Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus, Leek, and Gruyere Quiche 3.5 (536) 32 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 15 mins Servings: 6 This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish. 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 ¼ 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 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 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. 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. Rate it Print