Quiche with Asparagus, Leeks, and Gruyere

Quiche with Asparagus, Leeks, and Gruyere

We are behind over here.  This was made all the way back in April.  It is now June.  That’s kind of disgusting.  And to be honest, the last slice of this quiche lasted almost that long.  And I’m not sure why, really, because the quiche was REALLY good.  We have a tendency to do that–we cook something that is amazing, and then we put it in the fridge and Frank promises to take it to work for lunch the next day, or we decide to invite friends over to polish it off.  And then we don’t.  Can I just blame it on Frank?  I will in this case because I made this the day before I left to go to Bloomington for the weekend, and Frank eagerly promised to finish the entire thing off while I was gone.  And when I returned, the quiche remained and instead the floors were littered with take-out.  Frank, boo on you.

Well, before I beat up Frank any more*, let me talk about this eggy pie.  Who doesn’t like quiche?  They’re the easiest thing in the world to make,** they can be eaten for any meal (for lunch or dinner just add a salad), they showcase the season’s best produce (asparagus, in this case), and they can feed a small family for at LEAST a few meals (unless you’re us).

This quiche, in particular, is pretty amazing.  Who can argue with asparagus in the spring?  Especially when paired with beautiful leeks.  And then there’s the gruyere.  I don’t know about you, but I never even THINK about gruyere–I know it’s there, but why would I even buy it or use it?  But in this quiche it’s pretty brilliant, especially with that added touch of nutmeg.  And also, this recipe (courtesy of Martha) instructs to sprinkle the cheese on the bottom only.  Not only does this keep the crust from being too soggy, but it also creates two distinct layers of flavor–one cheese layer, and one eggy veggie layer, and that’s pretty fun.

I don’t know what else to say.  It’s a quiche.  Just make it, okay?  Do you really have to be persuaded?

*I shouldn’t be mean to Frank.  He’s just the bee’s knees.  He just doesn’t like left-overs, which is very French, which is guess is very romantic.

**Easy, especially if you use a store-bought crust.  Which I told you never EVER EVER to use, but I used anyways.

Quiche with Asparagus, Leeks, and Gruyere
(from Martha Stewart)

1 tbsp butter
1 leek, thinly sliced and washed
1 lb fresh asparagus, woody ends removed and sliced into 1 inch pieces
4 eggs
1 1/4 cups half and half
1 cup (4 ounces) shredded Gruyere cheese
ground nutmeg
salt and pepper
1 pie crust in a 9-inch pie plate, chilled

Preheat the oven to 350.

Melt butter in a skillet over medium heat.  Add the leek and asparagus and saute for 6-8 minutes, until the leek is soft.  Season with salt and pepper.

Whisk together eggs, half and half, 1/2 tsp salt, 1 tsp pepper, and a pinch of nutmeg in a large bowl.  Place pie plate on a baking sheet.  Sprinkle cheese at the bottom of the pie crust.  Add the asparagus and leek mixture, then fill with the egg mixture.

Bake quiche for 50 to 60 minutes or until set.  If crust is browning too quickly, cover the rim with aluminum foil for the rest of the baking time.  Let the quiche sit for at least 15 minutes before serving.  The quiche will keep, refrigerated, for 3 days.

2 Comments to “ Quiche with Asparagus, Leeks, and Gruyere ”

  1. emil says: Reply

    I think Frank maybe had to eat too many leftovers when he was growing up! Then there’s Nana who insisted on no leftovers–someone, usually Papa, had to finish every dish on the table.

  2. emil says: Reply

    Made this last night and it was delicious even if it’s no longer spring!

Leave a Comment

Background color in light yellow are required fields.

You can use these tags:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.