Asparagus, Leek and Tomato Quiche
Posted by Raymond Larson
Eggs, Grated Gruyere Cheese, Asparagus, Cherry Tomatoes, Olive Oil, Heavy Cream, Pie Crust, Black Pepper, Salt, Milk
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Asparagus, Leek and Tomato Quiche Recipe
This Asparagus, Leek, and Tomato Quiche is a tasty and simple dish that is ideal for brunch or a light dinner. The combination of vegetables and cheese results in a savory and satisfying meal that will please everyone at the table.
Ingredients
- 4 eggs
- 1/2 cup grated gruyere cheese
- 1 bunch asparagus, cut into 1-inch pieces
- 1/2 pint cherry tomatoes, halved
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 1/2 cup heavy cream
- 1 pie crust
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup milk
Time Needed
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prick the bottom of a 9-inch tart pan with a fork to make the pie crust.
- In a large skillet over medium heat, heat the olive oil.
- Cook for 5 minutes, or until the leek is tender.
- Cook for 3 minutes more after adding the asparagus.
- Remove from the heat and stir in the cherry tomatoes.
- Whisk together the eggs, milk, cream, salt, and pepper in a separate bowl.
- Evenly distribute the vegetable mixture in the prepared crust.
- Over the vegetables, pour the egg mixture.
- Sprinkle with the grated cheese on top.
- Bake the quiche for 35-40 minutes, or until it is set and the crust is golden brown.
- Allow 10 minutes to cool before slicing and serving.
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