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Lemon & Asparagus Quiche

Light, luscious, and perfect for springtime, this quiche combines the tartness of lemons with rich asparagus, leeks and Parmesan. It’s a light meal with a salad, and an elegant brunch entree. If asparagus is out of season or unavailable, you can substitute zucchini.
Course Main Course, Main Dish
Cuisine American


  • 1 tablespoon olive oil
  • 2 large leeks sliced
  • 1 1/2 bunches asparagus
  • 1 lemon zest only
  • 1 cup half and half
  • 4 eggs
  • 1/2 teaspoon fresh thyme chopped
  • 1/2 teaspoon fresh rosemary chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1 cup Parmesan cheese finely shredded
  • 9 inch pie crust


  • Preheat the oven to 450°F.
  • Heat the oil in a heavy skillet, and sauté the leeks until tender, or about 3 to 5 minutes.
  • Cut the tough ends off the asparagus spears and cut them into pieces 1 to 1-1/2 inches long. Add them to the skillet and cook for 3 to 5 minutes, until just tender.
  • Combine the lemon zest, cream, eggs, and herbs in a large bowl. Beat to blend thoroughly.
  • Roll out the pie dough and place it in your quiche dish.
  • Line the bottom of the pan with about 1/3 of the Parmesan.
  • Top with about half the asparagus and leeks.
  • Repeat with another third of the Parmesan, and the remainder of the vegetables.
  • Top with the rest of the Parmesan cheese.
  • Place in the oven in the middle rack, and bake for about 15 minutes. Reduce the heat to 350°F, and bake another 30 minutes, until the middle is firm and thoroughly cooked.
  • Remove from the oven and allow it to cool for 15 to 20 minutes before serving.
Keyword Lemons
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