Asparagus and Leek Quiche
1 Tbsp. vegetable oil
1 Tbsp. butter
½ cup leeks, thinly sliced
1 lb. asparagus, trimmed;
cut into 2-3 inch pieces
4 large eggs
2 cups heavy cream
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne pepper
½ cup shredded Gruyere cheese
1 refrigerated pie dough
Preheat oven to 375 degrees. Unroll the pie dough into a 9-inch tart pan and press the bottom and sides of the dough into the pan. Whisk the eggs, heavy cream, Gruyere cheese, salt, pepper and cayenne pepper together in a small mixing bowl. Add the oil and butter to a large pan over medium heat, add the leeks and sauté for 2-3 minutes or until soft. Remove the leeks from the pan and spread them over the pie crust. Add the cut asparagus to the pan and sauté for 2-3 minutes. Remove the asparagus from the pan and spread them over the leeks. Pour eggs mixture over the leeks and asparagus. Place the quiche directly into the oven and bake for 45 minutes or until the top is set. Remove the quiche from the oven and let rest for 15 minutes before slicing and serving.
1 Tbsp. butter
½ cup leeks, thinly sliced
1 lb. asparagus, trimmed;
cut into 2-3 inch pieces
4 large eggs
2 cups heavy cream
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne pepper
½ cup shredded Gruyere cheese
1 refrigerated pie dough
Preheat oven to 375 degrees. Unroll the pie dough into a 9-inch tart pan and press the bottom and sides of the dough into the pan. Whisk the eggs, heavy cream, Gruyere cheese, salt, pepper and cayenne pepper together in a small mixing bowl. Add the oil and butter to a large pan over medium heat, add the leeks and sauté for 2-3 minutes or until soft. Remove the leeks from the pan and spread them over the pie crust. Add the cut asparagus to the pan and sauté for 2-3 minutes. Remove the asparagus from the pan and spread them over the leeks. Pour eggs mixture over the leeks and asparagus. Place the quiche directly into the oven and bake for 45 minutes or until the top is set. Remove the quiche from the oven and let rest for 15 minutes before slicing and serving.