Quiche ingredients leek asparagus eggs half and half feta

Leek, Asparagus and Feta Quiche

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Prep Time 10

Cook Time 40

blind bake the crust 15

Total Time 1 5

Course Appetizer, Brunch, Dinner, lunch, Main Course

Cuisine French

Servings servings

Calories 269 kcal

Equipment

1 9" deep dish pie plate
Pie weights or dried beans or dry rice

Ingredients

1 pie crust (either store bought or a single quiche crust)
1 large leek, about 1 1/2 cups, sliced in half lengthwise, washed thoroughly and sliced into 1/4 inch half circles
1 lb asparagus, use thicker stalks rather than thin, trimmed to remove fibrous ends and cut in 1/2 in pieces on the diagonal
2 tbsp unsalted butter
4 ounces feta cheese, about 1 cup, crumbled
4 eggs
1 1/2 cups half and half
1/2 tsp ground white pepper
1/4 tsp ground nutmeg
1/2 tsp kosher salt

Instructions

Preheat the oven to 375 degrees. Adjust oven rack to the middle.
Place pie crust into the 9" pie shell and crimp the edges. Make sure the dough hangs over the edge of the pie plate slightly so the crust doesn't sag when blind baking.
Cover the pie crust with aluminum foil or parchment paper and put the pie weights (or dry beans) into the pie shelll and bake for 15-20 minutes. Remove from oven and remove the foil and pie weights.

For the filling:

In a saute pan, add 2 tbsp butter and when it's melted, put in the leeks and asparagus and saute for 5-7 minutes until the leeks are soft and the asparagus is crunchy but tender. Set aside and allow to cool slightly.
Meanwhile, in a medium bowl, lightly scramble the eggs. Add the half and half, white pepper, nutmeg and kosher salt and whisk together until blended.
Put the leek and asparagus and feta cheese evenly into the pie shell.
Pour the egg mixture over leek, asparagus and cheese.
Put the pie onto a rimmed baking sheet lined with parchment paper and bake for 35-40 minutes, until a knife inserted into the center, comes out clean. The center will have a slight jiggle but will firm up as it cools.
*If the crust is getting too dark, put some foil around the crust but leave the center exposed.
Transfer the quiche to a rack to cool.
Serve warm or room temperature.

Nutrition

Calories: 269kcalCarbohydrates: 17gProtein: 9gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 457mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 1041IUVitamin C: 5mgCalcium: 156mgIron: 3mg

Keyword asparagus, cheese, eggs, half and half, leeks, vegetables, vegetarian

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Asparagus, Leek and Feta Quiche