Crustless Asparagus, Leek and Gruyere Quiche

Crustless Asparagus, Leek and Gruyere Quiche
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  1. 1 lb asparagus, rinsed and stems removed
  2. 3 leeks, white and light green parts only, chopped
  3. 1 tablespoon olive oil
  4. 10 oz fresh spinach, rinsed and dried
  5. 6 eggs, lightly beaten
  6. 1/2 cup half and half or cream
  7. 1 cup shredded gruyere (or really any other cheese, a chevre or parmigiano reggiano would be nice)
  8. 1/4 teaspoon cayenne pepper
  9. salt and pepper, to taste
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.
  7. Allow to cool for about 10 minutes before serving.
Market Shopping List
  1. 1 lb asparagus
  2. 1 bunch spinach
  3. 6 eggs
  4. 2 leeks
  5. Cheese and olive oil
  6. Half and half or cream
Studio City Farmers Market