Asparagus, Leek, Gruyere Quiche

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Asparagus, Leek, Gruyere Quiche

Photo by Terry S.

  • Prep Time


  • Total Time


  • Servings



  • 1

    Tbsp butter

  • 1

    leek (white parts only) halved and thinly sliced; then well washed

  • 1

    bunch (1 lb) asparagus, thinly sliced on diagonal

  • 4

    large eggs

  • 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.


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