Description

This Asparagus and Gruyere Quiche is a delightful blend of fresh asparagus, creamy Gruyere cheese, and rich eggs all nestled in a flaky pie crust. It’s simple to make and perfect for a tasty breakfast or brunch, bringing a touch of spring to your table!

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. Place the crust into the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and cook until they begin to soften. Then, add the asparagus and cook until tender, about 6-8 minutes total for the vegetable mix.
In a large measuring cup or medium mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg until well combined.
Remove the prepared pie crust from the refrigerator and layer the sautéed vegetables into it. Sprinkle the cheese on top, then carefully pour the egg mixture over everything.
Place the quiche on a sheet pan and bake for 45-50 minutes. Once done, let it sit at room temperature for 30 minutes before slicing and serving.

Notes

For a quicker option, use a store-bought pie crust.
Feel free to add other vegetables like spinach or mushrooms for added flavor.
Ensure the quiche is allowed to cool slightly for better slicing.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 10g
Cholesterol: 150mg