Description

This Asparagus and Gruyere Quiche features a flaky crust and a rich filling of fresh asparagus, creamy gruyere cheese, and eggs. Perfect for breakfast or brunch, it’s easy to prepare and utterly delicious. Enjoy a slice for a satisfying meal that celebrates the flavors of spring!

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 F. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan, then place it in the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and cook until they are tender, then add the asparagus and continue to cook until it becomes tender, around 6-8 minutes total for both vegetables.
In a large measuring cup or medium bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg until well combined.
Remove the prepared crust from the refrigerator and layer the sautéed vegetables inside. Sprinkle the gruyere cheese on top, then pour the egg mixture over everything. Set the pie 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 an extra flavor boost, consider adding herbs such as thyme or parsley to the egg mixture.
Make sure to wash the leeks thoroughly to remove any grit between the layers.
You can substitute other cheeses for gruyere if desired, although the flavor will vary.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 10g
Cholesterol: 150mg