We hadn't seen my mom or my brother since the holidays (Christmas eve, to be exact), so when they arrived from out of town on Friday evening, we had plenty of good comfortable family time to catch up on. And hubs and I actually went out for the evening sans kids. On Saturday we all woke up pretty early (well...teenagers not included) to a cozy kitchen warmed by the smell of freshly brewed coffee. We gathered 'round the table and solved brain-twisters, browsed the new magazines that were hanging out waiting to be perused, talked food and music and movies. Mom fell head-over-heels for the new Joy the Baker cookbook. Because it is out and being used in full-force around here as you've witnessed.
It's been a good weekend. The weekend included spicy garlic wings, Ghost Rider in 3D, two haircuts, 8 loads of laundry, two pairs of new shoes, two pairs of colorful knee-highs and two pairs of stripey and polka dotty tights, girl scout cookies, fusbol, and the ripping and sharing of magazine pages. And now I'm off to tie-dye with the kids in honor of an upcoming school concert where the kids are singing Beatles songs. I'm gonna sleep well tonight.
Leek and Asparagus Quiche
Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Keywords: bake breakfast entree vegetarian eggs asparagus spring
Ingredients (serves 8-10)
- 1 Tbs. olive oil
- 1 c. leeks (white & pale green parts), thinly sliced
- 2 c. asparagus, cut in ½" sections
- 1 sheet frozen puff pastry, thawed but cold
- 1¼ c. whole milk
- 1 c. heavy cream
- 6 large eggs
- 1 tsp. salt
- freshly grated nutmeg
- ~1 c. grated Gruyere, Swiss, or a combination
- freshly ground black pepper
Preheat oven to 350° F.
Heat a medium-sized sauté pan over medium heat. Add oil and leeks sauté until just translucent, ~4 minutes. Toss in asparagus and continue to sauté for a few more minutes until they've turned a bright green. Remove pan from heat and set aside.
Unfold the cold puff pastry on a lightly floured work surface. Roll out about an extra ½" per side using a lightly floured rolling pin. Set into a deep-dish 9" pie plate*. You can trim the edges of the dough that hang over the sides to about a ¼" lip, if you like...but I don't. I think the extra crust is a total bonus! Place in refrigerator to chill while whisking up the filling.
Place milk, cream, eggs, salt, and a good grating of nutmeg in a large bowl and whisk together. Whisk in half of the cheese.
Remove pie plate from fridge and tip in the reserved veggie mixture. Pour the egg mixture over the veggies. Scatter the remaining cheese as evenly as you can over the top. Grind some black pepper over the whole thing, using ~¾ tsp., or to taste.
Slide into preheated oven and bake for 45-60 minutes (my oven leans toward the longer baking time) or until puffed and golden. Remove from oven and let rest for an hour (if you can) before serving.
Good warm or cold. Will last well wrapped in fridge for up to 3 days.
This mixture fits perfectly in a deep-dish 9" pie plate or a "regular" capacity 10" pie plate. If you only have a "regular" capacity 9" pie plate, it will still work...you'll just have a little extra egg mixture left over. Discard it or scramble it up, as you like.
slightly adapted from the Joy the Baker Cookbook
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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
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