Description

This Asparagus and Gruyere Quiche features a buttery crust filled with tender asparagus, leeks, and rich Gruyere cheese, making it a perfect and delicious choice for breakfast.

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 Fahrenheit. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Refrigerate.
Melt the butter over medium heat in a medium pan. Add the leeks and cook until tender, then add the asparagus and continue cooking until it is tender, about 6-8 minutes in total.
In a large measuring cup or medium mixing bowl, whisk the eggs, half and half, salt, pepper, and nutmeg together until well combined.
Add the sautéed vegetables to the prepared pie crust. Sprinkle the cheese on top, then pour the egg mixture over everything. Place the quiche on a sheet pan and bake for 45-50 minutes.
Let the quiche cool at room temperature for 30 minutes before slicing and serving.

Notes

For a crispier crust, blind bake the crust before adding the filling.
Feel free to substitute other vegetables like spinach or mushrooms for a different flavor profile.
This quiche can be served warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 2g
Sodium: 360mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 160mg