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
1 1/4 cups half-and-half
Pie crust, fitted into a 9-inch pie plate, chilled*
1 cup packed shredded Gruyere cheese
- 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.
- 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.
- 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.
- Bake until center of quiche is just set, 40-45 minutes. Let stand 15 minutes before serving. Can also be served at room temperature.