Asparagus, Leek, and Gruyere Quiche
- 1 tablespoon butter
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
- This recipe is vegetarian
- Produce
- Asparagus (1 bunch)
- Leek (1)
- Cooking & Baking
- Nutmeg, Ground (1)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Our favorite pie crust (1)
- Dairy
- Butter (1 tablespoon)
- Gruyere cheese (1 cup)
- Half-and-half (1 1/4 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 8, 2011 (1 year ago).
12 people saved this recipe.
