Friday, June 12, 2009

Recipe Fridays!

Asparagus, Leek, and Gruyere Quiche

Another lovely recipe courtesy of Martha Stewart. Truly, is there anything easier or more comforting than quiche? You don't have to be a Stupid, Stupid Rat Creature to appreciate a dish that takes almost no time to prepare, and is so much more elegant than scrambled eggs or a plain old omelette. Head down to your local Farmer's Market to get some fresh asparagus and leeks (they're in season right now), and grate up some nice gruyere; this is a perfect Sunday afternoon food;)

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)

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.)

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