
- 1 tablespoon butter
- onion sliced into strips or 1 leek sliced into thin rounds
- Coarse salt and ground pepper
- 1 pound asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- 9-10 inch pie crust
- 1 cup shredded Gruyere cheese (4 ounces)
- 1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add onion and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool. Watch:
- 2. 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 with asparagus mixture. Pour egg mixture on top.
- 3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.