Ingredients

1 tablespoon butter
1 leek white and light green parts only, halved and thinly sliced, then well washed
coarse salt and ground pepper
1 pound asparagus tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
ground nutmeg
1 cup shredded Gruyere cheese 4 ounces
8 ounces lump crab meat Well drained and patted dry*
1 pie crust fitted into a 9-inch pie plate well chilled (I used THIS recipe)

Instructions

1.Preheat oven to 350°F, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus, season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
2.Whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet (very important to catch spills!). Sprinkle with half of the cheese, top with the crab meat, then the asparagus mixture. Pour egg mixture on top. Sprinkle the remaining cheese on top
3.Bake until center of quiche is just set, [/timer][/timer] to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

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