Asparagus, Leek, and Gruyere Quiche
 
 
Nothing says spring like brunch, and nothing says brunch like quiche!  Fresh asparagus and leek compliment rich Gruyere cheese in this springtime dish.
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Ingredients
  • 1 tablespoon butter
  • 1 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
  • 1¼ cups half-and-half
  • Ground nutmeg
  • Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
  • 1 cup shredded Gruyere cheese (4 ounces)
Directions
  1. Step 1
  2. Preheat oven to 350 degrees, with rack in 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.
  3. Step 2
  4. In a large bowl, whisk together eggs, half-and-half, ½ 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.
  5. Step 3
  6. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
Recipe by Sage Creations Farm at https://sagecreationsfarm.com/asparagus-leek-gruyere-quiche/