Leek and Asparagus Quiche with Bacon and Gruyère

Introduction

This quiche is a perfect blend of rich, savory flavors and springtime freshness. The smoky bacon and nutty Gruyère cheese pair beautifully with the sweet leeks and tender asparagus. It’s an elegant yet simple dish ideal for brunch, lunch, or a light dinner.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Total Time: 105 minutes
• Servings: 8

Ingredients

• 1 pie crust (store-bought or homemade (see note))
• 6 oz. thick-cut bacon (about 5 slices)
• 2 cups leeks (thinly sliced)
• 1 cup shallots (diced)
• 1 cup asparagus (chopped)
• 4 large eggs (beaten)
• 1 cup heavy cream
• ½ cup milk
• ¼ tsp. ground nutmeg
• ½ tsp. salt
• 1/4 tsp. pepper
• 6 oz. Gruyere cheese (shredded)
• 1 tsp fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish. Trim or crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5-7 minutes until just starting to turn golden. Set aside to cool. Reduce the oven temperature to 350°F (175°C).
3. While the crust bakes, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then chop or crumble into small pieces.
4. Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the leeks and shallots to the skillet and sauté over medium heat for 5-7 minutes until softened.
5. Add the chopped asparagus to the skillet and sauté for an additional 3-4 minutes, until bright green and tender-crisp. Remove the skillet from the heat.
6. In a large bowl, whisk together the beaten eggs, heavy cream, milk, ground nutmeg, salt, and pepper until smooth.
7. Sprinkle half of the shredded Gruyère cheese onto the bottom of the pre-baked pie crust. Spread the sautéed leek, shallot, and asparagus mixture evenly over the cheese. Scatter the crumbled bacon and fresh thyme over the vegetables. Top with the remaining shredded Gruyère.
8. Carefully pour the egg and cream mixture over the fillings in the crust.
9. Place the quiche on a baking sheet (to catch any drips) and bake at 350°F (175°C) for 55-60 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
10. Let the quiche cool on a wire rack for at least 15-20 minutes before slicing and serving.

Variations

• Crustless: For a low-carb version, skip the pie crust. Simply grease the pie dish well and pour the filling directly in. The bake time may be slightly shorter.
• Mini Quiches: Use a muffin tin to create individual servings. Press small pieces of pie dough into the cups, fill, and reduce the baking time to 20-25 minutes.
• Serve Chilled: This quiche is delicious served cold or at room temperature, making it perfect for picnics and packed lunches.
• Herb Swap: Substitute the fresh thyme with an equal amount of fresh tarragon or chives for a different aromatic profile.

Tips for Success

• Pre-bake (Blind Bake) the Crust: This crucial step prevents a soggy bottom. Make sure to use pie weights to keep the crust from puffing up.
• Dry Your Veggies: After sautéing, let the vegetable mixture cool and drain off any excess liquid to keep the filling from becoming watery.
• Test for Doneness: The quiche is ready when the edges are puffed and golden and the very center still has a slight, gentle jiggle—it will continue to set as it cools.

Storage & Reheating

Let the quiche cool completely, then cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices on a baking sheet in a 300°F (150°C) oven for 15-20 minutes until warmed through. You can also microwave slices for 60-90 seconds, though the crust will be softer.

FAQ

Can I make this quiche ahead of time?

Yes, you can assemble the quiche (without baking) up to a day ahead. Cover and refrigerate it, then bake it directly from the fridge, adding 5-10 minutes to the bake time.

Do I have to use heavy cream?

For the best texture and flavor, heavy cream is recommended. In a pinch, you can use half-and-half, but the filling may be slightly less rich and creamy.

Can I use frozen asparagus?

Fresh is preferable, but you can use frozen. Thaw and drain it thoroughly, then pat it very dry with paper towels to remove excess moisture before sautéing.

My crust is browning too fast. What should I do?

If the crust edges are browning too quickly during the final bake, cover them with strips of aluminum foil or a pie crust shield.

What can I use instead of Gruyère?

A good substitute is Swiss cheese, Emmental, or even a sharp white cheddar for a slightly different flavor.

How do I know the quiche is fully cooked?

The quiche is done when the edges are set and puffed, the center has a slight jiggle (not a liquid wobble), and a knife inserted near the center comes out clean.