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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

ASPARAGUS-LEEK QUICHE Recipe

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This recipe for ASPARAGUS-LEEK QUICHE is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-14 asparagus spears
1/4 cup butter
2 cups chopped leeks, tops and bottoms
1 1/2 tsp crushed dried basil or 1 Tbs chopped fresh
2 tsp salt
freshly ground white pepper to taste
partially baked 10" pie shell
1 3/4 cup grated Swiss or Gruyere cheese
4 eggs
2 cups heavy cream or 1 cup light cream and 1 cup heavy cream
dash of nutmeg
Directions:
Directions:
Preheat oven to 400 degrees.
Trim tough portions from asparagus spears and cut off asparagus tips in 31/2 to 4 " pieces. Blanch tips for 2-3 minutes until tender but slightly crisp and set aside. Chop remaining stalks to equal 1 1/4 cups. Melt butter in medium frying pan, add chopped asparagus and leeks, and saute about 8 minutes, or until pieces are tender. Add basil, 1 tsp salt and pepper; saute 1-2 minutes more. Spoon asparagus-leek mixture into partially baked pie shell and sprinkle evenly with cheese. Combine eggs,cream, 1 tsp salt and nutmeg and mix well. Pour slowly over mixture in pie shell and bake for 30 minutes. Remove from oven, arrange asparagus tips in spoke-like fashion on top of quiche and return to oven for about 20 minutes more, or until golden and set in center. Cool slightly and cut into wedges.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
I served this for Megan's bridal shower along with roasted turkey with basil mayonnaise, fresh vegetables and mini-cream puffs.

 

 

 

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