Asparagus, Leek, and Gruyere Quiche

Name: Asparagus, Leek, and Gruyere Quiche
Prep time: 20 min
Total time: 1 min
Ingredients: 1 tablespoon butter; 1 leek (white and light green parts only), halved and thinly sliced, then well washed; Coarse salt and ground pepper; 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal; 4 large eggs; 1 1/4 cups half-and-half; Ground nutmeg; Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled; 1 cup shredded Gruyere cheese (4 ounces)

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Prep Time: 20 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

Ingredients

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1 tablespoon butter1 leek (white and light green parts only), halved and thinly sliced, then well washedCoarse salt and ground pepper1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal4 large eggs1 1/4 cups half-and-halfGround nutmegOur Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled1 cup shredded Gruyere cheese (4 ounces)

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Instructions

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Step 1

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.

Step 2

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.

Step 3

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.