Featured Pinch Tips Video
- 1 Tbsp
- leek (white and light green parts only) halved and thinly sliced and well washed.
- salt and pepper
- 1 bunch
- asparagus (1 pound) tough ends removed and thinly sliced on the diagonal.
- 1 clove
- garlic, minced
- 6 medium
- mushrooms, sliced or diced
- 2 slice
- bacon, diced
- 4 large
- 1 1/4 c
- half and half
- ground nutmeg
- 1 c
- shredded gruyere cheese (4 oz)
- pie crust shell for 9-inch pie plate, well chilled
1Preheat oven to 350 degrees, with the rack in the lowest position.
2In a large skillet, melt butter over medium. Add bacon and cook until starting to brown. Add leek, asparagus, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
3In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
4Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
5Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
6To store, let cool, then refrigerate, up to 1 day. Reheat at 350 until warm in center, about 30 minutes. It does warm up very well.
7To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.