Asparagus, Leek and Gruyere Quiche
Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients.
Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below):
Bacon Cheddar Quiche with Green Onions
Roasted Tomato, Thyme, and Goat Cheese Quiche
Mushroom and Gruyere Quiche
To Make Four Quiches:
Use 11 large eggs total and 4 cups heavy cream.
Total Steps
11
Ingredients
11
Tools Needed
6
Ingredients
- 6-7 stalks asparagus, tough ends removed, thinly sliced on the diagonal
- 1 tablespoon butter
- 1 leek leek (white and light green parts only), halved and thinly sliced, then well washed
- 1 crust 9-inch store-bought frozen pie crust
- 1 cup heavy cream
- pinches salt
- cracks freshly ground black pepper
- 3 eggs large eggs
- pinch ground nutmeg
- 1 cup shredded Gruyere
- 1/2 package grated Swiss cheese(optional)
Instructions
Step 1
Preheat oven to 350° F.
Step 2
Directions for the custard:
Step 3
In a large bowl, whisk together eggs, cream, salt, and pepper.
Step 4
For the filling:
Step 5
In a medium skillet over medium-high heat, melt butter then add the leeks. Sauté until lightly golden (do not allow to burn), then remove from heat.
Step 6
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
Step 7
Add the leeks and asparagus, reserving a few of the tips to garnish the top.
Step 8
Add the cheese.
Step 9
Pour in the quiche custard until it comes to the bottom edge of the crust.
Step 10
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Step 11
Let quiche stand 15 minutes before serving.