5 minutes ago
Friday, March 27, 2009
The days are longer, and the sun is trying to show who is boss.
A few more weeks to go and I will be able to wear white pants.......who made up that rule "no white before Memorial Day" anyway?
Those leeks and beautiful spring asparagus go so well together, I had to make a quiche to show them off.
This was very rich, and I am not sure if it was the heavy cream or the Comte cheese, but it turned out to be a delicious combination of flavors.
The consistency should be custard like, almost loose, like a quiche Lorraine.
Leek & Asparagus Quiche:
1 pie shell, pre-made crust is fine
a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)
2 leeks, washed and trimmed
3 strips of bacon, cooked & crumbled (or 1/4 cup of diced ham)
pinch of nutmeg
1 cup of heavy cream or half & half
3/4 cup of Gruyere cheese, shredded
salt & pepper
Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees.
Remove from oven and set aside.
After you have steamed your asparagus, cut your asparagus spears into 2" lengths, saving the tips for decorating the top of the quiche.
Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat.
Make your custard:
Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper.
Transfer custard to a measuring cup for easier pouring.
Place your leeks & asparagus pieces on the bottom of the pie crust.
Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips.
Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up.
Serve with a nice green salad w/ a mustard vinaigrette.