Name: Asparagus Quiche
Prep time: 10 min
Cook time: 55 min
Yield: 6-8 servings
Ingredients: 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

Asparagus quiche is an easy and tasty dish that’s perfect for breakfast, lunch, or dinner (or brunch!) and just screams “Spring!!!”

It’s spring, you guys! I don’t know what the weather has been like wherever you are, but here it’s been decidedly spring-like the last couple of weeks. In fact, if Tennessee summers were a little more mild (read: Tennessee summers are not mild in the least) I would say that it’s been downright summer-like. But I digress. Suffice it to say that winter is my least favorite season of the year and I am glad to say goodbye, especially since this winter was a disappointment with only two snow days (which weren’t really snow days). Us teacher types shed a few tears over that, but I won’t dwell on it. It’s time to move on.

What’s not to love about spring? The days are longer (although that does come from a little suffering when we have to spring forward), it’s warmer, flowers start to bloom (which, again, can be torturous here in the allergy belt, but still), and spring crops come. Strawberries, asparagus, leeks, lettuces…some of my favorites.

Let me tell you a story about asparagus. I have loved asparagus since I was a little girl, when my grandmother used to buy it canned and bake it studded with butter and Parmesan cheese. I loved it that way, but I loved it even more when she would steam fresh asparagus. When Philip and I got married, I would cook asparagus rather regularly. One night my mom cooked it and he didn’t put any on his plate. She asked him if he wanted any and he said, “No, I don’t really like asparagus.” That was the first I’d heard of that, so I asked why he’d never said anything. His answer? “I know you like it.” That’s love. Come to find out, it was really the whole stinky asparagus pee thing that he didn’t like. I won’t spend too much time on this, but stinky pee is a small price to pay for delicious asparagus, in my opinion. Anyway…did I really just talk about pee on my blog? Sorry.

At any rate, I try not to subject Philip to asparagus too often, but I have to have it from time to time. Like in this asparagus quiche, where it’s perfect with leeks and Gruyere cheese. I’ve posted a recipe for quiche (one with Swiss chard and Prosciutto) before, but that one was a flop…too watery. This vegetarian quiche was definitely not a flop…it turned out perfectly. Need a great breakfast recipe or brunch recipe? This quiche would be great for Easter breakfast or Easter brunch. It would also be great for a bridesmaids’ lunch or even just a weeknight dinner or weekend breakfast. Basically, what I am saying is that this asparagus quiche is perfect for pretty much anytime.

What are your feelings on asparagus? Comment below and let me know!

Find other great recipes at the Weekend Potluck link-up on Served Up With Love!

Mary

Yield: 6-8 servings

Asparagus Quiche

10 minPrep Time:

55 minCook Time:

1 hr, 5 Total Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

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. Roll out the pie crust and press into a 9-inch pie pan or quiche/deep dish tart pan. Place into the refrigerator.
Melt the butter in a medium pan set over medium heat. Add the leeks and cook until they begin to turn tender, then add the asparagus and cook until it begins to turn tender. The entire process of cooking the vegetables should take about 6-8 minutes.
In a large measuring cup or a medium mixing bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
Place the sautéed vegetables into the prepared crust. Top with the cheese then pour the egg mixture over the top. Set on a sheet pan and bake for 45-50 minutes. Let stand at room temperature for 30 minutes before slicing and serving.