Super secret food blogger confession: I kind of hate breakfast food. I feel like that is almost blasphemous to say these days with all the breakfast for dinner, smoothie, and bacon love I see these days. But it is true. My poor mom used to have to force breakfast down my throat in the mornings before school, and since I’ve been making my own meal choices, I rarely find time for breakfast in the morning. Sleep just seems so much more important, and I’ve only recently come to understand that eggs can be delicious if you make them properly.
But brunch! Brunch is a different story. Brunch is all about lazy weekend mornings, day-drinking, and getting people together to eat something delicious. It almost always happens later in the day when eating is far more appealing, and eating savory items is not only socially acceptable, but expected. Brunch is perfect, and I need more of it in my life–especially after the absolutely delightful brunch I had this past weekend at Amuse in Richmond with my best friend, Megan.
This leek and asparagus quiche is everything that is wonderful about brunch. With the buttery crust and egg custard, it is somewhat indulgent, but still full of vegetables so I can justify eating it. The leeks get sauteed slowly in butter until they are soft and slightly caramelized. Then we add asparagus, which is definitely my favorite spring vegetable. Mixed with the egg custard, poured into a pie crust, and topped with two kinds of cheese, I honestly can’t imagine anything better for a Sunday morning brunch with family and friends. So the next time you host brunch, make this leek and asparagus quiche for an easy dish that will wow all your guests.
- 2 tablespoons butter
- 1 cup leeks, sliced
- 1 bunch asparagus, chopped into 1" pieces
- 6 eggs
- 1 cup whole milk
- ½ cup half and half
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ounces goat cheese, crumbled
- 1 prepared pie crust (either store bought or homemade)
- 2 tablespoons parmesan cheese, grated
- Melt the butter in a large saute pan. Add the leeks and saute until soft and translucent, about 10 minutes.
- Add the asparagus to the leeks and saute for another 5 minutes or so, until tender. Mix in salt and pepper to taste. Take the vegetables off the heat and set them aside.
- Preheat the oven to 350 degrees.
- Whisk together the eggs with the milk and half and half. Add the salt and pepper. Gently fold in the vegetable mixture and goat cheese and set aside.
- Roll out the pie crust on a floured surface. Once it is the right size, carefully place it in a pie plate that has been sprayed with non-stick spray. Spoon the egg and vegetable mixture into the crust. Sprinkle the quiche with the parmesan cheese and bake for 50-60 minutes, until the eggs are set.