This spring vegetable quiche is delicious and healthy made richer with gruyere cheese which tastes great with eggs.

Serves: 6
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes

Ingredients:

• 1 pound (1 bunch) asparagus, tough ends removed, diagonally thinly sliced
• 1 leek (light green and white parts only), halved and thinly sliced, then wash well
• 4 large eggs
• 1 tbsp butter
• A pinch of ground nutmeg
• Salt and ground black pepper
• 1 ¼ cups half-and-half
• 1 cup (4 ounces) gruyere cheese, shredded
• Pie crust, fitted into 9-inch pie plate, well chilled

Directions:

• Place the rack of your oven in the lowest position and preheat the oven to 350 degrees F.
• Melt butter in a large skillet over medium heat.
• Add in asparagus and leek, season with salt and pepper, and cook for 6 to 8 minutes or until asparagus is crisp-tender, stirring occasionally.
• Remove from heat and allow it to cool.
• Whisk together eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg in a large bowl.
• On a rimmed baking sheet, place pie crust, sprinkle with shredded cheese, top with asparagus and leek mixture, and lastly, pour the egg mixture on top.
• Bake for 50 minutes or until the center of quiche is just set, rotating sheet halfway through.
• Remove from oven let it cool for 15 minutes before serving.