Tweet
Courtesy of Martha Stewart...
I made a crust-free version of this tonight, and it was stellar. I doubled the amount of cheese and put half below and half on top of the vegetables, then poured the egg and half-and-half batter over everything... Delicious! This is a great quiche base, you could use it with any number of different cheeses and fillings. I am new back at this, I'm sure this kind of info is elsewhere on this board, I just got excited!
Here's a link:
Asparagus, Leek, and Gruyere Quiche and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
And here's the text:
Serves 6
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)
Directions
1. Preheat 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.
2. In 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.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)
I made a crust-free version of this tonight, and it was stellar. I doubled the amount of cheese and put half below and half on top of the vegetables, then poured the egg and half-and-half batter over everything... Delicious! This is a great quiche base, you could use it with any number of different cheeses and fillings. I am new back at this, I'm sure this kind of info is elsewhere on this board, I just got excited!
Here's a link:
Asparagus, Leek, and Gruyere Quiche and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
And here's the text:
Serves 6
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)
Directions
1. Preheat 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.
2. In 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.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)
