Asparagus and Leek Quiche with Gruyère

1          blind-baked 9-inch tart shell based on ½ of the pâte brisée recipe that follows

Filling:

½         tablespoon unsalted butter, or olive oil

½         pound asparagus, about 20 thin spears, cut into ½-inch pieces

1          
small leek, about 2 to 3 ounces, white and light green parts only, about 2 to 3 ounces, thinly sliced

½         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

¼         teaspoon fresh thyme leaves

½         cup whole milk

½         cup heavy cream

4          large eggs

½         cup shredded Gruyère or Swiss cheese

Calories 194 (68% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 233mg • calc. 74mg • fiber 1g

1. Prepare the filling: Put the butter into a large skillet over medium heat. Once the butter melts, add the asparagus and the leek and sauté until the asparagus is bright and both the asparagus and leek are just softened, about 5 minutes. Stir in the salt, pepper and thyme.

2. In a medium mixing bowl, whisk together the milk, heavy cream
and eggs.

3. Scatter the asparagus and leeks evenly in the blind-baked shell. Pour the egg/cream mixture over to fill the tart shell and scatter the shredded cheese evenly on top.

4. Adjust the rack to position 1 fitted with the pizza stone and preheat by selecting Bake at 350°F for 25 minutes. Once the oven beeps to signal that it is preheated, wait 10 minutes more to fully heat the stone before putting the quiche into the oven. Bake until the custard is completely set.

If desired, broil for about 3 to 5 minutes, until the top is lightly browned.

Allow to cool for about 5 minutes before slicing and serving.