The first thing I thought when I took a bite of this Leek And Asparagus Quiche was how absolutely perfect the custard filling was. It’s incredibly smooth, creamy and cheesy…the perfect medium to hold suspended bits of the crisp-tender green vegetables.
Leek And Asparagus Quiche
1 Tbs olive oil
1 cup leeks, thinly sliced
2 cups asparagus, cut into ½-inch rounds
1 sheet frozen puff pastry (from a 171/4-ounce package), thawed
1¼ cups whole milk
1 cup heavy cream
6 large eggs
1 tsp salt
1 cup grated Gruyère cheese
Freshly ground black pepper
1. Preheat oven to 350°F.
2. Heat a medium-sized sauté pan over medium heat then add oil and leeks. Sauté until just translucent, about 4 minutes. Add asparagus and continue to sauté for 3 minutes. Remove pan from heat and set aside.
3. Unfold the puff pastry on a lightly floured work surface. Roll out about an extra ½-inch per side using a lightly floured rolling pin. Set into a deep-dish 9-inch pie plate or a 10-inch pie plate. (If using a regular 9-inch plate don’t pour all of the filling in or else it will bubble over.) Place in refrigerator to chill while finishing the filling.
4. Place milk, cream, eggs, and salt in a large bowl and whisk together. Stir in half of the cheese.
5. Remove pie plate from fridge and spoon the reserved vegetable mixture over the bottom. Pour the egg mixture over the vegetables then top with the remaining cheese and a few grinds of pepper.
6. Bake for 45-60 minutes or until puffed and golden.
7. Remove from oven and let rest for at least 15 minutes before serving. Delicious warm or cool. Store any leftovers, well wrapped, in refrigerator for up to 3 days
Recipe from Joy The Baker
All it took was one listen and I am weak in the knees over ‘Young’. It’s new from Swiss artist Lower Pink. Downright gorgeous, I cannot get it out of my mind.