Leek and Asparagus Quiche

Servings: 4
 

  • 2 TBSP Bistro Blend, divided
  • 1 premade pie shell

  • 1 bundle of asparagus (about 1lb), sliced into 1in pieces (remove the tough end pieces)

  • 1 Leek (white and light green parts only), halved and thinly sliced, then washed to remove grit

  • 1 1/4c half and half

  • 1 cup shredded Swiss cheese, divided

  • 4 eggs

Leek and Asparagus Quiche

Notes* During the baking process, your quiche may puff up. Don’t worry! It will set back down once it cools.

Instructions

Step 1:

Preheat oven to 350. In a skillet over medium heat, add 1 tbsp olive oil or butter.

 

Step 2:

Add the asparagus and leeks, plus 1/2 tbsp Bistro Blend, and cook for 4-5 minutes. Asparagus should be tender but still have a slight crunch. Remove from heat and set aside to cool a bit.

 

Step 3:

In a large bowl, whisk together eggs, half-and-half and 1/2tbsp Bistro Blend.

 

Step 4:

Add in ½ cup shredded Swiss cheese. Once slightly cooled, add asparagus and leeks to the egg mixture and pour into the pie shell. Top with remaining Swiss cheese.

 

Step 5:

Set on top of a baking sheet in case of any spills and bake for 45-50 minutes, depending on your pie crust. A quiche is done when the middle is set. Top should be slightly golden brown.