Recipe of the Week | Asparagus and Gruyere Quiche

Asparagus and Gruyere Quiche | Photo Randolph Graham

Looking for something new to take on a picnic? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket.

Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. It is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. This recipe takes advantage of aging. The flavor and texture of my whole wheat crust adds yet another dimension of flavor that will make you yodel with delight.


Crust Ingredients:

1½ cups whole wheat flour

1½ cups white flour

1 cup wheat germ

1½ teaspoon sea salt

1 cup plus 4 tablespoons butter

10 – 12 tablespoons cold water


Filling Ingredients:

1 tablespoon butter

1 leek (white and light green parts only – halved and thinly sliced)

1 pound asparagus (tough ends removed stems sliced thin diagonally)

4 large eggs

1¼ cups half-and-half

½ teaspoon salt

½ teaspoon fresh ground pepper

Pinch of ground nutmeg

1 cup aged Gruyère cheese (grated)


Crust Directions:

Stir together flour, wheat germ and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough of the water to hold the dough together. Form into a ball, cover and refrigerate for about an hour while you prepare the filling.


Filling Directions:

In a large skillet, melt butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is tender – about seven or eight minutes. Set aside to cool. In a medium bowl, whisk together eggs, half-and-half, salt, pepper and nutmeg. Set aside.


Baking Instructions:

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.

Roll out dough and lay carefully in the baking pan creating a 1½-inch high crust up the sides of the pan. Sprinkle Gruyère on bottom of crust and top with asparagus/leek mixture. Pour egg mixture on top. Bake until center of quiche is set – about 50 minutes. Remove from oven and allow to cool for 10 minutes before serving.


Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


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