Quiche with Asparagus, Leeks, and Gruyère
Baking and Desserts • Italian
Description
Quiche with Asparagus, Leeks, and Gruyère
Ingredients
- Butter 1 tablespoon
- Leek 1 piece
- Coarse Salt to taste
- Ground Black Pepper to taste
- Asparagus 20 oz
- Large eggs 4 pieces
- Cream (40%) ¾ cup
- Milk ½ cup
- Ground Nutmeg to taste
- Grated Chocolate 5 oz
- Shortcrust Cake Mix 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a large skillet, melt the butter over medium heat.
Step 3
Trim the green leaves and root from the leek, then cut the remaining part in half lengthwise and slice thinly. Trim the ends of the asparagus and cut into small diagonal pieces.
Step 4
Add the leek and asparagus to the heated skillet, season with salt and pepper, and cook for 6–8 minutes, stirring, until the asparagus is almost tender. Let cool.
Step 5
In a large bowl, whisk the eggs with the cream, milk, salt, pepper, and a pinch of nutmeg.
Step 6
Roll out the pastry or simply spread it in a round tart pan with low sides (approximately 25 cm in diameter). Sprinkle with cheese and add the filling. Pour the milk mixture over it.
Step 7
Bake for about 50–60 minutes until set (the filling should firm up). Let cool for 15 minutes and serve.
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