Asparagus Leek Quiche Recipe

Ingredients for Asparagus Leek Quiche

• Extra Virgin Olive Oil
• 1 large leek
• 1 pound asparagus
• 4 large eggs
• Half And Half
• Pie Crust

How to Make Asparagus Leek Quiche

1. Preheat oven to 350°F (175°C) with rack in the lowest position.
2. Snap off the tough woody ends of 1 pound asparagus. Cut into 1/2-inch diagonal pieces.
3. Halve 1 large leek lengthwise, then thinly slice, discarding the dark green leaves.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat.
5. Add the leeks and asparagus. Season generously with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
6. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes.
7. Remove from heat and let cool completely.
8. In a large bowl, whisk together 4 large eggs, 1 cup half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Place one 9-inch refrigerated pie crust in a rimmed baking sheet.
10. Evenly spread the cooled asparagus and leek mixture over the pie crust.
11. Pour the egg mixture evenly over the vegetables.
12. Bake for 50-60 minutes, or until the center of the quiche is just set and the crust is golden brown. Rotate the baking sheet halfway through baking.
13. Let stand for 15 minutes before slicing and serving.
14. To store leftovers, let cool completely, then refrigerate for up to 1 day. Reheat at 350°F (175°C) for about 20-30 minutes, or until warmed through.