Description
This Asparagus and Gruyere Quiche is a delightful spring breakfast option, blending fresh asparagus and luscious gruyere cheese in a creamy egg filling, all enclosed in a flaky crust. Perfect for any brunch or a cozy family meal.
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°F. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Refrigerate the crust.
- Melt the butter in a medium pan over medium heat. Add the leeks and cook until tender, then mix in the asparagus, cooking until both are tender, about 6-8 minutes total.
- In a large measuring cup or bowl, whisk the eggs with half and half, salt, pepper, and nutmeg until well blended.
- Place the sautéed vegetables into the prepared crust. Sprinkle the cheese on top and pour the egg mixture over everything. Set on a sheet pan and bake for 45-50 minutes until set.
- Allow the quiche to cool at room temperature for 30 minutes prior to slicing and serving.
Notes
You can use a store-bought pie crust for convenience.
Letting the quiche rest before slicing helps it hold its shape better.
Feel free to customize with other vegetables or herbs!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg