Spring Aspragus Quiche with Leeks and Gruyere
Yield: 1 9-inch pie
  • ½ recipe Pie Crust, chilled
  • 1 bunch of asparagus spears, (1 lb.) tough ends removed and sliced diagonally
  • 1 leek, sliced thinly (white and light green part only)
  • 1 cup grated gruyere cheese*
  • 4 eggs
  • 1¼ cups half and half
  • salt and fresh ground pepper
  • 1 tablespoon extra virgin olive oil (or butter)
  1. Preheat oven to 350. Roll out pie crust to ⅛ inch thick, fit to 9 inch pie dish and crimp edges if desired. Chill un-baked pie crust until ready to use
  2. In a large saucepan, heat the olive oil or butter and sauteƩ the asparagus and leeks for 5-7 minutes or until tender and bright green. Season with salt and pepper.
  3. Mix together the eggs, half and half, ½ teaspoon salt and a teaspoon of pepper.
  4. Place pie dish on a rimmed baking sheet. Spread the cheese evenly along the bottom of the crust. Top with the vegetables- making sure they are as even as possible. Pour the egg mixture over the top.
  5. Bake on the bottom shelf of the oven for 50-60 minutes, or until the center is set and the top and crust are golden.
  6. Allow to cool slightly and enjoy warm or room temperature.
*Jarlsberg or a good quality swiss would work as well!

Recipe barely adapted from: Martha Stewart
Recipe by The Baker Chick at https://www.thebakerchick.com/spring-aspragus-quiche-with-leeks-and-gruyere/