Leek and Asparagus Quiche

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Leak And Asparagus Quiche White 10
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5 from 1 vote

Leek and Asparagus Quiche

Delicious whether served hot or cold, this luxurious dish is deceptively simple and rich enough to satisfy the heartiest appetite.
Prep Time40 minutes
Cook Time40 minutes
Chill Time20 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 492.3kcal
Author: Taffiny Elrod

Equipment

  • 9” fluted tart pan with removable bottom

Ingredients

CRUST

QUICHE

  • 15 spears asparagus enough to yeald 1 cup chopped
  • 1 large leek
  • 1 Tbsp. unsalted butter
  • 4 large eggs (plus the leftover egg yolk from the crust)
  • 1 cup heavy cream
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg, preferably freshly ground
  • 1/4 tsp. ground white pepper
  • Small Pinch cayenne pepper
  • 1/2 cup cooked ham, cut into ½ inch cubes optional
  • 1 cup grated gruyere cheese

Instructions

  • Prepare the vegetables first. Cut the leeks in half lengthwise and trim the fibrous green tops, leaving the white and tender green parts. Wash them carefully to remove any sand between the layers. Cut them into 1/4-inch slices.
  • Heat a small skillet over medium heat and melt the butter. Add the leeks and cook until they are slightly tender and bright green. Set aside to cool.
  • Trim any tough ends from the asparagus.
  • Fill a shallow pot or large skillet with two inches of water. Bring to a boil and add a heaping tsp. of salt.
  • Place the asparagus in the pot to cook for about two minutes, or until bright green and barely tender. Immediately plunge cooked asparagus into ice water to cool. Drain well and cut into 1/2-inch pieces, reserving some of the tips to decorate the quiche.
  • To make the crust, mix the Keto Chow and almond flour together in a large bowl.
  • Cut the butter and cheese into the flour until the mixture resembles coarse sand with a few pebble-sized pieces of butter still visible.
  • Add the egg white and one Tbsp. of water and mix until the dough starts to come together. When you pinch the dough between your finger and thumb, it should hold together. If it doesn’t, add the second Tbsp. of water and knead together.
  • Shape the dough into a ball; wrap it in plastic and let it rest for about 5 minutes.
  • Sprinkle some Keto Chow on the dough and flatten it into a disc.
  • Place the disc between two pieces of parchment paper and roll the dough out to approximately 10” in diameter to fit into the tart pan. If it starts to stick, sprinkle more Keto Chow as you work.
  • Remove the top parchment paper and flip the rolled crust over into the tart pan. Remove the other piece of parchment paper and gently press the crust into the pan, making sure it fits into the edges and the flutes, pinching together any tears or weak spots. Use your rolling pin or your hands to remove any excess crust hanging over the edges of the tin.
  • Place the tin on a baking sheet and prick about four air vents in the crust with a fork. Don’t make too many or the filling will leak.
  • Preheat the oven to 375℉, set a rack to the bottom third of the oven, and chill the crust for 20 minutes.
  • Bake the crust for approximately 20 minutes until it starts to look golden. If it puffs up while baking, gently press it back down to release the steam.
  • Remove it and set aside while you make the filling, but keep it in the pan and on the sheet tray.
  • Mix the eggs and egg yolk, then beat in the heavy cream, salt, nutmeg, white pepper, and cayenne.
  • Spread the leeks, asparagus, and ham (if using) over the crust. Spread the cheese evenly over the vegetables, then gently pour the egg mixture over the fillings. Decorate the top with the reserved asparagus tips.
  • Place the quiche, still on the baking tray, in the oven and bake for about 20 minutes, or until golden brown and puffed in the center.
  • Once cooked, allow to cool at least 30 minutes before removing the quiche from the tart pan by loosening the edges and popping the bottom out of the pan.
  • Serve warm or keep tightly wrapped in the refrigerator for up to five days.

Notes

For the crust to work, the ingredients really need to be weighed, but the good news is this quiche is just as delicious baked in a well-buttered, deep dish pie pan or casserole dish. Baking time may increase in a glass pan.
Don’t panic at the number of steps in this recipe! The vegetables can be prepped in advance or you can substitute leftover, cooked vegetables.
Nutrition Facts
Leek and Asparagus Quiche
Serving Size
 
1 serving
Amount per Serving
Calories
492.3
% Daily Value*
Fat
 
41.8
g
64
%
Saturated Fat
 
21.7
g
136
%
Trans Fat
 
1.1
g
Polyunsaturated Fat
 
3.33
g
Monounsaturated Fat
 
13.94
g
Cholesterol
 
256.1
mg
85
%
Sodium
 
809.1
mg
35
%
Potassium
 
615.7
mg
18
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
3.1
g
3
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
4.61
g
Protein
 
24
g
48
%
Vitamin A
 
1882.89
IU
38
%
Vitamin C
 
26.28
mg
32
%
Calcium
 
461.51
mg
46
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 492.3kcal | Carbohydrates: 7.8g | Protein: 24g | Fat: 41.8g | Saturated Fat: 21.7g | Polyunsaturated Fat: 3.33g | Monounsaturated Fat: 13.94g | Trans Fat: 1.1g | Cholesterol: 256.1mg | Sodium: 809.1mg | Potassium: 615.7mg | Fiber: 3.1g | Sugar: 3.1g | Vitamin A: 1882.89IU | Vitamin C: 26.28mg | Calcium: 461.51mg | Iron: 2mg | Sugar Alcohol: 0.08g | Net Carbs: 4.61g

WP Recipe Maker #43229

Photos by Sarah DeYoung

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