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Asparagus, Parmesan, Leek, and Lemon Quiche

Stella Star Ingredient: Crème Fraîche


  • 1 (9 inch) store bought pie dough
  • For the cream mixture ingredients
  • 2 cups half-and-half
  • 4 large eggs
  • ⅓ cup Crème Fraîche
  • Kosher salt and freshly ground black pepper, to taste
  • For Vegetable filling:
  • 1 tablespoon olive oil
  • 2 large leeks, sliced
  • 1 1/2 bunches asparagus, divided
  • 3/4 cup freshly shredded Parmesan cheese, plus more to garnish
  • Zest of 1 lemon
  • Fresh basil, for garnish


  1. Roll out pie dough
  2. Whisk together all ingredients for the cream mixture in a large bowl until well mixed.
  3. Heat oil in a large skillet over medium-high heat. Add leeks and sauté, stirring occasionally until tender. Slice 1 bunch asparagus into 1 1/2-inch-sized pieces. Add to skillet and cook about 2 minutes until just tender.
  4. Cover bottom of baked crust with Parmesan. Add in asparagus-leek mixture.Use a vegetable peeler to shave the remaining asparagus into ribbons.
  5. Pour in cream filling 3/4 of the way to the top. Arrange remaining asparagus like spokes in a wheel. Sprinkle on lemon zest. Bake about 30 minutes until filling is set. Top with shaved Parmesan cheese and fresh basil leaves.