A casual brunch is a simple way to entertain this spring. Tender asparagus and leeks are layered with sharp Gruyere, and fluffy egg in this incredibly easy recipe. Prepare a day before and serve room temperature or warm right out of the oven.
Asparagus, Leek, and Gruyere Quiche
1 Tbsp butter
1 leek (white and light green parts only), halved and thinly sliced
1 bunch asparagus, diagonally sliced into 1-inch pieces
4 large eggs
1-1/4 cups half-and-half
Coarse salt and ground pepper
9-inch pie crust, well chilled
1 cup shredded Gruyere cheese (4 ounces)
Preheat oven to 350°F, with rack in lowest position. In a large skillet, melt butter over medium heat. Add leek and asparagus. Season with salt and pepper. Cook, stirring occasionally, until asparagus is tender, about 6 to 8 minutes. Let cool.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of nutmeg. Place pie crust on a baking sheet. Top crust with vegetables and cheese. Pour egg mixture on top.
Bake until center of quiche is set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
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