asparagus quiche

Name: Asparagus Quiche
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 1 - leek (white and light green parts only) halved and thinly sliced and well washed.; - salt and pepper; 1 bunch(es) asparagus (1 pound) tough ends removed and thinly sliced on the diagonal.; 1 clove(s) garlic, minced; 6 medium mushrooms, sliced or diced; 2 slice(s) bacon, diced; 4 large eggs; 1 1/4 cup(s) half and half; pinch(es) ground nutmeg; 1 cup(s) shredded gruyere cheese (4 oz); 1 - pie crust shell for 9-inch pie plate, well chilled

(2 RATINGS)

70 Pinches 1 Photo

Dorothy Curtis

Canby, OR

Updated on May 30, 2014

I am not sure where I found this recipe but we really like it and I have made a few changes to suit our taste. You can do the same.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 6 serving(s)

Ingredients

1 tablespoon butter
1 - 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 slices bacon, diced
4 large eggs
1 1/4 cups half and half
pinch ground nutmeg
1 cup shredded gruyere cheese (4 oz)
1 - pie crust shell for 9-inch pie plate, well chilled

How To Make asparagus quiche

Step 1

Preheat oven to 350 degrees, with the rack in the lowest position.

Step 2

In 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.
Step 3

In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
Step 4

Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
Step 5

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
Step 6

To 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.
Step 7

To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.
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