Description
This Asparagus and Gruyere Quiche brings together fresh veggies and rich cheese for a delicious breakfast. It’s easy to prepare, making it perfect for brunch gatherings or a cozy morning at home.
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
Instructions
- Preheat the oven to 350 degrees F. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Place into the refrigerator.
- Melt the butter in a medium pan over medium heat. Add the leeks and sauté until tender. Then add the asparagus and continue cooking until tender, about 6-8 minutes total.
- In a large measuring cup or medium mixing bowl, whisk together the eggs, half and half, kosher salt, black pepper, and nutmeg.
- Remove the pie crust from the refrigerator, layer the sautéed vegetables into the crust, sprinkle with cheese, and pour the egg mixture over the veggies. Set the quiche on a sheet pan.
- Bake for 45-50 minutes. Allow to cool at room temperature for 30 minutes before slicing and serving.
Notes
Feel free to use other vegetables if desired, such as spinach or mushrooms.
This quiche can be made ahead of time and re-heated.
Serve with a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg