Asparagus Leek and Gruyere Quiche

Breakfast-Brunch
Cook time: 1hr. 20min
Servings: 8

Ingredients

  • 1 tablespoon butter
  • 1 Leek( white part and light green parts only, halved and thinly sliced, then well washed
  • 1 lb 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • course salt and ground pepper
  • 4 large eggs
  • 1 3/4 cup half and half
  • Ground nutmeg
  • Pie crust fitted into a 9in. pie plate, well chilled
  • 1 cup Gruyere

  1. Preheat oven to 350 degrees with rack in the lowest position. In a large skillet , melt butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook stirring occasionally, until asparagus is crisp-tender. about 6 minutes to 8 minutes;let cool
  2. In a large bowl, whish together eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon pepper and pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese;top with asparagus mixture. Pour egg mixture on top.
  3. Bake until center of quiche is just set about 50-60 minutes, rotating pie plate halfway through. Let stand 15 min. before serving.

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