Spring Vegetable Quiche with Fresh Chives
A delicious Spring Vegetable Quiche with fresh asparagus, sautéed leeks, and a hint of chives. Perfect for Easter brunch or any seasonal gathering!
Equipment
- 1 Pie Dish
Ingredients
- 1 Premade Pie Crust or homemade if you're feeling adventurous!
- 3 tablespoon Olive Oil extra virgin
- 1 bunch Asparagus trimmed, chopped
- 1 Leek white and greens chopped
- 6 Eggs
- 1 cup Half & Half
- 1 cup Gruyere shredded
- Salt & Pepper to taste
- 1 tablespoon Fresh Chives minced
Instructions
- Set your oven to 350°F (190°C) and prepare your pie crust by fitting it into your pie dish. Parbake crust for 10 minutes.
- Toss the asparagus in olive oil, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until tender and slightly caramelized. Once roasted, chop into 1-inch pieces
- In a pan over medium heat, sauté the leek with a little olive oil until soft and fragrant, about 5 minutes.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper. Add in the sautéed leeks, roasted asparagus, chives, and cheese. Pour the mixture into the prepared pie crust.
- Bake for 35-40 minutes or until the quiche is golden brown and the center is set. Let it cool for a few minutes before slicing.
- Garnish with fresh chives. Serve warm or at room temperature, with a simple salad or crusty bread on the side.