Monday, November 3, 2014

Asparagus, Leek, and Gruyere Quiche


I can't even begin to tell you how often I make this. This fall, I've been making it just about every Sunday -- good for Sunday dinner, and then breakfast leftovers for the next few days. It really is that good.

TIP: I actually use my blender for the stage involving beating the eggs and combining with dairy, etc. This is particularly helpful if, like me, you may want to prepare the quiche the night before, but not fully assemble or bake until the morning. If you don't use the blender, then your eggs will separate out by morning and you have to re-beat. No big deal. But with the blender, it's still ready to go in the morning.

Sometimes, I get over-exuberant with the blender, and it creates too much of a froth. When this happens, the quiche does take longer to bake. Use judgment, and, a knife test.


Naturally, if assembling the night before, do not add the eggs. Simply lay out the pie crust, add the cheese, and top with the vegetables. Put the egg mixture in a bowl, and, as the oven is pre-heating, pour over the quiche.This should give it just a few minutes to sort of spread all over the other ingredients, without making the crust soggy.


Asparagus, Leek, and Gruyere Quiche
Martha Stewart
(Mine looks freakishly unlike the one on the Martha Stewart website.)

1 T butter
1 leek, thinly sliced
salt and pepper
1 lb asparagus, rimmed, sliced
4 eggs
1 1/4 c half and half
nutmeg
1 pie crust, fitted into a 9" pic plate
1 c gruyere cheese, shredded (4 oz)


Preheat oven to 350 degrees. 

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.






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