As spring begins to bloom, there’s nothing quite like a slice of a fresh and vibrant Asparagus and Gruyere Quiche to brighten your breakfast table. The buttery crust holds a creamy, cheesy filling loaded with tender asparagus and mild leeks, making each bite a delightful combination of flavors and textures. The dish effectively brings together seasonal produce with the rich nuttiness of Gruyere cheese, allowing you to enjoy the best of spring fresh from your kitchen. It’s elegant enough for a special brunch yet simple enough for a casual weekend breakfast.

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 can still remember the first time I made this quiche. It was a delightful Sunday morning, the sun was shining, and I wanted to whip up something that would impress my friends while being easy to prepare. As soon as that quiche came out of the oven, the savory aroma filled the house, beckoning everyone to sit down and enjoy. There’s a charm about homemade quiche; it’s not just a meal, but a moment to cherish with loved ones. If you’re ready to treat yourself to a delicious spring breakfast, then let’s get started on this Asparagus and Gruyere Quiche!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 10 minutes, you can have a stunning dish ready for guests or a cozy family meal in no time.
Irresistible Flavor: The combination of earthy asparagus, sweet leeks, and rich Gruyere creates a flavor explosion in every bite.
Eye-Catching Appeal: This quiche is as beautiful as it is tasty, making it the centerpiece of your breakfast spread.
Flexible Serving: Perfect for breakfast, brunch, or even a light dinner, this dish can be served warm or at room temperature.
Diet-Friendly Options: Easily adaptable for gluten-free needs by swapping in a gluten-free pie crust.

Ingredients You’ll Need

1 single pie crust: You can use your favorite homemade recipe or grab a packaged crust for convenience.
2 tablespoons unsalted butter: Butter adds richness and helps tenderize the leeks, enhancing their natural sweetness.
1 leek, thinly sliced (white and light green parts only): Leeks provide a mild onion flavor that pairs beautifully with the asparagus.
1 pound asparagus, cut into 2-inch pieces: Fresh asparagus is key for that spring freshness and vibrant green color.
4 ounces Gruyere cheese, shredded: This cheese melts beautifully and brings a nutty depth of flavor to the quiche.
4 large eggs: Eggs are the base of the filling, creating that classic custard texture.
1 1/4 cups half and half: The creamy consistency of half and half gives the filling a luxurious texture.
1/2 teaspoon kosher salt: Salt is essential to enhance flavors in the quiche.
1/4 teaspoon ground black pepper: A touch of pepper adds a little heat and complexity.
1/4 teaspoon ground nutmeg: Nutmeg adds a warm, aromatic note that elevates the overall flavor profile.

How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast

Preheat the Oven: Begin by preheating your oven to 350 degrees F. This ensures the dish bakes evenly and the crust crisps perfectly when you’re ready to pop it in the oven.

Prepare the Crust: Roll out the pie crust carefully and fit it into a 9-inch pie pan or quiche dish. Once it’s in place, let it chill in the fridge while you prepare the filling. Chilling the crust helps maintain its shape during baking.

Sauté the Loo: In a medium pan set over medium heat, melt 2 tablespoons of unsalted butter. Once it’s melted and bubbling, add the sliced leeks. Sauté them for about 3-4 minutes until they start getting tender, releasing their lovely aroma.

Add the Asparagus: Next, toss in 1 pound of asparagus pieces, stirring to combine with the leeks. Cook for another 3-4 minutes, until the asparagus is tender yet retains a bit of crunch. The vibrant green color will make you excited to top your quiche with this mixture.

Make the Egg Mixture: In a large measuring cup or medium mixing bowl, crack 4 large eggs. Whisk them together thoroughly with 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. The combination should be smooth and creamy.

Combine: Take the sautéed leek and asparagus mixture and evenly distribute it over the prepared pie crust. Then sprinkle 4 ounces of shredded Gruyere cheese over the vegetables, creating a delightful cheesy layer. Finally, pour the egg mixture over everything, ensuring it fills the crust beautifully.

Bake: Carefully place the quiche on a sheet pan (to catch any drips) and bake it in the preheated oven for 45-50 minutes. You’ll know it’s ready when the edges are golden brown, the center is set, and it’s bubbling around the edges. Let it cool at room temperature for about 30 minutes before slicing, as this helps the flavors meld.

Storing & Reheating

If you have leftovers (which is rare because it’s so delicious!), store your quiche at room temperature for up to 2 hours. For longer storage, refrigerate in an airtight container for up to 3 days. You can also freeze portions for up to 3 months. Just ensure to wrap it tightly in plastic wrap and then in foil for best preservation. To reheat, pop it in a 350-degree F oven for about 20 minutes, or until warmed through. Reheating may slightly change the texture, but that’s a small price to pay for a delicious dish!

Chef’s Helpful Tips

Avoid overcooking: Take care not to overcook the leeks and asparagus; they should be tender but still have some crunch that adds texture.
Room temperature ingredients: Make sure your eggs are at room temperature before mixing; it helps to create a fluffier texture.
Flavor boost: For added depth, consider incorporating fresh herbs like thyme or chives into the mixture.
Don’t rush cooling: Allowing the quiche to cool fully helps the filling set, making it easier to slice.
Make ahead: You can prepare the filling a day in advance; simply assemble and bake it fresh for your brunch.

This robust and creamy Asparagus and Gruyere Quiche is not only a picture of spring but also a crowd-pleaser certain to bring joy to any breakfast table. The best part? It’s versatile and can easily be accommodated to your taste preferences or seasonal ingredients you might have on hand. Don’t hesitate to experiment with other veggies or cheeses; that’s the beauty of a quiche! Just as I did on my special Sunday morning, please share it with friends or savor it with family. Enjoy every bite!

Recipe FAQs

Can I make this quiche ahead of time?

Absolutely! You can prepare the filling and pour it into the crust a day in advance. Just cover it with plastic wrap and store it in the fridge. On the day you plan to serve it, simply bake it as directed. This makes brunch planning a breeze!

What can I substitute for Gruyere cheese?

If Gruyere isn’t available, consider using Swiss cheese or a mixture of cheddar and mozzarella for a different flavor profile. The important thing is to choose a cheese that melts well, so don’t be afraid to get creative with your choices!

Can I use frozen asparagus for this recipe?

While fresh asparagus works best for texture and flavor, you can certainly use frozen if that’s what you have. Just make sure to thaw it completely and pat it dry to avoid excess moisture in your quiche.

How can I make this quiche dairy-free?

To make a dairy-free version, substitute the half and half with a non-dairy milk like almond or soy milk and use dairy-free cheese alternatives. Ensure that your pie crust is also dairy-free if needed!

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Asparagus and Gruyere Quiche | Easy Spring Breakfast

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

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Description

This Asparagus and Gruyere Quiche is a delightful spring breakfast that combines tender asparagus and rich gruyere cheese in a flaky crust. Perfect for brunch or a light meal, it’s easy to prepare and bursting with fresh flavors.

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, then place it in the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and sauté until tender, then incorporate the asparagus and cook until tender, about 6-8 minutes total.
In a large measuring cup or medium mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
Place the sautéed vegetables into the prepared crust. Top with cheese and pour the egg mixture over everything. Set 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

For a crispy pie crust, brush the crust with an egg wash before baking.
Feel free to substitute other vegetables or cheese based on your preference.
Quiche can be made ahead of time and warmed up before serving.