Crustless Asparagus, Leek and Gruyere Quiche
Posted on
January 24, 2016
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Crustless Asparagus, Leek and Gruyere Quiche
2016-01-23 22:00:38
Ingredients
- 1 lb asparagus, rinsed and stems removed
- 3 leeks, white and light green parts only, chopped
- 1 tablespoon olive oil
- 10 oz fresh spinach, rinsed and dried
- 6 eggs, lightly beaten
- 1/2 cup half and half or cream
- 1 cup shredded gruyere (or really any other cheese, a chevre or parmigiano reggiano would be nice)
- 1/4 teaspoon cayenne pepper
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil. Add the asparagus and blanch for a minute or two. Remove from the water and set aside.
- Heat the oil in a large sauté pan over medium-high heat. Add the leeks and cook until softened. Add the spinach and cook until it is wilted, but still green—just a couple of minutes.
- In a medium-sized bowl, whisk together the eggs and half and half. Add 1/2 cup of the shredded cheese as well as the cayenne, salt, and pepper.
- In a tart pan, evenly distribute the spinach/leek mixture over the bottom. Pour in the egg mixture, slightly stirring to make sure everything’s well-distributed. Arrange the asparagus around the top in a circular pattern (or just line it up), and then top with the remaining 1/2 cup of cheese.
- Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.
- Allow to cool for about 10 minutes before serving.
Market Shopping List
- 1 lb asparagus
- 1 bunch spinach
- 6 eggs
- 2 leeks
- Cheese and olive oil
- Half and half or cream
Studio City Farmers Market http://studiocityfarmersmarket.com/