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Recipes » » Buttermilk Asparagus Quiche
by Liren Baker on April 07, 2013 updated | 21 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.
Try making quiche with buttermilk instead of heavy cream. This recipe for Buttermilk Asparagus Quiche lightens up a classic dish with a simple swap.
Buttermilk Asparagus Quiche
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This simple recipe for a Buttermilk Asparagus Quiche (with a from-scratch crust too) lightens up a classic dish through the use of buttermilk instead of heavy cream. Fresh stalks of asparagus provide a pop of color and flavor that you will love.
This post first appeared on April 7, 2013, and was featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!
If you asked me as a little girl to name my favorite color, I wouldn’t hesitate. Little Liren would have gushed, “Lavender!” in a heartbeat. I dreamed of a lavender bedroom, from ceiling to carpet, fluffy pale violet sheets, and maybe a splash of mauve mixed in. I never did get to renovate my room in that dream color. And I never understood my father’s penchant for green. Green carpet, green car, it all seemed quite ugly to me.
These days, as I drive through the hills splashed with spring rain, I say a silent prayer of thank you for the verdant green that surrounds this valley…how I wish the emerald hills could last all year long! Here in Northern California, once the rains end, we do not see another drop until late fall, and the hills turn into golden mounds. While beautiful in its own way, I am always sad to say so long to the hills of spring.
I do understand now the beauty of green.
Now is the time to embrace the freshness of spring and all things green: the hills, the leaves budding on the trees, and vegetables like English peas, artichokes, and asparagus.
In this Buttermilk Asparagus Quiche, the buttermilk makes for a lighter quiche that does not leave you with a haunting guilt from heavy cream. It’s just the type of spring quiche that would be perfect for a brunch or a picnic lunch where you could linger, toes wiggling in the cool green grass.
More Great Brunch Recipes
Apple Oatmeal Blender Waffles
Tater Tot Breakfast Casserole
Sheet Pan Banana Pancakes
Breakfast Tortilla Pie
Scottish Smoked Salmon Bagel with Scrambled Eggs
Buttermilk Asparagus Quiche
The use of buttermilk instead of heavy cream in this simple Buttermilk Asparagus Quiche lightens up a classic dish. Fresh stalks of asparagus provide a pop of color and flavor that you will love.
This recipe will make one 11×7-inch rectangular or one 10-inch round quiche.
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Course Breakfast, Brunch
Cuisine American, French
Prep Time 25 minutes minutes
Cook Time 35 minutes minutes
Chill Time 30 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 4 servings
Calories 624kcal
Author Liren Baker
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter chilled and cut into small pieces
- 1 tablespoon fresh thyme
- 1 shallot minced
- 3 tablespoons ice water
For the Filling:
- 1 leek sliced and cleaned
- 4 tablespoons butter divided
- kosher salt to taste
- 3 large eggs
- 1 1/2 cups buttermilk
- 1/8 teaspoon freshly ground pepper
- pinch nutmeg
- 1/4 cup feta cheese or your favorite cheese, grated
- 6 stalks asparagus ends trimmed
Instructions
Prepare the crust:
In the bowl of a food processor, combine the flour and salt. Process the butter for about 10 seconds, until the flour mixture looks like course crumbs. Mix in the thyme and shallot, pulsing for a few seconds to combine. With the motor running, add the water, one tablespoon at a time, until the dough just begins to ball together. Take care not to make the dough too wet.
Place the dough on a sheet of plastic wrap and form a disk. Cover and chill in the refrigerator for at least 30 minutes. This can be done the day before.
Make the quiche:
Preheat oven to 375°F. Butter your quiche pan or lightly coat with baking spray, if necessary. This recipe will make one 11 x 7-inch rectangular quiche or one 10-inch round quiche.
Roll out the dough to the shape of your quiche pan. I like to roll the dough between two sheets of plastic wrap, as it is easier to manage. When the dough is the correct shape and about 1/8 inch thick, gently place the dough into the pan, pressing it into place. Trim the excess dough from the edges, but not too much as the dough will shrink slightly. Use a fork to prick the dough lightly in a few places. Place the quiche pan on a baking sheet and bake for about 8 minutes.
Meanwhile, prepare the filling. In a small pan, melt 3 tablespoons of the butter over medium low heat. Add the leeks and a pinch of salt, and cook until the leeks are wilted. Remove from heat.
In a small bowl, whisk together the eggs, buttermilk, pepper and nutmeg. Season with salt to taste (I used about 1/2 teaspoon). Stir in the leeks. Pour into the partially baked pastry crust. Sprinkle with feta cheese, season with pepper, and distribute the remaining butter. Arrange the asparagus on top.
Bake for about 25 minutes, or until the quiche is puffed and golden brown.
Nutrition
Calories: 624kcal | Carbohydrates: 46g | Protein: 15g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 816mg | Potassium: 354mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante
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Mae I just wanted tonlet you know, with some minor adjustment, very minor, I have been using this recipe for years. YEARS. I absolutely love it and it has always been a huge hit. That you so much for sharing.
Liren Baker Mae, I love hearing this! Thank you so much! I’m so excited for the spring asparagus so I can make this again, too!
wendy I find this really annoying…… the pictures are lovely, and all these people comment on how good it looks, but…. the link to Wayfair.com take you NOWHERE, and no recipe can be found
Liren Baker Hi Wendy,
You’re right, this is very annoying. I did not realize that the post link had changed, and I can no longer find it on the Wayfair site. I have updated the post to include the recipe, and I hope that helps. Thanks for letting me know!
Best,
Liren
Tony Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts.Any way I’ll be subscribing to your feed and I hope you post again soon.
Kiran @ KiranTarun.com Love spring for it’s abundance of vibrant colors, which I can’t pick because there’s just too many!
Delish quiche, Liren :)
Chandara Creative Back to blogging! Liren, this is lovely. The asparagus totally pops!!
Bernadette @ Now Stir It Up Your quiche is so pretty! I love that you left the asparagus whole. Gotta check the recipe out now. :-)
Angie What a gorgeous quiche! So springy!
Lawyer Loves Lunch I was JUST looking for a brunch recipe when I happened upon your asparagus quiche! I love how the longer pan allows you to use whole asparagus instead of being forced to dice them up (which I’m sure would be delicious but just not as pretty) :)
Carol | a cup of mascarpone Liren, this is stunning! I love the buttermilk to lighten it up, and of course, give me asparagus anytime!
Eileen What a beautiful quiche! I definitely need to get more asparagus into my mouth ASAP. :)
Rose from Magpies Recipes Everything was green when I was a kid too- moms fav color. We had a very dark green car- an ambassador for ages too :) that quiche is just too pretty Liren!
Paula - bell'alimento I’m all for anything with asparagus!
Belinda @zomppa What a beautiful way to start the day!
Dixya Happy Spring and this recipe sounds like a perfect way to welcome spring. Heading over to the recipe
Kankana It’s never easy for me to pick a fav color! I think I like red and black the most but then again I love bright yellow and mauve, yes mauve is definitely my absolute fav :) and that quiche looks stunning my friend, again one of my fav!
Rosie @ Blueberry Kitchen Your quiche looks so delicious!
Heidi @foodiecrush There certainly is something so refreshing about a bright spring green. Heading over for the recipe now. Oh, and PINNED!
Laura (Tutti Dolci) Beautiful quiche, Liren! I love the shape of your tart pan!
Brian Going to check it out now. Looks marvelous!
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