Description

This Asparagus and Gruyere Quiche brings together fresh asparagus, rich gruyere, and fluffy eggs in a flaky crust. It’s easy to prepare and delightfully delicious, perfect for a spring breakfast or brunch that you’ll love!

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. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Place into the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and cook until they begin to soften, then add the asparagus and cook until it starts to become tender, about 6-8 minutes total.
In a large measuring cup or medium mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
Place the sautéed vegetables into the prepared crust. Top with cheese and pour the egg mixture over everything. Set the quiche on a sheet pan and bake for 45-50 minutes. Let it stand at room temperature for 30 minutes before slicing and serving.

Notes

For a crispier crust, consider parbaking the crust before adding the filling.
Feel free to substitute other vegetables or cheeses based on your preferences.
Quiche can be made a day in advance and served chilled or warmed.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 1g
Sodium: 380mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 8g
Cholesterol: 160mg