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Asparagus, Leek, and Gruyere Quiche

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This spring dish is made richer with Gruyere -- an aged Swiss cheese with a nutty flavor that tastes great with eggs.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2009

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

  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 Notes

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

Reviews Add a comment

  • sarah_mcgowa
    11 MAY, 2017
    This will be the first quiche I've tried making. It would be wonderful if someone clarified if I should bake the pie crust before adding the filling. The instructions are a little confusing - "place pie crust on rimmed baking sheet" - wouldn't it have to be baked first to be firm enough to hold the ingredients? If so, at what temperature? Thank you! :)
    Reply
  • MS11920973
    19 APR, 2017
    This was just delicious at our Easter Brunch. I liked the chopped asparagus so you had some in every bite.
    Reply
  • MS10172222
    22 SEP, 2016
    Love it!! You can add some diced smoked ham and it's super yummy!!
    Reply
  • agehrlein
    25 MAR, 2016
    I plan on making this for Easter brunch, I copied the ingredients and purchased them, then I watched the video, ingredients said 1 leek, video said 2 leeks. I will just be using one, and the lb, maybe more of asparagus. Writers should be more careful, thank you.
    Reply
  • JJ2626
    29 MAR, 2015
    This looks delicious. Does Martha's Favorite Pie Crust have to be pre-baked before the filling is added? If so, for how long?
    Reply
  • EvM
    11 FEB, 2015
    The ingredients makes too much for a store bought 9 in pie pan, be prepared to make two quiches. I made it once using my own pie crust and a deep dish 9 in. and it was wonderful and so were the two I just made. The Gruyere with the Leeks an Asparagus make a perfect combination. Even tho I added the nutmeg no one could tell it was there. This is a keeper recipe but I'm surprise to see only 3 stars. Five star in my opinion, it's a no fail recipe.
    Reply
  • louisefish
    29 OCT, 2014
    I made this quiche for my daughter-in-law's baby shower. There were 2 other quiches along with mine and I never got a piece, it was gone by the time I got in line. The other quiches remained. It is my favorite and easy to make and delicious. My family feels this is an outstanding quiche and I highly recommend it.
    Reply
  • MS12047970
    20 APR, 2013
    I first made this recipe in 2011. It has been a hit every time. It take a little longer then other quiches to cook but wlll worth it. Make the night before and take to friend house. It is a great dish to serve.
    Reply
  • sjz21
    31 MAR, 2013
    Made for Easter brunch - very simple and plain, but tasty. I was shocked at the Gruyere price tag and used plain old Swiss, but I don't think I would recommend the cheaper substitution. Note that many pre-made pie crusts contain lard and are not vegetarian friendly!
    Reply
  • Cynthia1740143
    18 MAR, 2013
    Very good and easy to make. Even the kids went back for seconds.
    Reply