This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust. I like to make this fresh asparagus and Gruyere quiche for brunch or supper. It is also perfect for occasions like Mother’s Day or Easter.
Makes 6 servings.
Crust ingredients:
• 1½ cups whole wheat flour
• 1½ cups white flour
• 1 cup wheat germ
• 1½ teaspoon sea salt
• 1 cup plus 4 tablespoons butter
• 10-12 tablespoons cold water
Filling Ingredients:
• 1 tablespoon butter
• 1 leek (white and light green parts only – halved and thinly sliced)
• 1 pound of asparagus (tough ends removed, stems sliced thin diagonally)
• 4 large eggs
• 1¼ cups half-and-half
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• Pinch of ground nutmeg
• 1 cup aged Gruyère cheese (grated)
Crust directions: Stir together flour, wheat germ and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough water to hold the dough together. Form into a ball, cover and refrigerate for about an hour while you prepare the filling.
Filling directions: Use only the white and green parts of the leek. Cut it in half and slice it thinly. Trim the tough ends off the asparagus and slice the tender parts thinly on the diagonal. In a large skillet, melt butter over medium heat. Add leek and asparagus, seasoning with salt and pepper. Cook, stirring occasionally, until the asparagus is tender — about seven or eight minutes. Set aside to cool. In a medium bowl, whisk together eggs, half-and-half, salt, pepper and nutmeg. Set aside.
Baking directions: Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray. Roll out the dough and lay it carefully in the baking pan, creating a 1½-inch high crust up the sides of the pan. Sprinkle Gruyère on the bottom of the crust and top with an asparagus/leek mixture. Pour egg mixture on top. Bake until the center of the quiche is set — about 50 minutes. Remove from the oven and allow to cool for ten minutes before serving.
