Description

This Asparagus and Gruyere Quiche is a delightful choice for spring, featuring tender asparagus, rich Gruyere cheese, and a creamy egg mixture in a flaky crust. Perfect for brunch or a light dinner, this easy recipe is sure to impress your guests with its fresh flavors and inviting aroma.

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

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Roll out the pie crust and fit it into a 9-inch pie dish or tart pan. Chill in the refrigerator.
In a medium pan over medium heat, melt the butter. Add the sliced leeks and sauté until tender, then add the asparagus and continue cooking until tender, about 6-8 minutes.
In a large measuring cup or medium bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg until well combined.
Spread the sautéed vegetables evenly in the prepared crust. Sprinkle the cheese on top, then pour the egg mixture over everything. Place the quiche on a sheet pan and bake for 45-50 minutes.
Allow the quiche to cool at room temperature for 30 minutes before slicing and serving.

Notes

For a vegetarian option, feel free to add more veggies like spinach or mushrooms.
This quiche can be served warm or at room temperature, making it versatile for any meal occasion.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 10g
Cholesterol: 150mg