asparagus gruyere quiche

quiche (2)

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!

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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
  • 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)

Directions

  1. 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.
  2. 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.
  3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Cook’s Note

To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture

 

Nigel Slater’s New Potato Salad

Happy What’s Cookin’ Wednesday! Every once in a while I peruse The Guardian for modern British recipes (I do heart British food i.e. meat pies, fish & chips, mushy peas, fruit trifles….oh yea)  and I found this simple recipe today. Perfect for summer and a great weeknight meal. Enjoy!

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Nigel Slater’s New Potato Salad

Small/Fingerling potatoes + tuna + olives + cucumber + mustard dressing (I used local wildflower honey instead of sugar in the recipe below) = dinner tonight! + yummy toasted bread

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new potatoes 250g
cucumber 1, medium sized
caster sugar  a pinch
white-wine vinegar 1 tbsp
Dijon mustard 1 tbsp
olive oil 1 tbsp
dill 2 tbsp, chopped
Niçoise olives 4 tbsp
tuna in olive oil 125g

Wipe the potatoes clean, removing any loose flakes of skin, then boil them in plenty of salted water until just tender. Lightly peel the cucumber, cut in half lengthways, then scrape out the seeds and pulp from the centre with a teaspoon, reserving them for the dressing. Cut the cucumber into finger-thick chunks and place them in a large mixing bowl.

Make the dressing: put a pinch of caster sugar in a blender or food processor, add the vinegar, mustard, a little salt and pepper and the reserved seeds and pulp from the cucumber. Pour in the olive oil and blitz briefly to a smooth dressing. Tip into the cucumber, add the chopped dill (I had cilantro on hand – so I used it) and stir.

Drain the potatoes, then cut each one into about four thick coins. While the potatoes are warm, add them to the cucumber and mix with the dressing. Drain the canned tuna and add in large pieces, turning all carefully so they are evenly coated. Scatter over the olives. And add salt to taste.