Description
Enjoy a flavorful Asparagus and Gruyere Quiche with its creamy filling and fresh asparagus. This easy spring breakfast is perfect for any occasion!
Ingredients
Scale
- single pie crust (your favorite recipe, or just use a packaged crust)
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced and washed
- 1 pound asparagus, woody parts cut off, cut into 2-inch pieces
- 4 ounces gruyere cheese
- 4 large eggs
- 1 1/4 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Roll out the pie crust and press it into a 9-inch pie pan or quiche tart pan. Place the crust in the refrigerator to chill.
- Melt the butter in a medium pan over medium heat. Add the leeks and cook until tender. Then, add the asparagus and continue to cook until tender, about 6-8 minutes total for both vegetables.
- In a large measuring cup or mixing bowl, whisk together the eggs, half and half, kosher salt, black pepper, and ground nutmeg.
- Place the sautéed vegetables into the prepared crust, followed by the cheese. Pour the egg mixture over the top.
- Set the quiche on a sheet pan and bake for 45-50 minutes. Allow it to rest at room temperature for 30 minutes before slicing and serving.
Notes
Feel free to use other types of cheese if gruyere isn’t available.
The quiche can be served warm or at room temperature.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg