HAPPY MOTHER’S DAY, and welcome to WEEK 3 of Sundays with Joy! Today’s recipe is leek and asparagus quiche with a puff pastry crust. Take a look at this beauty!
I’m not alone in this fun event, either. There are currently over 30 people participating! Some of us are food bloggers, but not all of us. We’ve got a Facebook group where we discuss the recipe of the week, post photos, and generally share our love for Joy Wilson! There’s always room for one more at the table, so if you’re interested in participating, the only requirements are that you have a copy of Joy’s Book, a love for her recipes, and a commitment to cook along with us! If you’d like an invite, just use the “contact me” tab at the top of this website to send me a request.
Even if you’re not interested in joining the group, I want to encourage you to purchase a copy of Joy’s book so that you can get the recipe to make this quiche. It’s just too delightful not to try for yourself! I searched for the best price and found it HERE
OK, let’s get on with the details about this recipe for leek and asparagus quiche!
Joy’s crust recipe calls for frozen puff pastry dough. Perfectly simple and delicious, but I decided to challenge myself a bit. I had never made puff pastry from scratch, so I stepped out of my comfort zone and decided to try it for this recipe. Much to my surprise, it wasn’t difficult at all! Yes, it did take a good chunk of my day to create the flaky, buttery layers, but it was well worth it. Besides, I had help from my great friend, Jenni. She’s a pastry chef and really knows her stuff. She made the process incredibly easy by putting together a video tutorial that helped me create a beautiful dough. You can find the recipe and tutorial for homemade puff pastry HERE.
The leek and asparagus quiche recipe itself is really quite basic. To make a 9-inch quiche, you’ll need 5 eggs, 1 cup of heavy whipping cream, 3/4 cup of milk, 1 cup of sliced leeks, 2 cups of asparagus, 1 cup of grated cheese, a pinch of nutmeg, salt, and pepper.
After sauteing the vegetables for a few minutes in some olive oil, you place them into the pie plate that has been lined with unbaked puff pastry.
In a medium sized bowl, whisk up the eggs, cream, milk, nutmeg, salt, and pepper. Add half of the cheese into the egg mixture and pour it over the veggies, then top the quiche off with the other 1/2 cup of cheese. Bake it up at 375 degrees for 35-40 minutes, let it rest for 15 minutes, and then slice and enjoy!
It will stay good for 4-5 days in the fridge if it’s well wrapped.
Besides making the crust from scratch, I also tweaked Joy’s recipe by using 1/2 cup of grated Parmesan and 1/2 cup of shredded smoked Provolone cheese instead of the 1 cup of Gruyere cheese that she used. Please understand…. I ADORE the smooth, creamy, texture and taste of Gruyere. Unfortunately, I had no grocery shopping budget left to spend on that wonderful cheese, so I used what I had on hand. It still tasted sublime.
I also made one other minor adjustment. I like a little kick with my eggs, so I added a couple of dashes of hot sauce to the egg mixture. It added a wonderful little zing to each bite.
So there you have it. Another simple yet absolutely yummi recipe that can be enjoyed for breakfast, brunch, dinner, or anywhere in between.
Until next time, be blessed….and be sure to feed your stomach AND your spirit!