I love a good brunch and I was excited when my friends at Colavita asked me to whip up something special for a Fresh From The Garden spring brunch! Just like spring, the humble egg has long been associated with rebirth and renewal — the circle of life and the promise of new beginnings. And after a long winter in many parts of the world, it’s time to get exited about warmer weather and longer days.
So let’s crack an egg and get this party started! How does Asparagus, Leek, and Sun-Dried Tomato Quiche with Herbed Olive Oil Crust sound?
I love a good quiche because they’re so easy to make and perfect for any time of the day. This one is made extra special by replacing butter with olive oil in the crust. Chilling the oil in the freezer for about 20 minutes gives it the same viscosity as butter and results in a flakier crust when baked.
We all need a perfect quiche recipe in our repertoire and this one bakes up just right every time. Asparagus, Leek, and Sun-Dried Tomato Quiche with Herbed Olive Oil Crust is packed with spring’s bounty of fresh flavors, I can’t decide which I like more: The filling or the olive oil crust! Also, if you’re looking for a dairy-free version, the recipe includes an option just for you.
- ¼ cup plus 2 tablespoons Colavita Extra Virgin Olive Oil, divided use
- 2 cups all-purpose flour, plus additional for rolling
- 1½ teaspoons sea salt, divided use
- 2 teaspoons Italian seasoning
- ½ cup chilled water
- 2 medium leeks, washed, dried, and cut into ½-inch slices
- 1 cup fresh asparagus sliced on the diagonal into 1-inch pieces
- ½ cup shredded Parmesan cheese, plus additional for topping
- ¼ cup Colavita Sun-Dried Tomatoes, drained and coarsely chopped
- 2 large eggs
- 2 large egg yolks
- ¾ cup heavy cream
- ¾ cup whole milk
- ½ teaspoon freshly ground black peppercorns
- 1 tablespoon fresh parsley leaves, chopped
- Place ¼ cup olive oil in the freezer until it thickens slightly, about 20 minutes.
- In the bowl of a food processor fitted with a metal blade, pulse the flour, 1 teaspoon salt, and herb seasoning until combined. Add the chilled olive oil and pulse to incorporate. Slowly add the water until the dough begins to clump forming a ball. (Note: You may need a little more or a little less depending on the humidity.)
- Turn the dough out onto a lightly floured surface and sprinkle a little more flour on the dough. Roll the dough into a 12-inch circle turning and adding more flour as needed to prevent sticking. Carefully place the dough in a 10-inch by 2-inch tart pan and gently press into place folding over the excess dough to make the sides a bit thicker. Chill in the refrigerator for 30 minutes.
- Heat oven to 375 degrees. Remove the tart pan from refrigerator and prick the dough several times with the tines of a fork. Cover with parchment paper and fill with pie weights. Place pan on a baking sheet and bake 15 minutes. Carefully remove pie weights and continue baking crust for another 10 minutes or until dry and golden brown. Remove from oven and allow to cool before filling.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a medium pan over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the asparagus and cook for 1 minute longer. Remove from heat and set aside to cool.
- Whisk together the eggs, yolks, cream, milk, pepper, and remaining ½ teaspoon salt; set aside
- Evenly spread the leek and asparagus mixture on the crust bottom. Sprinkle with the cheese and sun-dried tomatoes. Pour in the egg mixture and bake 30 minutes until light golden brown and the center is set.
- Transfer to a wire rack to cool before cutting. Garnish with parsley and additional cheese if desired.
Pairs perfectly with Colavita Pinot Grigio wine.
The post Asparagus, Leek, and Sun-Dried Tomato Quiche with Herbed Olive Oil Crust is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.