I love quiche and this is probably my very favorite! The combination of leeks and asparagus, combined with the rich flavor of Gruyere is heavenly.
This recipe was adapted from one of my favorite cooks, Joy the Baker. She is amazing and everything I make of hers turns out wonderful!
If you are following my weekly menu and made Mini Chicken Pot Pies last week, you should have a leftover round of dough for this crust, saving you a step and some time. If you don’t have leftover dough, try this simple pie crust that is easier to make than you might think .
Happy Cooking!
~ Gena
Ingredients:
Serves 6
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1 T olive oil
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5 eggs
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3/4 cup of milk
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1 cup of leeks, thinly sliced
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2 cups of asparagus, cut into 1/2″ segments
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1 cup Gruyere cheese, grated
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a pinch of nutmeg
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3/4 t. salt
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1/2 t. pepper
- 1 pie crust to fit a 9″ round pan
Directions:
- Preheat oven to 375 F.
- Prepare pie pan with crust, fluting the edges, if desired. Let chill in fridge while preparing quiche.
- To slice leeks, cut off dark green parts and the hairy ends (see picture.) Cut in half lengthwise. Lay on flat side and slice thin.
- To wash leeks, place slices into a large bowl and fill with water. Shake the leeks so any dirt between layers will fall into the water. Drain.
- Heat olive oil in a med. saucepan. Add leeks and asparagus and saute until just soft, about 5 min., stirring occasionally.
- Meanwhile in a large bowl, beat eggs, milk, cream, nutmeg, salt and pepper. Stir in half of the gruyere.
- Pour sauteed veggies into the bottom of pie crust.
- Pour egg mixture on top of veggies.
- Add rest of gruyere evenly across top of quiche.
- Bake for 50-60 min or until quiche barely jiggles in the middle.
- Let cool for 10-15 min.
Enjoy!!
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