Martha Stewart Asparagus Quiche Recipe

Every quiche I have made starts with a blind baked crust, but Martha skips that step here. You put the cheese and vegetables straight into the raw shell, pour the eggs on top, and bake the whole thing at 350 degrees F for about an hour with leeks, Gruyere, and a pinch of nutmeg.

I make this Martha Stewart asparagus leek quiche every April when asparagus shows up at the store. The whole thing takes about 90 minutes and most of that is just waiting for the oven.

Try More Quiche Recipes:

• Quiche Lorraine
• Broccoli Cheddar Quiche
• Bacon and Cheese Quiche

The Bottom Crust Can Get Soggy

Martha says you do not need to blind bake this crust, and the recipe works without it. But I have had the bottom come out soft and doughy, and I know other people have the same problem.

What fixes it: put the oven rack in the lowest position so the bottom gets direct heat. If you want extra insurance, blind bake the empty crust at 375 degrees F for 10 minutes before adding the filling.

How To Wash Leeks So You Do Not Get Dirt In The Quiche

Leeks trap dirt between their layers and if you skip this step you will bite into grit. Cut the leek in half, slice it thin, then drop the slices into a big bowl of cold water and swish them around.

The dirt sinks and the leek floats. Lift the leek out with your hands instead of pouring through a strainer, or the dirt goes right back on.

Asparagus Quiche Ingredients

• 1 tablespoon butter
• 1 leek (white and light green parts only), halved and thinly sliced, then well washed (about 1 1/2 cups)
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 1/4 cups half-and-half
• Ground nutmeg
• 1 pie crust, fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)

How To Make Martha Stewart Asparagus Quiche

1. Preheat the oven: Set to 350 degrees F with the rack in the lowest position.
2. Cook the leek and asparagus: Melt the butter in a large skillet over medium heat. Add the leek and asparagus, season with salt and pepper, and cook until the asparagus is crisp-tender, 6 to 8 minutes. Let cool.
3. Mix the custard: Whisk together the eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg.
4. Fill the crust: Place the chilled pie crust on a rimmed baking sheet. Sprinkle the Gruyere over the bottom. Spread the cooled vegetables on top. Pour the custard over everything.
5. Bake: Bake until the center is just set, 50 to 60 minutes, rotating the sheet halfway through.
6. Rest and serve: Let the quiche stand 15 minutes before cutting so the custard firms up.

Do Not Leave Out The Nutmeg

It is just a pinch, but it changes the whole quiche. Nutmeg brings out the Gruyere and makes the custard taste warmer without being something you can point to and name.

I forgot it once and the quiche tasted flat. A pinch is all you need, do not go over that or it gets soapy.

Why The Cheese Goes On The Bottom

Martha puts the Gruyere directly on the crust before the vegetables go in. It melts into a layer between the pastry and the wet filling, which helps keep the bottom from getting soggy.

I tried putting cheese on top once and the bottom was softer. Cheese on the bottom works like a seal and I do it this way every time now.

What Goes Well With Asparagus Quiche

This is a spring quiche so I keep the sides light. A fruit salad or simple greens with vinaigrette is usually all I put on the table.

For a bigger spread, lemon scones go well because the citrus matches the asparagus. I sometimes add potato salad if I am feeding more people.

How To Keep Asparagus Quiche For Later

This keeps in the fridge for up to 4 days covered in foil. The asparagus softens a bit more each day but it still tastes good cold or warmed up.

Reheat in a 350 degree F oven for 15 to 25 minutes. Skip the microwave because it turns the crust soft and the asparagus rubbery.

FAQs

• Can I use a different cheese? Gruyere is best here because it melts smooth and does not overpower the vegetables. Swiss works too. I would not use cheddar for this one because the flavor clashes with the asparagus.
• What if I cannot find leeks? Use 2 large shallots instead. The flavor is close enough. Yellow onion is too strong for this quiche.
• Can I use thick asparagus? Thin asparagus works better because it cooks faster and slices smaller. If you only have thick stalks, peel the bottom half with a vegetable peeler so they are not stringy.
• Do I have to blind bake the crust? Martha says no, but some people get a soggy bottom. If you are worried, blind bake at 375 degrees F for 10 minutes. Put the rack at the lowest position either way.

More Quiche Recipes:

• Spinach Quiche
• Crab Quiche
• Breakfast Quiche

Nutrition Facts

(1 serving, serves 6)

• Calories: 320 kcal
• Total Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 170mg
• Sodium: 490mg
• Total Carbohydrates: 20g
• Protein: 14g