Mimi's Cookbook

Asparagus, Leek And Gruyere Quiche

Ingredients

Instructions

  • 1 tbls. butter
  • 1 leek (white and light green parts only halved and thinly sliced, then well washed)
  • salt and pepper to taste
  • 1 bunch (one pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • 4 large eggs
  • 1 1/4 cups half and half
  • ground nutmeg
  • 1 pie crust, well chilled
  • 1 cup shredded gruyere cheese
Preheat oven to 350 with rack in lowest position. In a large skillet, melt butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 - 8 minutes; let cool.

In a large bowl, whisk together eggs, half and half, 1/2 tsp salt, and a pinch of nutmeg. Place crust on a 9 inch pie plate. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.

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

To store, let cool, then refrigerate, up to one day. Reheat at 350 until warm in center, about 30 minutes
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