Description

This Asparagus and Gruyere Quiche is a delightful spring breakfast that combines tender asparagus and rich gruyere cheese in a flaky crust. Perfect for brunch or a light meal, it’s easy to prepare and bursting with fresh flavors.

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, then place it in the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and sauté until tender, then incorporate the asparagus and cook until 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 on a sheet pan and bake for 45-50 minutes.
Let the quiche stand at room temperature for 30 minutes before slicing and serving.

Notes

For a crispy pie crust, brush the crust with an egg wash before baking.
Feel free to substitute other vegetables or cheese based on your preference.
Quiche can be made ahead of time and warmed up before serving.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg