I made this quiche last Wednesday. Classy and easy; saute asparagus and leeks together with BUTTER for a few minutes. Roll out store bought pie crust, add gruyere > add yummy veges > and the best ingredient last…. the egg mixture, voila easy quiche! I love eating quiche anytime, breakfast, dinner, and leftovers for lunch for work. This is my first attempt of making quiche (semi-homemade, bought Pillsbury pie crust). This is my friend Nicole’s recipe and it’s a keeper. Enjoy!
- 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
- 1 1/4 cups half-and-half
- Ground nutmeg
- store bought pie crust fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
- 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.
- 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 halfway through. Let stand 15 minutes before serving.
To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture