Home » Asparagus, Leek, and Gruyere Quiche

Asparagus, Leek, and Gruyere Quiche


This is a really nice Spring brunch dish. It's fresh with nicely crisp asparagus mixed in. Lovely.


Asparagus, Leek, and Gruyere Quiche



  1 tablespoons butter   I leek (white and light green parts only), halved and thinly sliced, then well washed. Coarse salt and ground pepper 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal 4 large eggs 1 1/4 cups half-and-half Ground nutmeg Pie Crust, fitted into a 9-inch pie plate, well chilled 1 cup shredded Gruyere cheese (about 4 ounces) Chopped green onions, for topping FullSizeRender-3  


  Preheat oven to 350 degrees F, with rack in the lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture Pour egg mixture on top. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet 1/2 through. Sprinkle with additional grated cheese and chopped green onions. Let stand 15 minutes before serving. FullSizeRender-5  

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