I was looking for a good recipe besides soup that could help me use up the leftover veggies in my fridge. I also had some eggs and some pie crust so obviously I landed on making this incredible Mushroom Asparagus and Leek Quiche. I think quiche is a pretty simple and easy recipe that can also be doctored up to look fancy and presentable for brunch or a main dish for any meal. Plus, this week I have been focusing on my hubby’s favorite dishes and quiche is at the top of his list so it was the perfect plan!
I had some leeks since they were staring at me in the grocery store saying, “Buy me and figure out what to do with me later” so I added those in as well. The flavor combination of mushrooms, leeks and asparagus was simply the perfect trio here and they looked pretty too! I love all the beautiful pops of green.
So here we go. Here are the steps for making this gorgeous, healthy dish that can of course feed a crowd or your be stored in the fridge for a quick breakfast, lunch or dinner any day of the week!
First and foremost I had to prep my leeks. A lot of people are afraid of using them in a recipe due to the fact that you need to clean them first. Well, I am here to tell you that it literally takes a few minutes to clean them and it is totally worth it since they are delicious so don’t be afraid of using them. They also have some good nutrition as well.
Nutrition in Leeks
Good source of Fiber
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!
To clean them, I just rinsed and chopped them, then placed them into a bowl with ice water to rinse the remaining dirt off. Easy as pie! All of the excess dirt just floated to the bottom of the bowl and then I scooped out my leeks.
Clean as a whistle in minutes.
Then I quickly sautéed all of my veggies, whisked my eggs for my filling.
Next step was prepping my crust. I used a store-bought crust since I figured it’s delicious so why not take the short cut. I carefully defrosted it on the counter, preheated my oven, formed it into my tart pan and it was ready.
I blind bake it so it could stand up to my eggy veggie filling. To do this, I just pressed the crust into my pan and put it in the fridge for 10 minutes to set. I wanted to make sure it held onto those beautiful ridges from the tart pan. Then I placed parchment paper on top of it with some raw beans 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.
Then I just blind baked it in the oven for 10 minutes before adding the amazing filling.
Finally, I baked the quiche at 350 F degrees for 25-35 minutes and it was everything and more that I dreamed it would be! Okay, maybe that is a little dramatic for a quiche, but look at it. It’s so BEAUTIFUL!!!
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.
Please try this recipe out! I know you will love it!
- 1 9-inch pie crust or pie shell, defrosted
- 1 bunch of asparagus
- 8 ounces baby bella mushrooms
- 2-3 leeks, chopped and cleaned
- 6 large eggs
- 1 cup of milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup grated parmesan cheese
- Preheat the oven to 400F degrees. Roll out the pastry 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 curst 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 350 degrees.
- Fill a medium bowl with ice water, dice them and place them in the water for s 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 sautée 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, in the same pan 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 tart pan with the dough on a baking sheet.
- Pour the filling into the pie dough, top with foil and place in the oven and bake for 25 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!
- The quiche can be store in the fridge for up to 4 days. I just covered it with foil to store it in the fridge or you can slice it and store it in an airtight container for individual servings.
- For a low-carb option, you can make this in a tart pan or pie dish without the curst and it is still delicious!