A quiche is an egg custard dish usually filled with some vegetables, cheese and occasionally a protein and baked in a pie dough base. There are many different variations of quiche with different fillings, flavorings and crusts, but this asparagus quiche with leeks and pancetta is my all time favorite…
The egg to milk and cream ratio I use creates a beautifully creamy custard and the filling with pancetta, leeks, garlic, shallots, asparagus, gouda and parmesan is incredibly delicious. This quiche is just perfect for feeding breakfast to a small crowd or if you really want to wow your friends at brunch.
Let’s get started…
If you are new to baking quiches, the process is pretty simple…
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- Par-bake the crust – giving the pie dough a little head start is an essential step towards creating a quiche without a soggy bottom and that can hold its shape when sliced
- Sauté the filling – quickly cooking the leeks, shallots, garlic, asparagus and pancetta will guarantee that your pancetta is crispy and your veggies are tender
- Assemble everything – combine everything and pour it into the par-baked crust
- Bake and enjoy – the fun part
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Begin by rolling your pie dough out about 2 inches larger than your pie dish or skillet, carefully transfer it into your vessel and neatly fold the sides down. Cover with a sheet of parchment paper and fill the middle with dry rice, beans or pie weights (this will help the pie dough stay in place as it par-bakes). Bake in a 400 degree oven for 10-12 minutes or until lightly set and then set it aside to cool while you prepare the filling.
Place a skillet over medium heat and cook 4 ounces of diced pancetta until it is crispy. Once it is nice and crispy, transfer the pancetta onto a plate and set aside for now.
Add your thinly sliced leeks and finely minced shallots and garlic into the skillet and sauté them in the pancetta fat until they begin to softened a bit. About 3-4 minutes.
Add your chopped asparagus and cook for another 3-4 minutes or until the asparagus is just a little tender.
Note: Be sure to trim off the bottom inch or so of your asparagus (its always a little tough) and feel free to reserve some to arrange on top of your quiche as a little decoration if you want to dress it up.
Once your crust is par-baked, spread the sautéd vegetables and crispy pancetta over the base.
In a large bowl, whisk 5 large eggs with 1/2 cup of whole milk, 1/2 cup of heavy cream, 1/2 cup of shredded gouda, 1/2 cup of shredded parmesan and 2 tablespoons of your favorite fresh herbs.
Pour the egg mixture over the vegetables and pancetta and bake your quiche in a 375 degree oven for 32-34 minutes or until the custard is lightly set.
Note: If the crust is browning too much during the bake, lightly cover it with foil and if you want to add some garnishes over the quiche, quickly pull it out around the half way point and arrange the reserved asparagus and maybe a little extra parmesan over the top and return it to the oven to continue baking.
This quiche is so special. It is heavy on the filling with all of those sautéd leeks, shallots, garlic and asparagus, but the custardy part still feels really silky and creamy. The crispy pancetta added a salty crunch that is just perfect and the combination of gouda and parm works really well.
If you are looking for a fabulous brunch recipe that will make you look and feel like you are a rock star in the kitchen then need to give this asparagus quiche with leeks and pancetta a try.
While this quiche is a meal in itself, it pairs perfectly with roasted potatoes, a light salad or a great hollandaise sauce.
Asparagus Quiche with Leeks & Pancetta
Ingredients
- pie dough
- all purpose flour (for shaping the dough)
- 4 ounces of pancetta, diced
- 1 large shallot, finely minced
- 1 large leek, thoroughly washed and thinly sliced
- 2 cloves of garlic, finely minced
- 8 ounces of asparagus, trimmed and chopped
- 5 large eggs
- 1/2 cup of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of gouda, shredded
- 1/2 cup of parmesan, shredded
- 2 tablespoons of fresh herbs, finely chopped
Instructions
Prepare the pie dough…
- Preheat your oven to 400°
- Lightly flour your work surface and roll your pie dough out 2” wider than your pie dish
- Carefully transfer the pie dough into the pie dish and fold the edges down uniformly
- Gently lay a sheet of parchment paper over the pie dough and add uncooked rice, beans or pie weights into the center of the dough
- Bake the pie dough for 12 minutes and then transfer the pie dish onto a heat proof surface and carefully remove the weights and parchment paper
- Reduce the oven’s temperature to 375°
Make the filling…
- Place a skillet over medium heat
- Add 4 ounces of diced pancetta, cook until crispy and then transfer onto a plate and set aside for now
- Add 1 large finely minced shallot, 1 large thinly sliced leek and 2 cloves of finely minced garlic and cook them in the pancetta fat until they are tender (3-4 minutes)
- Add the chopped asparagus and cook for another 3-4 minutes or until the asparagus just begins to soften slightly
- Transfer the skillet off of the heat and set aside for now
- In a large bowl, whisk 5 large eggs with 1/2 cup of whole milk, 1/2 cup of heavy cream, 1/2 cup of shredded Gouda, 1/2 cup of shredded Parmesan and 2 tablespoons of fresh herbs
Assemble the quiche…
- Spread the sautéed vegetables and crispy pancetta over the par-baked pie dough
- Pour the egg mixture over the vegetables
- Bake in a 375° oven for 32-35 minutes or until lightly set and golden brown on the edges (cover the edges with foil if browning too much)
- Serve warm
- Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days
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