So this year for Easter we had made plans to fit in time with all of our family and friends. So we had brunch with Mr. Pea’s mom Easter Sunday. I think I am still recovering from the sugar overload that Easter brought this year. We did have some savory things on the table as well and I thought I would share one of my favorite new recipes that I made for brunch, an asparagus and leek quiche. This is only my second time ever making a quiche, and I think it turned out well. I think it is hard to beat the first quiche I ever made, quiche lorraine, which is basically just a vehicle for bacon. Let’s just say this quiche was a little healthier than that, if you can call quiche healthy, hey at least it had veggies in it!
Anyways, I got the recipe from this book called Eggs by Jodi Liano, I got from William Sonoma one morning a long time ago when Mr. Pea and I used to go to their Saturday morning cooking demonstrations when we first were learning how to cook. I have only used a couple of recipes from this book, but the quiche recipes are definitely my favorite. I think that’s because I am a purist when it comes to eggs, whether fried , poached, scrambled or hard boiled, I like it with just salt and pepper and maybe a little paprika. Quiche is in a category of its own though, I don’t consider it eggs it is more of a savory pie, and I think that’s why I like this recipe.
Asparagus and Leek Quiche
1 prebaked deep tart or pie shell
1/2 lb. asparagus (tough ends removes and spears cut diagonally into 1/2 inch pieces)
2 tsp. extra-virgin olive oil
1 medium leek (white and pale green parts only, thinly sliced)
kosher salt and freshly ground pepper
3/4 cup whole milk
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/8 tsp cayenne pepper
Makes 6-8 servings
Preheat oven to 375 degrees.
Prepare the tart or pie shell and pre-bake as directed.
Bring a saucepan of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender-crisp, about 3 minutes. Drain the asparagus, then immediately plunge it intoa bowl of ice water. When cool, drain again and pat the asparagus dry.
Heat a frying pan over medium heat. Add the olive oil. Stir in the leek with a pinch of salt and pepper and cook, stirring occasionally, until soft and tender, 4-6 minutes.
In a bowl, whisk together the eggs, milk and cream, Parmesan cheese, cayenne, and a pinch of salt and pepper. Stir in the asparagus and leek. Pour the mixture into the crust. bake the quiche until golden on top and just barely jiggling in the center, 45-50 minutes.
Cool the quiche on rack for at least 20 minutes before slicing. Cut into wedges and serve warm or at room temperature.