Asparagus Leek Quiche..

Asparagus Leek Quiche

We are in the Easter week and many of you are planning Easter party's....for years my family has gone to my parents farm for an Outdoor Easter breakfast and egg hunt...it is great fun! Quiche is a great breakfast to serve for Easter brunch...it is easy to put together..can be done the day before and heated up the next day and be ready to go...It would be great with spinach salad.

Ingredients
4 slices of thick bacon sliced in bite size pieces and fried crisp
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
your favorite pie crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere or Swiss cheese (4 ounces)

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. Saute the bacon until crisp..


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 bacon and then 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. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)

just a couple of ingredients...Go ahead and cheat using the already pie crust...it is easy and tastes great in this recipe...no one will even know, I promise...

slice the leek and soak it in water and it will clean any dirt out of the leeks....

fry the bacon....and yes it is my favorite pan again...

saute the leeks and asparagus in butter ...

get your crust ready in your 9 inch pie pan...

add your shredded cheese...

drain your bacon ..

whisk your eggs and add the half and half...season with the salt, pepper and nutmeg..

put the bacon on the cheese....

next your cooled vegetables.....

carefully pour on your egg filling...

ready to slide in the oven and cook for 50 minutes....

take it out of the oven and let cool at least 15 minutes before you cut it...it helps it to set up...

So good!!!! You and your family are going to love this!

Cheers to Happy  !!