Leek and Asparagus Quiche with a Puff Pastry Crust
Light and flaky puff pastry holds bright and crisp asparagus and leeks, fluffy eggs, and salty Gruyere cheese. It's all baked up until golden and absolutely delicious.
½package(1 sheet) puff pastryplaced into a 9-inch pie pan
1Tablespoonolive oil
1cupsliced leeks
2cupsasparagus
5largeeggs
1cupheavy cream
¼cupmilk
1pinchnutmeg
2 to 4dasheshot sauceoptional
¼teaspoonsaltfor starters. Adjust as you like it.)
¼teaspoonblack pepperfor starters. Adjust as you like it.)
1cupgrated Gruyere cheesedivided in half
Instructions
After sauteing the leeks and asparagus for a few minutes in the olive oil, you place them into the pie pan that has been lined with unbaked puff pastry.
In a medium sized bowl, whisk up the eggs, cream, milk, nutmeg, hot sauce, salt, and pepper. Add half of the cheese into the egg mixture and pour it over the veggies, then top the quiche off with the other 1/2 cup of cheese.
Bake it up at 375 degrees for 35-40 minutes, let it rest for at least 20 minutes, and then slice and enjoy!
If wrapped well in an airtight container or with plastic wrap, it will stay good for 4-5 days in the fridge.