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





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.



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