Inspired by Martha Stewart’s Asparagus, Leek, and Gruyere Quiche recipe, this elegant Asparagus, Leek, and Jarlsberg Quiche offers a delightful twist on a brunch staple.
What’s Different About Our Recipe?
While honoring the timeless combination of tender asparagus and sweet leeks, this recipe also uses rich, nutty Jarlsberg cheese. This produces a distinctly savory and satisfying flavor that you look for in a brunch item. The buttery, flaky crust and creamy filling produce make it a sophisticated centerpiece for any celebratory brunch or a light, yet indulgent, dinner.
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Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche
Description
Your brunch takes a delicious turn with a quiche inspired by Martha Stewart.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 tbsp (1 stick) cold unsalted butter, cut into pieces
- 2 tbsp ice water, plus 2 more, if needed
For the quiche:
- 2 tbsp butter
- 3 cloves of garlic, finely chopped
- 1/2 cup thinly sliced shallots
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed (about 1 1/2 cups)
- 1 bunch (1 lb) asparagus, tough ends removed, thinly sliced on the diagonal
- 1 tbsp chopped chives
- 1 tbsp chopped thyme
- Ground nutmeg
- Salt and ground pepper to taste
- 4 large eggs
- 1 ¼ cups heavy cream
- 1 cup shredded Jarlsberg cheese (4 oz)
Instructions
For the crust (store bought pie crust can be substituted):
- In a food processor, pulse the flour, sugar, and salt together.
- Add the butter and pulse until the mixture becomes coarse with only a few small pea sized pieces left.
- Place in 2 tablespoons of the ice water and pulse, adding the additional water 1 tablespoon at a time as needed for the dough to just come together when pressed.
- Place the dough onto a work surface, gently pressing the dough to form a ¾ inch disk. Do not overwork the dough. Wrap in saran wrap and place in the refrigerator for at least an hour to chill.
- Once ready to bake, place the dough on floured wax paper. Roll out the dough into a 14” round, dusting with additional flour as needed. Gently transfer the dough to a 9” pie dish, pressing the dough to fit the bottom and sides.
- Trim the edges leaving a 1-inch overhang. Pinch the sides to crimp the edges of the crust.
For the quiche:
- Preheat the oven to 350 degrees.
- Heat a large skillet or other flat bottomed pan. Place in the butter. Once melted, add the finely chopped garlic, followed immediately by the shallots. Stir and saute until fragrant.
- Next, place in the prepared leeks and asparagus and stir to combine. Sprinkle in the chopped chives and thyme, followed by the nutmeg, salt, and pepper. Stir and cook until the asparagus is tender yet still retains its crispiness.
- In a large bowl, whisk together the eggs with the heavy cream and season with a little salt and pepper. (Be careful to not overseason with salt as the vegetables have salt also.)
- Place the crust lined pie dish on a rimmed baking sheet. Place in the asparagus leek mixture, spreading evenly. Sprinkle on the Jarlsberg cheese. Then pour the egg mixture on top.
- Place in the lower lack of the preheated oven and bake for 30 minutes. Rotate the baking sheet and bake for an additional 20-30 minutes or until the center of the quiche is set.
- Remove from the oven and cool on a cooling rack for at least 15 minutes before serving.
Recipe and Styling by Veda Sankaran
Photography by Dave Bryce
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