Something about quiche, man, I can’t seem to get enough of it. I’ve posted about quiche before. With it finally starting to feel like Spring… and for Easter, we made Martha Stewart’s asparagus, leek and gruyere quiche.
Brett and I discovered leeks a few years ago and have been hooked ever since. While we can still find leeks in the food store during the winter, they are not as large as they are in the spring. We also love us some asparagus. These aren’t the crack variety from the farm, they are just from the food store. We still have at least another month before farm fresh veggies start rolling up the doggietrail.
Back to our quiche at hand… we picked Martha’s recipe for its simplicity. Our good friend that recently graduated from culinary school told us his secret to success. After all of the time, money and butter, he found that the best dishes came from only three flavors and excellent execution. I may have misquoted a tad, it was last September-ish. But it was shockingly simple and true. All the extra jazz it up spices and ingredients doesn’t mean “more is better”!
Our best way to execute this perfectly will simply be in our chopping and layering. After we started chopping the asparagus and leeks, I realized that a mandolin was probably the best for the job I finished by knife. No matter, I think I showed some pretty good knife skills. The veggies were simply sautéed in a bit of butter. Now, this ain’t no Paula Deen, it was just a small amount of butter. Leeks only need a touch of butter to put them over the edge. Oh leeks, I love you.
From making many a quiche, we’ve already learned a few things. First, it’s not really necessary to pre-bake the crust. The concept is so that the crust is not as soggy. I get it, but it never seemed to make that much of a difference to me. Besides, we’re using the pre-made crust. Secondly, for an even quiche we put all of the veggies or meat in before pouring the egg mixture in the crust. In this instance, we put the gruyere cheese in the bottom of the quiche and topped it with the sautéed veggies before topping off with the simple egg and cream mixture. Even Martha said to do it that way… she’s a smart lady. Mostly because she collects all the good stuff from a team to appear like she’s got super powers.
We will be testing out this quiche this afternoon during our Easter gathering to find out how well we’ve executed this quiche. I can tell you that it smelt amazing as it baked. We are still fighting the urge to slice it up right now!
- PREP20 MINS
- TOTAL TIME1 HOUR 15 MINS
- 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
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
- STEP 1Preheat 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.
- STEP 2In 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.
- STEP 3Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.