Asparagus and Leek Quiche

By LDenvir

Ingredients

• For the quiche filling you will need:
• Pie dough
• 1 cup butter, cut into pieces and frozen
• 1/3 cup shortening, frozen
• 3 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg yolk
• 1 tablespoon lemon juice
• Ice water
• 2 cups (475 ml) canned coconut milk OR 1 cup whole milk and 1 cup cream
• 8 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground nutmeg
• fresh ground pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons (30 ml) coconut oil OR olive oil
• 1/2 cup (230 g) grated Gruyere cheese
• 2-3 leeks, white and light green parts only, sliced 1/4-inch thick
• 5-6 spears asparagus

Details

Adapted from simplysogood.com

Preparation

Step 1

For the Dough

Cut the butter and shortening into pieces and place in the freezer. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust. Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.

For a single pie crust: Roll out half of the dough. Fit into a 9-inch pie plate. Prick bottom and sides with a fork. Bake at 425 for 10-12 minutes or until golden.

Option: You can line the unbaked pie shell with parchment paper then fill with beans or rice and bake for 10 minutes. This is called blind baking the crust and helps it from not shrinking. Remove the parchment paper and beans after the 10 minutes and continue baking until golden. About an additional 4-5 minutes.


I have worked hard on this pie crust recipe. I hope you like it as much as I do. It's very tender, flaky and will melt in your mouth.

If it isn't tender and flaky, you over mixed. This happens. Remember practice makes perfect. If you follow my "hold your hand" directions, you should have a perfect pie crust with your first attempt.

For the Quiche

To make the quiche crust: One a well-flour surface roll out dough using a well floured rolling pin. Cut out circles of dough 1-inch larger than the tin or dish using. Without stretching, gently lay the dough into the bottom and up the sides of tin. Fold the overhang of the dough toward the inside of the dish pressing the dough to strengthen the sides of the crust. Cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350F (176 C). Crumple up squares of parchment paper and line each crust. Fill the crust to the top with beans or pie weights. Place in oven and bake for 20-25 minutes or until light golden brown on the sides and bottom. Remove from oven. Remove beans and parchment. Allow to cool completely.

To prepare the filling: Slice and wash the leeks. In a skillet melt the coconut butter. Add drained leeks and saute until softened and beginning to turn a light golden color. Remove from heat. Cut asparagus into coin size pieces reserving tips for the top of the quiche. Place 1 tablespoon of cheese into the bottom of cooled crust. Add the same amount of leeks and asparagus.

To make the quiche filling: In a medium size mixing bowl add coconut milk, egg yolks, salt, pepper, nutmeg and fresh parsley. Whisk together pour custard over crust with fillings until it reaches the top of the crust. Bake in a preheated 350F (176 C) oven for 25-30 minutes or until custard is set and no longer jiggles when shaken. Remove from oven and cool slightly before removing from tart tins. Makes 7-8 4-inch quiche or 1 9-10 inch quiche.