Asparagus, Leek, Gruyere Quiche PRINT
- YIELD: 6 servings
- PREP TIME: 15 min
- COOK TIME: 45 min
Breakfast, lunch, dinner – It’s an anytime meal!
|1||leek (white parts only) halved and thinly sliced; then well washed|
|1||bunch (1 lb) asparagus, thinly sliced on diagonal|
|1¼||cups half and half|
|1||pie crust, fit into 9" pie plate|
|1||cup shredded Gruyere cheese|
|½||tsp coarse salt|
|¼||tsp ground pepper|
|pinch ground nutmeg|
Preheat oven to 350 degrees with rack in lowest position.
In a large skillet, melt butter over medium heat. Add leeks and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes; let cool.
In a large bowl, whisk together eggs, half & half, salt, pepper and nutmeg. Place pie crust in pie plate. Sprinkle with cheese; top with asparagus mixture; pour egg mixture on top.
Bake until the center of quiche is just set, about 50-60 minutes, rotating pie plat halfway through. Quiche will shake slightly when done; inserted knife should come out almost clean. Let stand 15 minutes before serving.