Asparagus, Leek and Gruyere Quiche Recipe

Looking for an easy Asparagus, Leek and Gruyere Quiche recipe? Learn how to make Asparagus, Leek and Gruyere Quiche using healthy ingredients.


Submitted by jrm4

Makes 6 servings



Serves 6 | Prep time: 20 minutes | Total time: 1 hour 25 minutes

Recipe Ingredients for Asparagus, Leek and Gruyere Quiche

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
1 pound asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups low fat milk
1 teaspoon Ground nutmeg
1 cup shredded Gruyere cheese (4 ounces)
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 tablespoons ice water

Recipe Directions for Asparagus, Leek and Gruyere Quiche

  1. Asparagus, Leek and Gruyere Quiche

  2. Serves 6 | Prep time: 20 minutes | Total time: 1 hour 25 minutes

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

  4. 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.

  5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)

  6. Our Favorite Pie Crust

  7. In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

  8. Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.

  9. Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a re-sealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)

Categories

Main Dish, American, Bake

Nutrition Facts
Serving Size 246.1g
Amount Per Serving
Calories
418
Calories from Fat
247
% Daily Value*
Total Fat
27.4g
42%
Saturated Fat
15.9g
80%
Trans Fat
0.0g
Cholesterol
209mg
70%
Sodium
451mg
19%
Potassium
349mg
10%
Total Carbohydrates
28.3g
9%
Dietary Fiber
2.6g
10%
Sugars
5.5g
Protein
16.0g
Vitamin A 36% Vitamin C 10%
Calcium 30% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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