Ingredients for Asparagus Leek Quiche
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How to Make Asparagus Leek Quiche
- Preheat oven to 350°F (175°C) with rack in the lowest position.
- Snap off the tough woody ends of 1 pound asparagus. Cut into 1/2-inch diagonal pieces.
- Halve 1 large leek lengthwise, then thinly slice, discarding the dark green leaves.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the leeks and asparagus. Season generously with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes.
- Remove from heat and let cool completely.
- In a large bowl, whisk together 4 large eggs, 1 cup half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place one 9-inch refrigerated pie crust in a rimmed baking sheet.
- Evenly spread the cooled asparagus and leek mixture over the pie crust.
- Pour the egg mixture evenly over the vegetables.
- 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.
- Let stand for 15 minutes before slicing and serving.
- 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.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
44g
Carbs
7g
