Asparagus Quiche
Sarah uses fresh veggies mixed with sharp gruyere in this delicious quiche.
Asparagus, Leek, and Gruyere Quiche
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Asparagus Quiche
Sarah uses fresh veggies mixed with sharp gruyere in this delicious quiche.
- Comments()
Everyday Food, April 2009
- Prep Time 20 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 6
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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
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
Directions
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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.
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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.
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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.
This was very light, very mild flavored dish. It's absolutely a cinch to make if you use a rolled out Pepperidge Farm Pastry Sheet in a small casserole dish & double the egg/milk mixture. Gruyere is an incredibly mild and delicious aged swiss cheese, so don't be afraid to try it!
Nina, in answer to your question about what to serve with this, I made it for a light dinner and served a lovely salad and fresh fruit. It's food for the soul and every satisfying.
I don't know how many quiches I've made in the past (lots), but I can tell you this is the best quiche I've ever made . . . or eaten! It's perfect. Please try the pie crust, it's worth it. As always Martha . . . you ROCK!!
Any suggestions of a side for this quiche?? I want to make it, looks delicious but i have no idea of what else can i serve in the plate!
for those who cannot afford Gruyere...Jarlsberg worked very nice in this recipe and was much less in price!
I've made this quiche several times - twice for church functions and once for a family get-together. I couldn't spend the money for gruyere cheese so used smoked provolone which tasted great. I love this recipe and have a hard time sharing it. I am making it again tomorrow. It's a keeper!
Excellent! I did sub shallots for leeks. Also used crust....very easy to work with! However, I used an 11-inch rem bottom tart pan and blind baked/weighted the crust 12 min to enable perfect crispness
Delicious -- both comforting and sophisticated! I used the crust recipe, too, which was very tasty and quick to throw together in the food processor. The quiche took exactly 50 minutes for the filling to set, and turned out wonderfully tender. The crust seemed somewhat damp and maybe a touch underdone in the center, though.
video says 1/4 teaspoon of pepper, recipe says 1 teaspoon-- big difference!!
Very very yummy! I used generic frozen 9 inch pie shells (sorry!) and this recipe made enough filling to fill two of these pie shells perfectly.
Excellent and versatile vegetarian meal for breakfast, lunch, brunch, or dinner! I used a frozen whole-wheat pie shell from the Health Food store. Excellent!
I made this for an Easter Luncheon. It was delicious and great the next day cold too!
I made this for an Easter brunch. Everybody loved it.
I made this one - liked how it tasted but it did not agree with me: http://marthaandme.wordpress.com/2009/03/31/real-men-eat-quiche/
Cantusemyownkname, half and half is a product you'll find right along side whipping, light heavy and fat free creams It has to do with the % of milkfat, and usually half and half can not be whipped.
Basically 1/2mile and 1/2 cream mixed together. You can usually sibstitute whipping, light or even fat free creams.
I made this for our monthly teacher appreciation luncheon to raves! A really delicious quiche.
What is half-and-half?
This quiche was awesome. Great for any meal. I followed the recipe exactly and one pie crust and regular 9.5 inch pie pan was enough. Oh, I refused to pay $10 for a tiny block of gruyere cheese so I substituted with swiss. Delicious.
I forgot the nutmeg, but this quiche is delicious! The only caveat is that a regular pie pan is too small, it's just not deep enough to hold everything. I ended up making two quiches. I'll invest in a deeper pie pan so I can make this again without a fuss.