Asparagus Red Pepper Quiche

  in Breakfast, Main Dishes, Recipes

1 tablespoon butter
1 small leek, white and light green parts only, washed well, thinly sliced
Sea salt and black pepper
1 bunch (1 lb) asparagus, trimmed
1 roasted red pepper, cut into strips
6 eggs
1 1/4 cups half-and-half
pinch nutmeg
Pie crust, fitted into a 9-inch pie plate, chilled*
1 cup packed shredded Gruyere cheese

  1. Heat oven to 375°F. In a skillet, melt butter over medium heat. Add leek and season with salt and pepper. Cook until leek is softened, about 5 minutes. Let cool.
  2. Steam asparagus spears whole until tender crisp. Cut 12 spears in half to decorate the top of the quiche. Cut up the spear bottoms and remaining spears into 1 inch pieces. Reserve about 12 slices of red pepper, and chop the remainder.
  3. In a large bowl, whisk together eggs, half-and-half, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle the bottom with cheese and top with asparagus and red pepper. Pour egg mixture over veggies. Lay the asparagus spear halves and red pepper strips in a pattern over the eggs.
  4. Bake until center of quiche is just set, 40-45 minutes. Let stand 15 minutes before serving. Can also be served at room temperature.

*Recipe for a single crust