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Asparagus, Leek, and Gruyere Quiche

Gruyere is an aged Swiss cheese with a nutty flavor that tastes great with eggs. To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 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)

Cook's Note

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

Directions

  1. Step 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.

      In this step:

  2. Step 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. Step 3

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

Source
Everyday Food, April 2009

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Reviews (22)

  • swhamer 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.

  • 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!

  • cmbgirl 18 Mar, 2013

    Very good and easy to make. Even the kids went back for seconds.

  • Leigh Segel 20 Aug, 2012

    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!

  • DeenaSal 27 Apr, 2012

    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.

  • DeenaSal 27 Apr, 2012

    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!!

  • NinaGuerra 11 Apr, 2012

    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!

  • majictiger 11 Apr, 2012

    for those who cannot afford Gruyere...Jarlsberg worked very nice in this recipe and was much less in price!

  • redheadedhillbilly 3 Jul, 2011

    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!

  • JACKIE2830 22 Mar, 2011

    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

  • nicoleeliz 15 Sep, 2010

    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.

  • alliegoldhammer 16 Jul, 2010

    video says 1/4 teaspoon of pepper, recipe says 1 teaspoon-- big difference!!

  • brieh 8 Apr, 2010

    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.

  • ehguy11 30 May, 2009

    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!

  • Joevans 22 Apr, 2009

    I made this for an Easter Luncheon. It was delicious and great the next day cold too!

  • rlmills2758 15 Apr, 2009

    I made this for an Easter brunch. Everybody loved it.

  • MarthaandMeBlogger 14 Apr, 2009

    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/

  • gemdt 29 Mar, 2009

    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.

  • Svea 27 Mar, 2009

    I made this for our monthly teacher appreciation luncheon to raves! A really delicious quiche.

  • Cantusemyownname 27 Mar, 2009

    What is half-and-half?

  • krjohns 24 Mar, 2009

    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.

  • Anonym 16 Mar, 2009

    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.