ASPARAGUS, LEEK, AND GRUYERE QUICHE

Dough

2 cups flour

150 g (5 oz) butter

1 tsp baking powder

Pinch of salt

4 tbsp ice water

Filling

1 leek halved and thinly sliced

250 g (9 oz) asparagus thinly sliced

60 g (2 oz) butter

4 large eggs yolk

1 cup cream

Ground nutmeg

1 cup shredded Gruyere cheese (125 g)

Salt and black pepper 

The Crust

• Mix flour, baking powder, salt and butter in food processor with steel blade until it resemble breadcrumbs. Add ice water (3 tbs to start with) till pastry forms a ball Only use the 4th tbsp of water if required and only few drops at a time as it tends to suddenly go a bit to soggy (do not over-process).

• Grease or spray a pie dish.

• Pat the dough on the pie dish, prick base with a fork all over brush with a little bitten egg and bake blind for 10 min. 

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The filling​

• Add butter to a pan and cook leeks and asparagus for about 8 min till soft.

• In a large bowl, whisk together eggs, cream, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg.

• Pour egg mixture on quiche crust and distribute the asparagus evenly on top and sprinkle with cheese.

• Bake until center of quiche is just set, about 30 min. Let stand 15 min before serving.

TIPS

* Can use the filling for the Cauliflower Crust Quiche

Serving suggestions:

As a dish for a Brunch

As a casual lunch with salad

As a starter

As a savory tart for a tea party

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