Making quiche is one of the easiest recipe possible. Using a pre-made crust creates and even faster meal (as well as opens a quick option for gluten-free or regular crust). This Springtime Asparagus Leek Romenesco Quiche uses some of the season’s favorite vegetables for a filling recipe great for breakfast, brunch, lunch OR dinner!
Do you notice how as the seasons change your food cravings change as well? For me pretty much everything changes. We’ve been enduring an all too familiar, awkward winter-spring transition for a few weeks now. A blustery frigid storm swoops in to drop minimal snow and lower temperatures enough for winter togs to be necessary. The day following is sloppy and non-committal, followed by a third day stretching into the 60’s-70’s, melting everything defiantly reminding us it’s spring’s turn. And then the cycle happens again, and again. It’s a bit like watching children argue. I tend to ignore them both ready to focus on whichever one wins which I know will be spring sooner or later.
Last weekend we had a day in the high 70’s, unbelievable for March and desperately welcome after our frigid winter. I couldn’t bear to be indoors and was overtaken by a frantic need to clean, everywhere, at the same time. As the weather has begun to sink toward another snow, I’m holed up again near a friendly fire to stay cozy until the next bright cheery day.
During the high points I celebrated spring’s return with a seasonal quiche. Ironically I find myself drawn recently to dishes I realize were some of the first I learned in college which was the rocky start to my cooking pursuits. We loved those easy recipes which offered generous forgiveness with our clumsy expertise. A quiche was perfect as you could add pretty much anything to the pie crust, covered with cheese, eggs and cream and it would turn out gorgeous every time.
In this case I wanted to use my favorite Romanesco which I’ve been stuffing my fridge full off while it’s here. I also added some spring leeks and asparagus, both green and white. Such an easy dish and one from which I needed to fight my family off with a stick (well, not literally) to snap some pics before they gobbled it all up. Little do they know I made a second one which is safely tucked away in the freezer for another day!
Springtime Asparagus Leek Romenesco Quiche
Ingredients
- 1 Pie Crust (I used Whole Foods Gluten-Free pie crust)
- 10 stalks White Asparagus , bottom of stalk trimmed, stalk peeled with vegetable peeler, cut on the diagonal into 1 inch pieces (if unavailable may be substituted with 8 stalks green asparagus)
- 8 medium stalks Green Asparagus , bottom of stalks trimmed, stalks peeled with vegetables peeler, cut on the diagonal into 1 inch pieces
- 1 Leek (approximately 1-inch diameter), cleaned and sliced into thin slices (the white and light green portions only); will yield approximately 1 cup
- 1 ½ cups Romenesco florets , cut into small bite-size pieces
- 1 tablespoon unsalted Butter
- 4 eggs , room temperature and lightly beaten
- 1 ½ cups Half and Half
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- ½ teaspoon dry Mustard
- 1 ½ cups Gruyere cheese , finely shredded
Instructions
- Heat the oven to 425 degrees. Prick the pie crust with a fork around the bottom and sides. Place a piece of foil covering the bottom inside of the pie and place pie weights or dry beans on the foil. Bake for 12 minutes then remove and place on a baking sheet. Set aside.
- Lower the oven temperature to 350 degrees.
- Blanching the green asparagus and Romanesco: Bring a large pot of water to a boil. While the water is heating. Fill a large mixing bowl with cold water and ice. Blanching the green asparagus and romanesco will both soften them slightly but will preserve their green color in the baking process.
- Once the water is boiling place the green asparagus and romanesco in the water for 1 minutes only. With a slotted spoon scoop the vegetables out of the hot water, allowing excess water to briefly drain and place them in the ice bath to stop the cooking process. When the vegetables are cool to the touch remove them and place them on a kitchen or paper towel to drain.
- Heat a large skillet over medium-high heat. Melt butter. Add leeks to the pan; stir frequently for 3 minutes or until the leeks begin to soften and turn translucent.
- Add both asparagus and romances to the skillet. Sauté and additional two minutes. Remove from heat.
- In a medium mixing bowl combine the lightly beaten eggs, half and half, salt, pepper, mustard and mix to fully combine. Add the grated cheese and stir to combine.
- Place the pre-baked pie crust on a baking sheet. Scoop the prepared vegetables into the pre-baked pie crust, evenly distributing them.
- Pour or spoon the liquid mixture over the vegetables ensuring even distribution in the pie pan.
- Place the quiche in the oven and bake 30-40 minutes until golden brown on top and the middle is set (a knife inserted will come out clean and it will be firm if the quiche is moved). Remove from oven and allow to rest for 15-20 minutes before slicing.
Viviane Bauquet Farre - Food and Style says
Oh my word, this is a perfectly mouthwatering quiche! And beautiful presentation as well, Toni.
Christie - Food Done Light says
I looked for romenesco at the grocery store the other day but no luck. I did find broccoflower but I don’t think it is quite the same. Your quiche looks lovely. I adore anything with a crust. The addition of Spring vegetables is a huge plus.
Toni Dash says
I think Romanesco can be a bit elusive and probably isn’t around too long. If you have a Whole Foods locally that might be your best bet. You could also substitute cauliflower for the texture and flavor similarities (picking orange or purple might be a fun visual!)
cheri says
Your quiche looks amazing, this would be great for lunch!
Ashley @ Wishes & Dishes says
I definitely crave different food in different seasons, I never really know why though! 🙂 This looks amazing!
Pamela Morse says
This is a great combo. I am going to make it very soon. Spargelfest!!!
Toni Dash says
I hope you will Pamela! It’s a perfect way to usher in the season….though we are awaiting an incoming snow storm today *sigh*
Sylvie | Gourmande in the Kitchen says
I love all those spring vegetables and asparagus and romanesco are definitely at the top of my list!
Jodee Weiland says
This recipe looks delicious and has so many great flavors blended together to create the perfect dish! I love this and all the ingredients you used as well. This dish is wonderful and gorgeous on top of that! Thanks for sharing, Toni!
Liz says
Thank you for the nice recipe. Toni. Have a great weekend!
Cate O'Malley says
Looks like the perfect thing for our Easter menu!
Toni Dash says
I’m thinking ahead for that too Cate!
Jaime the German granddaughter says
This looks delicious. Romenesco cauliflower is so beautiful. Are you getting that from your CSA? Or whole foods? How much longer do you think they will be in season? This looks like a must make for me. Love quiche and how you made this one. Also the rose petals made your pic!! Thanks!
Toni Dash says
Hi Jaime. My CSA doesn’t start until June. I’ve found it at Lucky’s Market in North Boulder and Whole Foods. Generally I’ve found it in the late summer or fall at the Farmer’s Market (which now intrigues me since it is a cool season plant). I would guess it is being grown elsewhere and brought in. I think you’ll find it for a bit now and again in the fall.
Love edible flowers in salads! Thanks for your kind compliment.