Leek, Asparagus,Chanterelle And Gruyere Mini Quiche For Fiesta Friday #59
I am not re-inventing the wheel here, quiche in all it’s forms with varied and myriad ingredients has been made over and over but no matter how many times you see, eat or make it’s always delicious. I decided to make individual quiche, no cutting just grab and go.
I like to blind bake my crust so it doesn’t get soggy, use half and half in the custard, I’m generous with the cheese and vegetables making this a substantial and satisfying meal. I used fresh asparagus, chanterelle mushrooms, a young leek, and some lovely gruyere. One of my favorite meals is a fresh salad with quiche and look at this salad that Margi@La petite casserole made.
Angie@The Novice Gardener and her cohosts this week Jhuls@The Not So Creative Cook and for the first time Mila@Milk And A Bun are ensuring that a good time is had by all, the drinks are flowing and the food is plentiful. Thank you all!!
Quiche With leek, asparagus, chanterelle, gruyere
Makes approximately 8 mini tarts(4 inch)
Recipe for double crust flaky pastry I used my go to Julia Child recipe
Approximately 1/2 lb gruyere grated
4 large or extra large eggs
1 1/2 cup half and half
asparagus (enough for 3 stalks on each quiche)
mushrooms (I used chanterelle) about 1 cup chopped
1 spring or young leek cut into rounds and cleaned thoroughly
salt and pepper to taste
Blind baking your pie crust:
1. Press your pie dough into tart pans and refrigerate (I like to make the night before and refrigerate covered overnight. Preheat oven to 400 degree’s
2. Place parchment in each tart pan and add beans or pie weights
3. Bake for 15 minutes, remove parchment and pie weights and bake for another 15 minutes or until just lightly browned.
Making the quiche:
Place mushrooms and asparagus on baking sheet lined with parchment, brush with olive oil and bake at 375 for 15 minutes. Remove from oven to cool and keep the oven temp at 375 degrees.
Heat a tbs of butter in saute pan and saute the leeks after they have been cleaned and dried.
Grate the cheese and set aside.
Beat the eggs and half and half, salt, pepper and nutmeg.
Place some cheese at the bottom of each tart pan, add leek and mushroom filling to the top of each pan, pour enough egg custard to fill each, lay the asparagus on top and add a little more of the grated cheese. Bake for 20-25 minutes or until the egg is set.
Enjoy with a fresh salad.
Thanks for reminding me how good quiches can be – and yours looks absolutely delicious! Happy Fiesta Friday x
Happy Fiesta Friday Selma and thank you!!
These look delicious and so pretty! I would love to be able to get hold of some asparagus right now!
I am there waiting when it hits the markets, love asparagus. Thank you so much!!
Thanks so much.
Reblogged this on This Got My Attention and commented:
Mmmm, mmm good. This looks soooooo yummy!
Thanks so much Mike!
Oh dear this is right up the hubby’s alley! Looks delish!
Thanks I wanted to add some bacon too, that would have been really good.
Thank you so much!
MMM…drooling…those looks delicious!! I love Quiche 🙂
Thanks so much Michael!
Oh my Suzanne, this is another winner!!!
Thanks so much Cheryl. Have a great weekend!!
These look divine! My mouth is watering. I simply love quiche, what a great recipe. Thank you!
Thanks Michelle, hope you are feeling better.
Delish to the savory core. Double flaky pastry sounds too good. Quiche is one thing I still need to try my hands at’
Thanks Sonal, quiche is so easy and really such a great meal.
I will definitely have to try this! 🙂
Thank you so much hope you are feeling well!!
I haven’t made a quiche in a while, but they always include Gruyere. I love the mini size and this combination. It looks heavenly!
Thanks Sarah, me too, love gruyere. I love the little tarts perfect portion.
I love quiche. I haven’t made one in awhile, but now I need to. This looks so tasty 🙂
Until today it had been literally years since I made quiche. I don’t know why it took me so long they are wonderful. Thanks Natalie.
I love the idea of individual tarts!! These definitely look delicious, and you’re right – Quiches are delicious!
Thank you so much, me too love an individual portion.
Fabulous quiche, Suzanne! I love the individual serving size ones you’re sharing…perfect for Sunday brunch guests. Now, if it were only guaranteed my would be as beautiful as yours…
Thanks Nancy, they really are so perfect for Sunday brunch and the individual quiche are great when you have guests. I am so certain your quiche would be amazing.
Oh I love gruyere so much. They look so pretty!
Thanks Jenn, me too!!
I LOVE quiches like this one- making them mini is even more appealing. They look fabulous!!
Thank you so much, next to mini I love rectangular now if only they made mini rectangular pans.
We are on the same page!! 🙂
Suzanne, you’ve done it again. You continue to amaze me with wondrous foods. These sound delicious and look just adorable enough. Sending you great big hugs! 😀
Awww thanks Teagan. Back at you, I am constantly in awe of your wonderful talent for weaving an amazing story.
Now i’m blushing. You’re too kind. I actually thought the stress of the stupid car issue was going to keep me from doing an episode this week. But i just finished writing a short episode-8.
I enjoy your recipes and blog so much, I resist temptation to use one every week! Hugs 😀
There’s another recipe with the little tart pans – oh gosh, they are just the sweetest! Quite a few whipped up for Fiesta Friday…I love your savory version too. I will just have to indulge and get some, so I can make these gorgeous little tartlets.
I love my little tart pans, I actually use them more often than the big ones. Thanks Loretta.
Mmmm they look delicious!! x
Thank you so much Jane.
I’ve never been a huge fan of leeks, but this is definitely a dish I may have to give a try. It looks amazing.
The leeks are wonderful here, they are milder than onion or shallot and in my opinion add such a lovely flavor. Thank you so much.
I love quiche and these look so delicious. Great idea to make them in individual molds and I totally agree about blind baking the pastry. Have a great weekend Suzanne!
Thank you so much Viviana. I always like to blind bake the pastry crust before adding the wet ingredients, it gets a bit too gummy for me.
My salad would have been perfect together your tarts Suzanne… it’s clear enough, I guess, that the two of us are fed up with winter even in our dishes! Love your quiches!
Totally fed up, I love your salad and am making it tomorrow to have with the leftover quiche. Thanks for the inspiration!
This is always a big favorite here!
Thanks Susan. Quiche is such a great dish, it can be an appetizer or an entree, breakfast, lunch or dinner. It’s versatile.
Isn’t there something so satisfying about quiche? Problem is, I just can’t be bothered with making pastry for myself. Hold on, I made dessert (with pastry) a couple of days ago. Well, dessert I’m fine with! Anyway, spotted the first new asparagus only today. Will have to have some of those next week. Oh, the joys of spring.
I like to make pastry in advance and freeze, like you I often can’t be bothered, This pastry was in the freezer, couldn’t be easier. Isn’t it exciting seeing the young asparagus, it is truly the harginger of Spring. Thanks Johnny.
These look great, I have been thinking I must make quiche again soon, it’s just about getting to be that kind of weather now. These are very pretty in their individual size and yummy fillings too.
i hadn’t made quiche in such a long time and now I want to make it using different fillings. Thank you so much Caroline
These are such beautiful tarts, and I love the ingredients–asparagus is one of my favorite veggies!
Thanks so much Nancy. I too really love asparagus.
How positively delicious! I look forward to eating fresh asparagus every spring!
Thank you Christin, I eat it all season too!
Wow looks super delicious.. Healthy ingredients super yummy food
Thank you so much.
Ooolala, Suzanne: I just love all the ingredients of these mini quiches, plus I love quiches in and of themselves! Fabulous, I wish I could taste one! 🙂 A wonderful dish and recipe.
I also recall how wonderful Francesca’s quiche is. She served when I was there. Thank you so much, I do love quiche, these are really delicious and very light.
These look delicious!
Thank you so much.
What a great take on a quiche – you’ve reinvented them! I’m sure they taste as good as they look!
LOL, thanks so much, maybe I didn’t re invent but they do taste really good.
I totally with you on baking pastry cases blind, it makes such a difference so it’s well worth the extra effort. Pretty quiches. Have a good weekend. 😉
Thank you so much.
I had quiche once from Starbucks. Since then, I wanted to make my own. Your mini version is so good and they are so cute. Two bites, maybe? Haha. Thanks a lot for bringing this at FF. Have fun and enjoy your weekend, Suzanne. xx
Well they are more like 6-8 bites depending I guess on the size of your bite. They are too big to be an appetizer but IMHO the perfect size for a meal. Thank you so much Jhuls and thank you for co hosting this week. Happy FF!!
Suzanne, I can tell it is so delicious straight away, when I saw the pictures. So lovely! Wish I can share one of them. 🙂
We we could share one, thank you so much Mochi!
As you may know – I adore any pies, pastry and of course quiches! I make them at home pretty often, too! And I’m jealous of yours! Because I wish I could get some chanterelles! When they are sold here- they soooo expensive- more than 30$ per kg!
Oh wow, expensive mushrooms. They are not cheap here either I got a bag not sure the weight but it was $7.99. I don’t get them that often but sometimes I just want chanterelles. Thanks so much I also love pies in all shapes and forms. Thanks Mila!!
Anyway, it’s much cheaper! You are lucky to enjoy those mushrooms and such tasty pies! 🙂
Quiches are so delicious! I love them! Great idea!
Thanks so much Marcella!
I love quiche and make them quite often. Somehow, these petite quiches with delicate touches have Suzanne’s signature on them. I love the presentation very much too!
Thank you Fae, what a sweet comment. I am the perverbial bull in the china shop. I do however like delicate and petite food and mini tarts/quiches are perfect in portion size.
Suzanne, this is so decadent and beautiful! I am impressed, as always. Of course, anyone who argues with a gorgeous, flaky tart crust, nutty gruyere cheese, creamy chanterelles and bright, refreshing asparagus is crazy! 😉 Yum!
I have to agree, buttery pastry crust , cheese, mushrooms and asparagus are something few could argue with. Thanks so much.
Now that you have repeated it I feel the need to go buy these ingredients and hop to it for Sunday brunch, Suzanne. You have a real talent. Mmmm.
I’ve never made quiche before, yours looks delicious though I might have to try x
It’s so easy to make and so good, thank you so much.
Wowee- I love Asparagus and this quiche looks perfect and delish’thanx for sharing Suzanne. .. 🙂 🙂
Me too Chitra, thank you so much.
I agree, Suzanne! Always delicious! And I could eat it every day! 😜
I could eat yours every day, it was delicious. Thanks Francesca.
Mmm first asparagus ! Yummy ! I love your picture !
Thank you so much, so nice to see you.
What a great recipe! I have dreams about organizing a girls brunch and impressing the heck out of them with dishes like this.
Oh that would be so nice, I will have to plan something like that it sounds fun.
Oh these are so adorable Suzanne! What a wonderful idea to make them single serving size and I LOVE the asparagus and leeks in them..omg I love asparagus so much! Gruyere used to be my absolute favorite cheese too! Looks too good.
I love single serve food, it’s so much easier and perfect portion size. Thank you so much, asparagus is one of my favorite vegetables and gruyere, well it’s my cheese of choice ofr quiche. Thanks Brandi.
That looks so delicious! I am a sucker for quiche….yum!!!
You and me both, thank you so much. I love quiche, now that I made this it’s all I want with a fresh salad. So light and delicious. Thank you so much.
lovely, Suzanne! Quiche is such a special dish–reminds me of tea parties and such 🙂
Thanks Liz, quiche always brings back nice memories for me.
Just Delicious Suzanne!!! 🙂
Thanks so much Amy!
You get better and better and better. I love these mini quiches. I so wish I could drop by and eat one with you. I’d bring nice wine! 😉
You are too sweet, thank you. You bring the wine and we’ll have a lovely meal togegther. Would love nothing more.
These little quiches are just darling Suzanne! I love when leek and gruyere appear in the same dish, it’s such a great combination, especially with the egg and the pastry. What a perfect breakfast!
Thanks so much Mary Frances quiche is one of my favorites.
This looks like the perfect quiche to me. I love every ingredient you used. I had never heard of the term blind baking before, but love the idea so it doesn’t get soggy. I need to get some mini tart pans. They make the quiche look even more special. Thanks for sharing this, Suzanne!
Thank you south Shari!
Hi Suzanne, love the flavors you have put together here, also love the mini tart pans, these look so elegant!
Thanks I love mini tarts and my tart pans something about individual tarts that are so pretty.
These are so pretty. I love asparagus and cheese in tarts, and that’s saying something as I normally steer clear of anything remotely ‘quiche-y’ (just ask my husband!). What a great addition to Fiesta Friday. You always come up with the most delicious ideas Suzanne xx
Thanks Laura, looking forward to lots of asparagus this season. You don’t like quiche? Do you like eggs? I love anything eggy, custard, quiche, eggs anyway you make them except raw. Thank you so much.
I’m loving all your spring recipes Suzanne! Even though it’s autumn here now, I’m tempted to go out and buy a bunch of asparagus to make these delicious quiches! With a salad on the side, lunch doesn’t get any better than this! 🙂
My favorite lunch is quiche and salad. Thanks so much Margot, it’s so funny how you are expereincing the exact opposite season.
I need to make quiche! Oh these are little beauties and they look so delicious 🙂 Quiche just made it up to the top of my list of dishes to make! Love the asparagus as well! 🙂
Thanks Petra, I love quiche and they are so ridiculously easy to make. So happy asparagus is coming into season now. Thank you.
The start of the asparagus season is always great isn’t it?! 🙂
It is. I feel like when I see asparagus at the green market it’s the official start of spring
This is dam good ! I have never made a Quiche but this one is definitely pushing me to make it soon !! Thanks for sharing 🙂
You are very sweet, thank you.