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spring quiche
spring quiche
Photo by Stefanie Trepper for Spoon University
Recipes

This Summer Quiche Is The Perfect Brunch Dish

Spoon University Placeholder Avatar Stefanie Trepper

Warmer weather is officially here, and with it, the arrival of delicious summer vegetables at the farmers market. This summer quiche welcomes asparagus to the vegetable party and thanks leeks for their deliciousness during the late winter months. If leeks are unavailable when you make this, you can substitute them for yellow or spring onions, which you should caramelize for added natural sweetness if you can. If you want another seasonal substitute, swap the crimini mushrooms for morels, which can be found at local farmers’ markets in April and May. 

This recipe for quiche, an egg custard on top of a pastry crust, uses store-bought pie dough, which makes the dish even easier to make. What’s nice about quiche is that it doesn’t require fancy equipment and can be made with endless combinations of ingredients. Another advantage is that quiche does not need to be served piping hot; room temperature is frequently preferred, which lends itself to preparing it in advance.  Serve with a simple green salad, and you have a complete meal. Quiche is delicious for myriad meals and can be frozen for up to 3 months, baked or unbaked. If you’re freezing an unbaked quiche, freeze the filling separately from the crust. Individual pre-baked slices can be easily frozen as well and thawed in the microwave. So, celebrate spring by experimenting with bounty from the farmers market in a quiche.  Shopping locally and seasonally is always a healthy and economical choice, allowing us to try ingredients we might have overlooked.

Leek, Parmesan, Asparagus, & Mushroom Quiche
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Leek, Parmesan, Asparagus, & Mushroom Quiche

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:6-8 servings

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Thaw the pie dough according to the package directions. Place dough into a pie plate. Press it into the bottom to avoid bubbles, place aluminum foil over the bottom, and blind-bake it by weighing it down with pie weights or dried beans and bake for 20 minutes. Remove the aluminum foil with the pie weights or beans.
  3. Toss the asparagus in 1 tbsp of olive oil, season with salt and pepper to taste, and roast for 10 to 15 minutes until they are pliable. Reserve half of the asparagus and cut the remaining asparagus into two-inch pieces.
  4. In a medium pan, add the butter and remaining olive oil and sauté leeks until wilted. Add the mushrooms and cook until they begin to brown.
  5. In a large bowl, mix eggs, cream, and milk. Season with 1 tsp salt and 1/2 up to 1 tsp pepper.
  6. Mix the leeks, mushrooms, and asparagus into the egg mixture. Stir to combine, and add one cup of the parmesan cheese.
  7. Pour the egg mixture into the baked pie shell, ensuring not to let the filling overflow. There should be a ring of crust encircling the quiche.
  8. Carefully place the quiche on a sheet pan, such as a cookie sheet, and place it in the oven. Bake until the quiche is set for 40 to 45 minutes.
  9. Remove the quiche from the oven and let it cool slightly before serving.
  10. Serve with a green salad and the remaining roasted asparagus on the side.

Notes

  • If dried beans are used to blind-bake the pie dough, they can be used indefinitely for blind baking but cannot be eaten.  Store them in an airtight container, such as a mason jar.
Keywords:Baking, Breakfast Recipes, Brunch, Custard, Dinner, Eggs, Lunch Recipes, Spring
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Stefanie Trepper
Stefanie Trepper is a freelance contributor to Spoon University in New York City, where she is a recipe tester and developer.

As a culinary student, she focused on developing nutritious, budget-friendly, and adaptable recipes to accommodate various diets and food allergies. She is committed to sourcing healthy, local, and seasonal foods and is a contributor and volunteer at her local organic cooperative community garden. Stefanie studied in Provence, France, where she learned about sustainable farming and cooking practices. During her study in France, Stefanie developed relationships with local farmers and purveyors and utilized seasonal, locally sourced foods. Concurrently, she worked in a restaurant, which earned a green Michelin star for sustainability under a two Michelin-starred chef. Stefanie has previously worked as both an educator and an administrator and used food and cooking to bridge cultural connections. A graduate of Colby College, she is passionate about environmental studies and earned a B.A. in Art History. She also holds a Master's Degree from The Bank Street College of Education and an advanced leadership certificate from Harvard University.

In her free time, Stefanie enjoys traveling, learning the Italian language, entertaining friends for dinner dates, and spending time with her husband and two children. She also enjoys listening to her favorite true crime podcasts and playing with her two rescued cats. Stefanie is a horror movie buff and considers Halloween (1978) one of the best horror movies of all time. A lover of New York City, Stefanie loves exploring new neighborhoods, perusing ethnic markets, and finding new dishes and cuisines to replicate at home.