Asparagus, Leek and Gruyere Quiche
Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients. Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below): Bacon Cheddar Quiche with Green Onions Roasted Tomato, Thyme, and Goat Cheese Quiche Mushroom and Gruyere Quiche To Make Four Quiches: Use 11 large eggs total and 4 cups heavy cream.
Instructions
- 1
Preheat oven to 350° F.
- 2
Directions for the custard:
- 3
In a large bowl, whisk together eggs, cream, salt, and pepper.
- 4
For the filling:
- 5
In a medium skillet over medium-high heat, melt butter then add the leeks. Sauté until lightly golden (do not allow to burn), then remove from heat.
- 6
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
- 7
Add the leeks and asparagus, reserving a few of the tips to garnish the top.
- 8
Add the cheese.
- 9
Pour in the quiche custard until it comes to the bottom edge of the crust.
- 10
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
- 11
Let quiche stand 15 minutes before serving.