Description

This Asparagus and Gruyere Quiche features a delicious blend of fresh asparagus and creamy gruyere cheese, all nestled in a flaky pie crust. Perfect for spring mornings, it’s easy to prepare and bursting with flavor for breakfast or brunch.

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. Place the crust in the refrigerator.
In a medium pan over medium heat, melt the butter. Add the sliced leeks and cook until tender. Then, add the asparagus and cook until it starts to soften, about 6-8 minutes in total for both vegetables.
In a large measuring cup or medium mixing bowl, whisk together the eggs, half and half, kosher salt, black pepper, and nutmeg.
Transfer the sautéed vegetables to the prepared pie crust. 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

Feel free to substitute the gruyere cheese with your favorite cheese, such as cheddar or feta.
This quiche can be served warm or at room temperature, making it excellent for brunch or gatherings.
Store any leftovers in the refrigerator and enjoy them within 2-3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 8g
Cholesterol: 120mg