Quiche with asparagus, leek and gruyere
4 servings
65 minutes
Quiche with asparagus, leeks, and Gruyère is a true embodiment of sophistication and tenderness. This open pie, inspired by Italian cuisine, combines a crispy shortcrust base, velvety egg filling, and aromatic filling. Asparagus adds lightness and freshness to the dish while leeks contribute a gentle sweetness. Grated Gruyère cheese enriches the flavor with subtle nutty notes. Quiche is perfect for a cozy family dinner or an elegant lunch. It can be served warm or chilled while preserving the full palette of flavors. It's not just a pie—it's a harmony of textures and aromas that offers gastronomic pleasure.
1
Preheat the oven to 180 degrees.
2
In a large skillet, melt the butter over medium heat.
- Butter: 1 tablespoon
3
Cut the green leaves and root of the leek, then slice the remaining part in half lengthwise and chop it finely. Trim the ends of the asparagus and cut it into small pieces diagonally.
- Leek: 1 piece
4
Place the leek and asparagus in a heated pan, season with salt and pepper, and cook for 6-8 minutes, stirring until the asparagus is almost tender. Cool down.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Asparagus: 500 g
5
In a large bowl, whisk the eggs with cream, milk, salt, pepper, and a pinch of nutmeg.
- Chicken egg (large): 4 pieces
- Double cream 40% fat: 0.8 glass
- Milk: 0.5 glass
- Ground nutmeg: to taste
6
Roll out the dough or simply spread it in a round form (about 25 cm in diameter). Sprinkle with cheese and add the filling. Pour in the milk mixture.
- Grated Gruyere cheese: 120 g
- Shortcrust pastry: 500 g
7
Bake for about 50-60 minutes until done (the filling should set). Cool for 15 minutes and serve.
