Asparagus, Leek, and Gruyere Quiche

By DeBruynC1

Foto by C. De Bruyn / PER SERVING: calories: 462; protein: 15.8 grams; total fat: 32.3 grams; saturated fat: 18.9 grams; carbohydrate: 27.7 grams; dietary fiber: 2.5 grams

Ingredients

• Pie crust:
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
• 2 to 4 tablespoons ice water
• Filling:
• 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
• 1 cup shredded Gruyere cheese (4 ounces)

Preparation

Step 1

To make crust:
1. In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until 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 overwork.
3. Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.) Makes one crust.

To make filling:
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 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. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)