I love taking quiche with me when I am invited over for a meal by family and friends. Because it’s a dish that can be served room temperature and looks very impressive. Most people don’t take the trouble to make homemade quiche because they presume it’s a lot of work. So, when you walk in with a quiche it’s always nice to see how people are impressed. Don’t you think? I like to use asparagus when they are in season. But they are quite expensive here. So, instead of using them just as an ingredient, I love to use them in a dish where they can show themself off. Dishes like my garlic sesame asparagus in 10 mins, garlic parmesan asparagus.
Step-by-step: Asparagus leek quiche
Quiche crust
Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency.Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t overmix or pulse too much. Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out.Pro tip – if the dough cracks too much, means it’s too cold. Let it be at room temperature for 5 to 7 minutes. Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out. Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6 Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.
Filling
Leeks – In a large frying pan over medium heat saute the chopped leeks with 1 tbsp of olive oil and garlic until tender. Season with salt and pepper. Set aside.Pro tip – To clean leeks wash them thoroughly in a large bowl of water then split them in half and chop them finely. Asparagus – In the same frying pan over medium heat saute the chopped asparagus in 1 tbsp of olive oil and garlic until tender. Save some asparagus tips to garnish on top of the quiche before baking.Pro tip – Clean the asparagus by removing the tough ends, peels any tough skin then, chop them into small pieces. Keep some asparagus tips at about 2 inches long for the top.
Assemble
Reduce the oven temperature to 375°F/190°C/ Gas Mark 5 Custard base – In a large bowl combine all the custard base ingredients. Season with salt and pepper. Add the sauteed leeks and asparagus to the custard mixture.Pro tip – Add the veggies just before you are ready to use it. Fill – Pour the mixture into the partially baked pie crust. Top with cheddar cheese and parsley. Season with salt and pepper. Top – Evenly place the saved asparagus heads on top. Sprinkle more cheese. Bake – Transfer to the oven and bake for 35 to 45 minutes until the top sets. Let cool for 15 minutes before you unmold from the pan.
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Frequently asked questions
Creative ways to serve quiche
Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same crust, filling, and custard. Perfect for parties and finger foods! Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings! Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil. Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips. Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons. Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce. Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite. Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!
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