Asparagus and Gruyere Quiche
Brunch isn't complete without this Asparagus and Gruyere Quiche!
Servings: 8 servings
Cost: $10
Ingredients
- 1 refrigerated pie crust
- 5 large eggs
- 1 cup half and half
- 1 cup shredded gruyere
- 1 teaspoon Herbs de Provence
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 6-8 asparagus spears woody ends trimmed
Instructions
- Preheat oven to 425 degrees.
- Roll out the crust and gently press into a pie plate of 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
- Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
- In a medium bowl, whisk together the eggs, half and half, Herbs de Provence, salt and pepper. Set aside.
- Top the crust with 3/4 cup of the shredded cheese. Pour the egg mixture into the pan and sprinkle with the remaining cheese.
- Arrange the asparagus in a circle on top of the quiche.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
- Serve immediately.
Nutrition
Serving: 0g | Calories: 247kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 131mg | Sodium: 230mg | Potassium: 135mg | Fiber: 0g | Sugar: 0g | Vitamin A: 505IU | Vitamin C: 0.9mg | Calcium: 225mg | Iron: 1.4mg