Asparagus Leek Quiche

Having a great quiche recipe is your back pocket is clutch. It’ll get you out of food jam no matter what time of day it is. This asparagus leek quiche is my back pocket recipe and it’s (insert Oprah voice) A-MA-ZING !

Quiche with eggs in a bowl

I love quiche. What’s not to love? You can serve it at any meal. It’s easy to make and can be pulled together in flash. Include some veggies in it or serve with a nice salad and you’ve got a complete meal. And quiche reheats great — though you can eat it cold or room temperature too. Beside delivery pizza, not many dishes check all those boxes.

Given how much I love quiche it’s high praise that this asparagus leek quiche is my all-time favorite. I’ve been making it for years. It’s a part of my go-to brunch menu (though I’m gonna start mixing it up and make these instead sometimes). And, without fail, this quiche gets rave reviews every time. At least one person asks for the recipe whenever I serve it. Totally not exaggerating. This dish is always a hit.

Eggs, Leeks, Cheese and Asparagus

Which isn’t a surprise. It’s got great flavors. The mellowness of the leeks perfectly complements the tang of the goat cheese. So yummy. It’s got great texture too. The crunch of the asparagus that offsets the creaminess of the egg filling? So so good. And it’s a bit unexpected. Many people don’t cook with leeks often (two words: Missing. Out.) and aren’t familiar with gruyere (so freaking good. Like swiss cheese but better. If you haven’t started cooking with it get on it. Stat.).

This asparagus leek quiche is dead simple to make. First, chop up and saute the veggies on the stovetop.

Add those to a prepared pie crust. I generally use store-bought to save time but make your own if you really want to throw down. I often use a deep dish crust for this recipe but a regular sized is fine too. Just be careful not to overfill.

Next, mix the eggs with the milk and gruyere. Pour that mixture over the vegetables and top with goat cheese. Now you’ve got a quiche ready to go into the oven. That simple.

Uncooked Quiche

Let the quiche do its thing in the oven. And, voila! A delicious meal in about a half an hour that’ll win you compliment from any diner (except maybe your kids if they’re like mine who are vegetable-phobic apparently. . .).

Slice of quiche on blue plate

One final note: The proportions in the recipe are based on what I like but you can easily tinker with them if you want, say, more veggies or you like your quiche on the cheesier side. (Won’t fault you there.) This quiche will be delish regardless.

Quiche with eggs in a bowl

Asparagus Leek Quiche

  • Author: closeenoughcook
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 quiche 1x


This asparagus leek quiche is one of those dishes that gets raves every time.  It’s easy to throw together in a pinch, packed with flavor and completely crave able. With tender crisp asparagus and buttery leeks this dish has classic early spring flavors but is fantastic any time of year.  Oh, and did I mention two kinds of cheese?  Yeah, it’s like that. 

Adapted from Blue Apron



4 large eggs

1 cup whole milk

1 deep dish pie crust

1 bunch asparagus

1/2 large leek (or 1 small leek)

2 ounces goat cheese

2 ounces gruyere

salt and pepper


  1. Preheat oven to 425 degrees. 
  2. Cut off top and bottom of leek and then cut in half lengthwise.  Run leek under cold water, gently separating the layers with your fingers to ensure that any grit is rinsed off. 
  3. Cut leek into thin slices.
  4. Cut off woody bottom section of asparagus and chop asparagus into 2 inch pieces cutting on a bias. 
  5. In a medium saute pan over medium-high heat, heat olive oil in pan. 
  6. Add asparagus and leeks to pan and cook just until the leeks have softened and the asparagus becomes bright in color.  
  7. While asparagus and leeks cook, combine eggs and milk in medium size bowl.  Season with salt and pepper to taste and whisk until fully incorporated.
  8. Add gruyere to egg mixture and mix.  
  9. In prepared pie crust, place asparagus and leek in an even layer.  
  10. Pour egg mixture over asparagus and leeks. If needed, stir slightly to ensure eggs are evenly mixed with vegetables.
  11. Using fingers, crumble goat cheese over top of quiche. 
  12. Place quiche on baking sheet and put in oven on middle rack. 
  13. Cook quiche for approximately 25 minutes or until crust is golden brown and filling has fully set.*

*If crust is browning too quickly you can cover the crust edges with strips of foil.  If top of quiche is browning too quickly place a baking tray on the rack above the quiche to slow the browning.  

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