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 make my Protein Packed Egg White Spinach and Feta Wraps.
I Love Quiche!!!
Quiche 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. Plus, this week I have been focusing on my hubby’s favorite dishes and quiche is at the top of his list. Perfect plan! Wife points!
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 them, place them into a bowl with ice water to rinse the remaining dirt off. Easy as pie! 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.
Clean as a whistle in minutes
Then quickly sauté all of the veggies and whisk in the eggs for the filling. Literally one of the most essential parts to the great flavor in this Mushroom Asparagus Leek Quiche.
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 your pie crust allows it 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 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.
Finally, bake the Mushroom Asparagus and Leek Quiche at 350 F degrees for 25-35 minutes. 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.
- 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 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 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!
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