Make Ahead
Asparagus, Leek, and Ricotta Quiche
Popular on Food52
8 Reviews
ohrelaxitsmax
April 6, 2023
Erin, thank you! But the quiche took much longer to cook and came out rather claggy and watery… any thoughts as to why? Should I have softened the veg to remove excess water? When I sliced into the quiche there was a pool of eggy juice that formed in the pie plate even though it was fully cooked.
Layna G.
April 12, 2020
Cooked the leeks and asparagus beforehand just to soften them up, which I was glad I did. Cut custard in half, and it took about 45 min to fully cook and set, but absolutely delicious.
Liz
January 31, 2019
I thought this was excellent! I didnt have asparagus so I used spinach. Loved it. One of the tastiest quiches I be made.
My family devoured it.
My family devoured it.
Mike T.
March 3, 2018
Also had trouble with the cooking time, I split it into two pre made whole wheat crusts. After 45-55 minutes at 375 it finally set. The other problem I had was the recommendation to "season to taste" on the eggs. Difficult to do with raw eggs. The quiche turned out good, but was a bit bland due to lack of seasoning.
Linden
September 24, 2017
It was a mess. After 45 minutes my quiche was still soup. I followed the directions exactly and baked it in my brand new Bluestar oven. Turning it down to 375 per the recipe to cook the quiche after par baking the crust at 425.
Sarah
April 24, 2016
I made this tonight and it was lovely! The ricotta makes it light and fluffy and the crust is perfectly flaky. I didn't have a single pie tin as deep as the recipe suggests so I split the filling into two 9 inch shallow pie tins instead and that worked perfectly. I also didn't have time to par-bake the crust but it still came out just fine for me. Even with my small changes the quiche was light and airy and really delicious!
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