This Asparagus and Gruyere Quiche combines a rich combination of ingredients, featuring a hearty crust made from whole wheat flour, white flour, and wheat germ. It is filled with sautéed leeks and asparagus, mixed elegantly with a comforting egg and half-and-half custard, and topped with aged Gruyere cheese. The quiche offers a cheerful and satisfying meal perfect for gatherings like brunches or holiday celebrations such as Mother's Day or Easter, balancing freshness with cheesy richness.
This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust, perfect for brunch, supper or occasions like Mother's Day.
Asparagus and Gruyere Quiche is substantial enough to serve for brunch or dinner, or for an occasion like Easter or Mother's Day.
Stir together flour, wheat germ, and salt. Cut butter into these dry ingredients. When the dough is the consistency of rolled oats, sprinkle with enough water.
In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Set aside.
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