Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus, Leek, and Gruyere Quiche 3.5 (535) 31 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2021 Print 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. Print