Romanesco, Asparagus and Leek Quiche
 

Romanesco, Asparagus and Leek Quiche

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Deliciously creamy quiche filled with Romanesco, crispy asparagus, oniony leeks, earthy mushrooms and fresh herbs. A perfect meal for breakfast, lunch or dinner. 

SERVING SIZE

8

INGREDIENTS

1 quiche kit: (which includes)

1 pie dough for an 8-9 inch pie plate

8 ounces of white cheddar cheese

6 farm fresh eggs (use only 5 for this recipe)

15 ounces of half & half (use 10 ounces for the recipe)

Not included:

1 1/2 cups Romanesco, cut into small florets

8-10 stalks asparagus, bottom portion removed, cut into 1 inch pieces (save the tips for the top)

2 tablespoons olive oil

1 leek (white and light green parts only), cleaned and thinly sliced

1 (3.25 ounce) package maitake mushrooms or brown beech, coarsely chopped

3 garlic cloves, minced

1 teaspoon fresh thyme leaves, plus more for garnish

1 teaspoon fresh basil, finely minced (optional)

1 teaspoon sea salt

¼ teaspoon ground black pepper

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Spray an 8-9 inch pie plate with nonstick spray.

Roll out pie dough into a ⅛-inch thick and 12 inch circle. Place dough into your 8-9 inch pie plate making sure to press dough into the corners and bottom of the pie plate. Fold excess dough over the top edge and using your forefinger and thumb, flute the edges, or use a fork and press dough down to make a decorative edge. Chill the dough while preparing other ingredients.

Fill a large mixing bowl with cold water and ice. Set aside.

Bring a medium pot of water to a boil. Once the water is boiling, blanch the Romanesco florets and asparagus pieces until slightly tender, about 1-2 minutes. Remove them from the hot water and immediately put them in the ice water. Let sit until completely cooled, then remove them from the water and set aside. * Save some of the tips of asparagus to decorate the top of the quiche and set aside separately.

Heat a large sauté pan over medium-high heat. Add olive oil and once the oil is hot add the leeks and mushrooms, sauté until the leeks soften and the mushrooms start to brown, about 4-5 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add both Romanesco and asparagus (except the saved tips) to the pan and sauté about 2 minutes. Remove from heat and pour mixture into a large mixing bowl. Add and mix in fresh thyme and basil. Set aside. 

In a small mixing bowl whisk together the eggs, half and half, salt and pepper and mix until well combined. Add in the grated cheese and stir to combine.
Scoop the sautéed vegetables into the pie crust, evenly distributing them. Then pour in the egg mixture in the pie crust ensuring even distribution in the pie plate (There might be a little left over). Lay over some of the tips of asparagus on top. 

Place the quiche in the oven on a rimmed baking sheet and bake 30-40 minutes until golden brown on top and the middle is set (a knife or skewer inserted will come out clean). 

Remove from oven and let it cool slightly. Sprinkle with a little more fresh thyme.

Serve warm. 

  PRINT VERSION

vegetable plate

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