Description
This Asparagus and Gruyere Quiche is a delightful blend of fresh asparagus and creamy gruyere cheese nestled in a flaky crust. Perfect for a special brunch or a quick weeknight meal!
Ingredients
Scale
- single pie crust (your favorite recipe, or just use a packaged crust)
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced and washed
- 1 pound asparagus, woody parts cut off, cut into 2-inch pieces
- 4 ounces gruyere cheese
- 4 large eggs
- 1 1/4 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan, then place it into the refrigerator.
- Melt the butter in a medium pan over medium heat. Add the leeks and cook until tender, then stir in the asparagus and cook until slightly tender, about 6-8 minutes total.
- In a large measuring cup or a medium mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
- Place the sautéed vegetables in the prepared crust, top with cheese, and pour the egg mixture over.
- Set the quiche on a sheet pan and bake for 45-50 minutes. Allow it to stand at room temperature for 30 minutes before slicing and serving.
Notes
For added flavor, consider mixing in fresh herbs like thyme or chives with the vegetables.
Letting the quiche rest before slicing helps achieve cleaner cuts and enhances the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg