This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Asparagus, Leek, and Gruyere Quiche

butter

leek

salt and ground pepper

(1 pound) asparagus, tough ends removed, thinly sliced on the diagonal

eggs

half-and-half

nutmeg

Our Favorite Pie Crust,

Gruyere cheese (4 ounces)

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.

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.

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

Just lovely...only difference I made was using thickened cream...as I was unsure of half &amp; half (don’t use that term in Australia)
Only complaint is the ad comes into the printed recipe &amp; one has no way to remove same.

It's nearly impossible to find gruyere cheese.. so I use whatever I have on hand.. This has been my go-to recipe for years.. One adjustment I have made is that I put the salt, pepper AND nutmeg in with the vegetables.. if I add it to the eggs, it seems to "clump together".

I made this quiche last night and it was delicious. The crust was still doughy in the center of the pie and I'm asking for someone to respond how to ensure that the crust will be cooked all the way across the bottom. Otherwise it was excellent flavor and easy to make.

This will be the first quiche I've tried making. It would be wonderful if someone clarified if I should bake the pie crust before adding the filling. The instructions are a little confusing - "place pie crust on rimmed baking sheet"  - wouldn't it have to be baked first to be firm enough to hold the ingredients? If so, at what temperature? Thank you! :)

This was just delicious at our Easter Brunch.  I liked the chopped asparagus so you had some in every bite.

Love it!! You can add some diced smoked ham and it's super yummy!!

I plan on making this for Easter brunch, I copied the ingredients and purchased them, then I watched the video, ingredients said 1 leek, video said 2 leeks.  I will just be using one, and the lb, maybe more of asparagus.  Writers should be more careful, thank you.

This looks delicious. Does Martha's Favorite Pie Crust have to be pre-baked before the filling is added? If so, for how long?

The ingredients makes too much for a store bought 9 in pie pan, be prepared to make two quiches. I made it once using my own pie crust and a deep dish 9 in. and it was wonderful and so were the two I just made. The Gruyere with the Leeks an Asparagus make a perfect combination. Even tho I added the nutmeg no one could tell it was there. This is a keeper recipe but I'm surprise to see only 3 stars. Five star in my opinion, it's a no fail recipe.

I made this quiche for my daughter-in-law's baby shower.  There were 2 other quiches along with mine and I never got a piece, it was gone by the time I got in line. The other quiches remained.  It is my favorite and easy to make and delicious.  My family feels this is an outstanding quiche and I highly recommend it.

I first made this recipe in 2011.  It has been a hit every time.  It take a little longer then other quiches to cook but wlll worth it.  Make the night before and take to friend house.  It is a great dish to serve.

Made for Easter brunch - very simple and plain, but tasty.  I was shocked at the Gruyere price tag and used plain old Swiss, but I don't think I would recommend the cheaper substitution.  Note that many pre-made pie crusts contain lard and are not vegetarian friendly!

Very good and easy to make.  Even the kids went back for seconds.

This was very light, very mild flavored dish. It's absolutely a cinch to make if you use a rolled out Pepperidge Farm Pastry Sheet in a small casserole dish &amp; double the egg/milk mixture. Gruyere is an incredibly mild and delicious aged swiss cheese, so don't be afraid to try it!

Nina, in answer to your question about what to serve with this, I made it for a light dinner and served a lovely salad and fresh fruit.  It's food for the soul and every satisfying.

I don't know how many quiches I've made in the past (lots), but I can tell you this is the best quiche I've ever made . . . or eaten!  It's perfect.  Please try the pie crust, it's worth it.  As always Martha . . . you ROCK!!

Any suggestions of a side for this quiche?? I want to make it, looks delicious but i have no idea of what else can i serve in the plate!

for those who cannot afford Gruyere...Jarlsberg worked very nice in this recipe and was much less in price!

I've made this quiche several times - twice for church functions and once for a family get-together.  I couldn't spend the money for gruyere cheese so used smoked provolone which tasted great.  I love this recipe and have a hard time sharing it.  I am making it again tomorrow.  It's a keeper!

Excellent! I did sub shallots for leeks. Also used crust....very easy to work with! However, I used an 11-inch rem bottom tart pan and blind baked/weighted the crust 12 min to enable perfect crispness

Delicious -- both comforting and sophisticated! I used the crust recipe, too, which was very tasty and quick to throw together in the food processor. The quiche took exactly 50 minutes for the filling to set, and turned out wonderfully tender. The crust seemed somewhat damp and maybe a touch underdone in the center, though.

video says 1/4 teaspoon of pepper, recipe says 1 teaspoon-- big difference!!

Very very yummy!  I used generic frozen 9 inch pie shells (sorry!) and this recipe made enough filling to fill two of these pie shells perfectly.

Excellent and versatile vegetarian meal for breakfast, lunch, brunch, or dinner! I used a frozen whole-wheat pie shell from the Health Food store. Excellent!

I made this for an Easter Luncheon.  It was delicious and great the next day cold too!

I made this for an Easter brunch.  Everybody loved it.

I made this one - liked how it tasted but it did not agree with me: http://marthaandme.wordpress.com/2009/03/31/real-men-eat-quiche/

Cantusemyownkname, half and half is a product you'll find right along side  whipping, light heavy and fat free creams It has to do with the % of milkfat, and usually half and half can not be whipped.

Basically 1/2mile and 1/2 cream mixed together.  You can usually sibstitute whipping, light or even fat free creams.

I made this for our monthly teacher appreciation luncheon to raves!   A really delicious quiche.

This quiche was awesome.  Great for any meal. I followed the recipe exactly and one pie crust and regular 9.5 inch pie pan was enough.  Oh, I refused to pay $10 for a tiny block of gruyere cheese so I substituted with swiss. Delicious.

I forgot the nutmeg, but this quiche is delicious! The only caveat is that a regular pie pan is too small, it's just not deep enough to hold everything. I ended up making two quiches. I'll invest in a deeper pie pan so I can make this again without a fuss.

Sarah uses fresh veggies mixed with sharp gruyere in this delicious quiche.

asparagus, leek, and gruyere quiche

Prep Time: 20 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

Ingredients

Instructions

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