This doesn’t really count as me straying from desserts or baked goods right? I mean I made a pie crust and did bake it, so I figure that counts. It’s just that I don’t think I’ve ever posted anything on the blog that was actually dinner, and it feels like I’m breaking the rules. (I know it’s my blog and I can post whatever I want but you know what I mean.)
I just love a good quiche and the best part about it is that I enjoy it for any meal really. I first made this around lunch time, Andy ate it that night for dinner, and we both had a slice the next day for breakfast- I’d say that’s efficient right? For the first time ever my Mom is actually coming to New York on Mother’s Day!! She doesnt’ arrive until the evening, but I know she would just adore this quiche.
Crisp asparagus is slightly sauteed with some spring leeks and layered in the crust with a healthy dose of strong gruyere cheese. This quiche is loaded with veggies but doesn’t seem weighed down by them. My favorite buttery pie crust turned out perfectly crisp from being baked on the bottom shelf- (which worked perfectly.)
Paired with a green salad, this was a wonderful lunch- and I know I’ll be keeping it among my favorite recipes for my next brunch menu. Have a great weekend!!!
- 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)
- 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
- In a large saucepan, heat the olive oil or butter and sauteé the asparagus and leeks for 5-7 minutes or until tender and bright green. Season with salt and pepper.
- Mix together the eggs, half and half, ½ teaspoon salt and a teaspoon of pepper.
- 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.
- 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.
- Allow to cool slightly and enjoy warm or room temperature.
Elisa @ Insalata di Sillabe says
I’m so glad you broke your rules and posted a savory recipe! I SO love quiches and this one looks really spring-y, flavorful and yummy but in a very healthy way! I think you should make posts like this more often…I mean, actually quiches are baked goods, right?!
xo, Elisa
Annie @ Annie's City Kitchen says
I love love love leeks and I never think to use them. This looks so delish. Not to mention, these pics are gorgeous!
tara says
Haha you’re so funny Audra!! Even if you didn’t actually BAKE something, it’s still fun to see because you are an amazing chef/cook/baker and it’s awesome to see your recipes. Plus, you take great pictures! And while I do like to drool at your food porn, it’s fun to learn about you too! Otherwise, I’m just reading a boring online cookbook :)
p.s. sorry for pointing this out, but you have asparagus spelled wrong in the title…..sorry!
Audra says
Gosh thanks for pointing it out!!! Off to fix it!! :)
Ashley - Baker by Nature says
If this is breaking the rules, I say go for it! This quiche just SCREAMS Spring! Perfect for Mother’s Day Brunch, too.
Happy weekend :)
Joanne says
You are totally allowed to post dinner! and I think this definitely counts as a savory baked good. :) And one of my favorites at that! I love all the spring veggies in here!
Susan Lind says
This. sounds. AMAZING!!!
Cassie | Bake Your Day says
This quiche is gorgeous. I love quiches because they are so elegant without being too difficult!
claire @ the realistic nutritionist says
I want to come over for brunch!!
Audra says
You are welcome anytime :)
Tracey says
Oh yum, leeks, asparagus *and* Gruyere – 3 of my favorite foods!! Hope you had a wonderful Mother’s Day weekend with your mom :)
Susan Lind says
I am SO excited! I’m making this for lunch today!
Susan Lind says
This was….well….magnificent!!! Visually pleasing and delish to boot! Definitely going in the “keeper” file.
Thanks for sharing!
Audra says
Thanks for taking the time to let me know Susan! So glad you enjoyed the quiche!
Andre says
Yum! I’m doing this!