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Asparagus, Leek, and Gruyere Quiche

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

Source: Everyday Food, April 2009
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • MS10707179
    23 FEB, 2018
    It's nearly impossible to find gruyere cheese.. so I use whatever I have on hand.. This has been my go-to recipe for years.. One adjustment I have made is that I put the salt, pepper AND nutmeg in with the vegetables.. if I add it to the eggs, it seems to "clump together".
  • helenheldt55
    24 OCT, 2017
    I made this quiche last night and it was delicious. The crust was still doughy in the center of the pie and I'm asking for someone to respond how to ensure that the crust will be cooked all the way across the bottom. Otherwise it was excellent flavor and easy to make.
    • dmocarski2749091
      11 FEB, 2018
      I set a baking sheet in the oven to preheat and then when I’m ready to bake my quiche I set it on the sheet and the bottom seems to brown and even crisper little
  • 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! :)
    • cmcilip
      2 OCT, 2017
      You wont have to bake the crust first. When it says to place it on a rimmed baking sheet it is asking for you to place the 9" pie dish (with raw crust) and not just the pie crust on the sheet. This is just for the case when the liquid spills over the crust and then ends up on the baking sheet and not in your oven. You don't 'need' the baking sheet but you will probably want to use one for any spill over.
  • MS11920973
    19 APR, 2017
    This was just delicious at our Easter Brunch. I liked the chopped asparagus so you had some in every bite.
  • MS10172222
    22 SEP, 2016
    Love it!! You can add some diced smoked ham and it's super yummy!!
  • 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.
  • 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?
  • 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.
  • 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.
  • 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.

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