a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)

2 leeks, washed and trimmed

3 strips of bacon, cooked & crumbled (or 1/4 C. of diced ham)

3 eggs

pinch of nutmeg

1 C. of heavy cream or half & half

3/4 C. of Gruyere cheese, shredded

salt & pepper

 

Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees. Remove from oven and set aside. After you have steamed your asparagus, cut your asparagus spears into 2″ lengths, saving the tips for decorating the top of the quiche. Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat. Make your custard: Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper. Transfer custard to a measuring C. for easier pouring. Place your leeks & asparagus pieces on the bottom of the pie crust. Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips. Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up. Serve with a nice green salad w/ a mustard vinaigrette. Happy spring!

 

 

Yield:

Calories:

Fat:

Fiber: