Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus, Leek, and Gruyere Quiche 3.5 (537) 33 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 15, 2021 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 15 mins Servings: 6 This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish. Ingredients 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 ¼ 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 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. 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. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. Cook's Notes To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture. Originally appeared: Everyday Food, April 2009 Rate It PRINT