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Asparagus Leek Quiche

 

Asparagus Leek Quiche

My son came home to visit for the weekend and before he went back up to school late this afternoon we hosted a Sunday morning brunch at our home.  I baked some quiches, made my “famous” biscuits and gravy, served eggs cooked to order, set out a big bowl of fresh picked strawberries and a dished up a variety of fresh salads.  We even had fresh squeezed orange juice and mimosas.  Delish!

Quiches are one of my favorite dishes to make.  First of all, they are very versatile because you can put so some many different types of ingredients in them.  Second, they are super easy to make.  And three, you can get away with serving quiche for any meal of the day.

I work full time during the week and have been known to make quiche on the weekend just to have slices available for my breakfast or lunch while I am at the office.  I simply warm it up in the microwave in the break room for a few seconds, grab a fork and my meal is done.  Simple, no muss, no fuss.  And, I am back to work at my desk in no time at all.

My Asparagus Leek Quiche is baked with local free range organic eggs, fresh picked asparagus, organic leeks, and shredded creamy Havarti cheese in a flaky golden pie crust.  Enjoy!  Tessa

Ingredients:

  • 1 – 9″ refrigerated pie crust (unfold and roll to fit pie or tart pan)
  • 1 cup leeks (washed and thinly sliced)
  • 2 cups asparagus (chopped)
  • 1 tsp canola oil
  • 1 pinch of salt
  • 4 ounces Havarti cheese (shredded)
  • 4 eggs
  • 2 cups half and half
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/8 tsp fresh grated nutmeg

Preheat your oven to 425 degrees Fahrenheit.  Begin by rolling out the pie crust and placing it in a 9″ pie pan or 10″ tart pan.  I used a tart pan.  Heat a saute pan on the stove, add the canola oil, asparagus, leeks and salt.  Saute for a few minutes until asparagus are tender.  Don’t over cook.  Remove from heat and let cool.  Meanwhile, whisk together the eggs, half and half, white pepper, salt and nutmeg.  Add asparagus, leeks and Havarti cheese.  Mix well and pour into pie crust.  Bake at 425 degrees for 15 minutes.  Turn down heat and bake at 325 degrees for 35 minutes or until crust is golden.  Remove from oven and let cool.  Slice into wedges.  Makes 1 quiche.