Eggs are one of the BEST sources of protein and are so versatile. Like in this incredible Mushroom Asparagus and Leek Quiche. This easy and fun recipe could be made for breakfast, lunch, dinner or would even be a great brunch recipe. It includes store bought pie dough, eggs, mushrooms, asparagus, leeks and some cheese. Only a few ingredients and it is so beautiful! Nice buttery crust with a soft veggie, eggy, cheesy filling. Yay! Yay! Yay!!!!
If you are in search of other ideas for using eggs you could also try these Protein Packed Egg White Spinach and Feta Wraps.
What is quiche anyway?
Quiche is typically a savory pie filled with eggs, milk and cheese baked into a pie crust. It is a pretty simple and easy recipe that can be doctored up to look fancy and presentable. Great for brunch or a main dish for any meal, breakfast, lunch or dinner. My kids love just a plain egg and cheese quiche but I am really into loading it up with veggies, especially spring veggies like mushrooms, asparagus and leeks. They add so much color, flavor and nutrition to the dish.
Ingredients I used in this Mushroom, Asparagus and Leek Quiche
- Store-bough pie crust
- Salt and pepper
Steps for making this Mushroom Asparagus and Leek Quiche
First and foremost, you have to prep the leeks. It literally takes a few minutes to clean them and it is totally worth it since they are delicious. So don’t be afraid to try them out! They also have some good nutrition as well.
Nutrition in Leeks
- Good source of Fiber
- Vitamin B6
- Vitamins A, C, and K
As you can see they are not just a delicious addition to any dish but they are also good for you!
How to clean leeks
To clean leeks just chop off the dark green ends and discard of them or save them for a vegetable stock. Slice the rest of the leeks and place them into a bowl with cold water to rinse the remaining dirt off. Just let them sit in their for a few minutes. All of the excess dirt just floats to the bottom of the bowl. Then just scoop the squeaky clean leeks out of the bowl. I used a mesh spoon to do this. Place them onto a clean, dry kitchen towel to dry and that’s it!
Next step, quickly sauté all of the veggies and whisk the eggs for the filling. Literally one of the most essential parts to the great flavor in this Mushroom Asparagus Leek Quiche is sautéing the veggies. Their natural flavors just come out when you sauté them in a little love oil or butter. It is just EVERYTHING!
I used a store-bought crust since I figured it’s delicious so why not take the short cut. If you feel ambitious you can make your own of course. Check out this Perfect Pie Crust from Carla Hall. Its super easy. I had to carefully defrost the crust on the counter, preheat the oven, press the pie crust into a tart or pie pan. Literally 2 steps.
How to blind bake a pie crust
Blind baking the crust just means that you bake it a little before adding in the filling. This allows the crust to get some structure before you add the filling so it doesn’t get soggy. In this recipe You blind bake the crust so it can stand up to the eggy veggie filling.
To do this, just press the crust into a tart or pie pan and put it in the fridge for 10 minutes to set. You want to make sure it holds onto those beautiful ridges from the tart pan. Then place parchment paper on top of it with some raw beans (about 1 cup) to prevent it from puffing up (works like a charm every time). You can also use pie weights if you have them but I always have raw beans lying around so I used those.
Blind bake it in the oven for 10 minutes before adding the amazing filling. Just combine the cooled veggies to the egg and cheese mixture and pour that into your blind baked pie crust. Top it with some foil and bake it at 350 F degrees for 30 minutes. Remove the foil and bake for 10 more minutes and it’s DONE! It comes out so good and it is so full of incredible flavors from the combo of the veggies with the eggs and cheese. Yum!
Such a great star dish to entertain with or just to surprise and impress the family any day of the week. Probably a great meal mid-week to get everyone pumped for the weekend ahead! I can’t help but point out the fact that the combination of ingredients is also great fuel for the body.
- 9-inch pie crust or pie shell, defrosted
- 1 bunch of asparagus, chopped
- 8 ounces baby Bella mushrooms, sliced
- 2-3 leeks, chopped and cleaned
- 6 large eggs
- 1/2 cup of milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups grated parmesan cheese
- Preheat the oven to 400F degrees. Roll out the pie dough and form it into a pie dish or tart pan. Place it in the fridge for 10 minutes to set.
- Remove the dough from the fridge, prick the bottom of the crust with a fork, place a piece of parchment paper on top of the dough with one pound of dry beans or pie weights and bake in the oven for 10 minutes. Remove from the oven and set aside.
- Turn the oven down to 350F degrees.
- Fill a medium bowl with ice water, dice the leeks and place them in the water for a few minutes to remove the excess dirt. You will see the dirt float to the bottom. Pull the leeks out with a slotted or mesh spoon and set aside on a dish towel to dry.
- Heat up a medium skillet with olive oil or butter on the stove and sauté the mushrooms and leeks for 7-10 minutes, season with salt and pepper ,remove from the pan and set aside.
- Chop the asparagus leaving the pretty ends for decoration, sauté in the same pan you cooked the leeks and mushrooms in for 3-5 minutes and set aside.
- Crack the eggs into a bowl, add the milk and whisk until slightly frothy and then add the cheese, salt and pepper and veggies and mix to combine.
- Place the pan with the crust on a baking sheet.
- Pour the filling into the pie crust, place the pretty ends of the asparagus on top in any pattern you like, top with foil and place in the oven and bake for 30 minutes.
- Remove the foil for the last 10 minutes and bake uncovered to allow the top to brown.
- Remove from the oven, let cool, slice and enjoy!
This stores great in the fridge for up to 3 days and is a perfect meal prep recipe!
You can switch up the veggies with whatever you have on hand.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 305 Total Fat: 16g Saturated Fat: 6g Cholesterol: 158mg Sodium: 709mg Carbohydrates: 21g Fiber: 2g Sugar: 5g Protein: 17g