyere is pure bliss.
Eye-Catching Appeal: Beautifully golden and inviting, this quiche is a showstopper on any table.
Flexible Serving: Perfect for breakfast, brunch, or even a light dinner alongside a salad.
Diet-Friendly Options: Easily made gluten-free by using a gluten-free crust; just check your favorite brand!

Ingredients You’ll Need

Single pie crust: Use your favorite homemade crust or store-bought for convenience. This creates a delicious, flaky base.
2 tablespoons unsalted butter: For sautéing the leeks and asparagus, adding rich flavor.
1 leek: The delicate onion-like flavor of leeks enhances the dish beautifully. Remember to wash it thoroughly.
1 pound asparagus: Fresh asparagus adds a light crunch and vibrant color. Trim off any woody ends for better texture.
4 ounces Gruyere cheese: This classic Swiss cheese melts beautifully, adding richness and depth. Substitute with mozzarella if needed.
4 large eggs: Binding the quiche together, eggs are essential for that creamy filling.
1 1/4 cup half and half: This creamy blend of milk and cream ensures a smooth texture. You can substitute with whole milk for a lighter version.
1/2 teaspoon kosher salt: Enhancements the flavors, making each bite delightful.
1/4 teaspoon ground black pepper: A subtle kick adds to the overall flavor profile.
1/4 teaspoon ground nutmeg: This warm spice elevates the quiche, providing a hint of earthiness.

How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast

Preheat oven: Set your oven to 350 degrees Fahrenheit, creating the ideal environment for baking your quiche.

Prepare the crust: Roll out your pie crust and gently press it into a 9-inch pie pan or quiche dish. Make sure it fits snugly to avoid leaks. Pop it into the refrigerator while you prepare the filling.

Sauté the vegetables: Melt 2 tablespoons of unsalted butter in a medium pan over medium heat. Add the sliced leek and sauté until tender, about 3-4 minutes. Once the leeks are fragrant, add 1 pound of asparagus cut into 2-inch pieces. Cook for an additional 3-4 minutes until the asparagus is vibrant and tender but still crisp.

Mix the egg filling: In a large mixing bowl or measuring cup, whisk together 4 large eggs, 1 1/4 cups of half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg until everything is well combined.

Assemble the quiche: Sprinkle the sautéed vegetables evenly over the prepared crust. Then, layer 4 ounces of shredded Gruyere cheese on top. Pour the egg mixture gently over the top, making sure the vegetables and cheese are evenly distributed.

Bake the quiche: Place the quiche on a sheet pan (to catch any drips) and bake it in the preheated oven for 45-50 minutes. It should be puffed and golden around the edges, and a knife inserted should come out clean.

Cool & serve: After removing the quiche from the oven, let it sit at room temperature for about 30 minutes. This resting period helps the quiche set and makes slicing easier.

Storing & Reheating

Store any leftover quiche at room temperature for up to two hours. For longer storage, refrigerate in an airtight container for up to 3 days. If you want to keep it longer, tightly wrap it and freeze for up to 3 months. To reheat, place it in a preheated oven at 350 degrees for about 15-20 minutes until warmed through and slightly crisp on the edges.

Chef’s Helpful Tips

Be cautious not to overcook the leeks and asparagus. They should be tender but still have a bit of crunch for perfect texture.
Make sure your eggs and half and half are at room temperature for better blending. Cold ingredients can create a lumpy mixture.
Prepare the quiche ahead of time and bake it just before serving to wow your guests.
For a richer flavor, try adding a sprinkle of fresh herbs, like thyme or chives.
If you notice your crust getting too brown, cover the edges with foil as it bakes to prevent burning.
Experiment with different vegetables based on what’s in season—spinach, mushrooms, or even bell peppers would work wonderfully!

The Asparagus and Gruyere Quiche is not just a meal; it’s a celebration of springtime flavors that you can whip up easily and enjoy any time. With its flaky crust and creamy filling, it’s sure to become a longtime favorite at your breakfast or brunch gatherings. Don’t hesitate to personalize it and make it your own! Enjoy every delicious bite and share the joy with friends and family.

Recipe FAQs

Can I make this quiche ahead of time?

Absolutely! This quiche can be assembled the day before. Just cover it well with plastic wrap and store it in the refrigerator. You’ll simply need to bake it when you’re ready to serve.

Can I add other vegetables to this recipe?

Yes! Feel free to customize with seasonal vegetables like spinach, cherry tomatoes, or mushrooms. Just be sure to sauté them briefly first to ensure they’re tender.

Can I make a crustless version of this quiche?

Definitely! You can skip the pie crust altogether and bake the filling in a greased pie dish. Just keep an eye on the baking time as it may vary.

How do I know when the quiche is done baking?

When the edges are golden brown and the center has set (a knife inserted comes out clean), your quiche is ready! If it’s still wobbly in the middle, give it a few more minutes in the oven.

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Asparagus and Gruyere Quiche | Easy Spring Breakfast

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Author: Peter
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French

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Description

This Asparagus and Gruyere Quiche offers a beautiful blend of flavors with tender asparagus and rich Gruyere cheese. Perfect for brunch, this easy recipe is made with a simple crust and a creamy filling that will impress everyone. Enjoy a taste of spring with every bite!

Ingredients

Scale

single pie crust (your favorite recipe, or just use a packaged crust)
2 tablespoons unsalted butter
1 leek, white and light green parts only, thinly sliced and washed
1 pound asparagus, woody parts cut off, cut into 2-inch pieces
4 ounces gruyere cheese
4 large eggs
1 1/4 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

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Instructions

Preheat the oven to 350 degrees. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Place it in the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and cook until tender, then add the asparagus and cook until tender. This should take about 6-8 minutes in total.
In a large measuring cup or mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
Place the sautéed vegetables into the prepared crust. Add the cheese on top and pour the egg mixture over everything. Set the quiche on a sheet pan and bake for 45-50 minutes.
Let the quiche stand at room temperature for 30 minutes before slicing and serving.

Notes

Store leftovers in the refrigerator for up to 3 days.
For added flavor, consider topping with fresh herbs before baking.
This quiche can be made ahead of time and reheated before serving.