Who doesn’t like quiche?
It’s a combo between eggs and pastry. Breakfast and lunch. And there’s usually creamy goodness of some sort.
I’m a quiche fan, y’all.
And so, on Saturday, I baked my first ever quiche.
It was pretty quiche-tastic.
Lora’s First Ever QUICHE
Adapted from the fine folks at Martha Stewart.
- 1 tablespoon unsalted butter
- 2 sliced leeks (or approximately 1 cup sliced), white and light green parts only
- Sea salt and pepper
- 1 pound asparagus, sliced into half inch pieces on the diagonal, with tough ends removed
- 4 large eggs
- 1 and 1/2 cup half and half (or heavy cream, if you are feeling super decadent)
- Ground nutmeg
- Your favorite pie crust (I used the pre-made pie crust from good ol’ Trader Joe’s this time)
- 1 cup mix of Gruyere and Swiss cheese, shredded (you can get them pre-mixed and pre-shredded at Trader Joe’s to save time and money)
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium heat. Add asparagus and leeks. Add salt and pepper to taste. Cook until asparagus is tender, approximately seven minutes. Set aside.
- In a large bowl combine eggs, half and half, and large pinch of nutmeg. Whisk vigorously. Set aside.
- Spread pie crust in a large pie pan. Place pan on top of a large cookie sheet to prevent spillage and make it easier to take in and out of the oven.
- Spread the shredded cheese in the bottom of the pie crust.
- Pour asparagus/leeks mixture on top of the cheese. Make sure to spread vegetables evenly.
- Top with egg/cream mixture.
- Bake until egg is set, approximately 55 minutes. (I started checking at 45 in five minute intervals to be sure.) Let cool before serving. Can be made day before and reheated.
I served my first ever quiche to my friends for Easter. Because, it’s good to smother the people you like with QUICHES, right!?!? MUAH! 😉
Let me know what you think! What’s your favorite pie crust recipe for quiches? Do you make your own? Or like me, do you lose track of time and rely upon Whole Foods or Trader Joe’s for assistance?