Asparagus, Parmesan, Leek, and Lemon Quiche

June 18, 2019

Stella Star Ingredient: Crème Fraîche

Asparagus, Parmesan, Leek, and Lemon Quiche


  • 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.

Asparagus, Parmesan, Leek, and Lemon Quiche