Asparagus, Leek, and Gruyere Quiche

IMG_2794

I needed a tasty excuse to use my beautiful new Malcolm Davis Porcelain pie dish from my mom – I decided to make my favorite quiche. This is the perfect quiche. I have made it with the homemade crust and with a Trader Joe’s pie crust- GREAT. I added extra leeks this time which was a mistake. I should have known not to mess with perfection! I usually do add a little extra gruyere though. This recipe is from Everyday Food. We eat it with a green salad and roasted potatoes to make it hearty enough for dinner.

  • Yield: Serves 6
  • 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)
  1. 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.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust in a pie dish on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
Note: To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.

Everyday Food “Our Favorite Pie Crust”
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed
  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is 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 overprocess.
  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
Note: Always start with chilled dough and a well-floured work surface. Chilled dough does not soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking. IMG_8540
Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Asparagus, Leek, and Gruyere Quiche

  1. Jess

    If the Brookcook attends my Easter Celebration, she should bring this!!!

  2. Jess

    Well, the Brookcook did not bring this to Easter, so I finally got around to baking it myself. It was delicious, as promised. The Trader Joes pie crust was great….why make your own/!?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,023 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: