Asparagus, Leek and Gruyere Quiche
Ingredients
For the custard:
3 large eggs
1 cup heavy cream
A pinch or two of salt and a few good cracks of freshly ground black pepper
One 9-inch store-bought frozen pie crusts (keep frozen until ready to assemble and bake!)
For the filling:
1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
6-7 stalks of asparagus, tough ends removed, thinly sliced on the diagonal
A pinch of ground nutmeg
1 cup shredded Gruyere or half a package of grated Swiss cheese
Preparation
1
Preheat oven to 350° F.
2
Directions for the custard:
3
In a large bowl, whisk together eggs, cream, salt, and pepper.
4
For the filling:
5
In a medium skillet over medium-high heat, melt butter then add the leeks. Sauté until lightly golden (do not allow to burn), then remove from heat.
6
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
7
Add the leeks and asparagus, reserving a few of the tips to garnish the top.
8
Add the cheese.
9
Pour in the quiche custard until it comes to the bottom edge of the crust.
10
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
11
Let quiche stand 15 minutes before serving.
.
About
Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients.
Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below):
Bacon Cheddar Quiche with Green Onions
Roasted Tomato, Thyme, and Goat Cheese Quiche
Mushroom and Gruyere Quiche
To Make Four Quiches:
Use 11 large eggs total and 4 cups heavy cream.
Yield:
One 9-inch quiche
Added:
Monday, December 3, 2018 - 12:55pm
