Saturday=Brunch

And Quiche! And Farmer's Market, so fresh veggies for inside the quiche!

As with last week, we were way full before the quiche was done for all the other brunch things we made. Oh well. Leftovers!

The one is an Asparagus, Leek, and Gruyere Quiche.

As with other quiches, I used the standard pie crust I've talked so much about.

1 tablespoon butter
1 leek, halved and thinly sliced (discard the darker green parts)
1 pound asparagus, thinly sliced
salt and pepper to taste

1 cup shredded gruyere cheese

4 eggs
1 1/4 cups half and half

While the crust is blind baking, melt the butter on medium heat and add the asparagus and leek. Season with salt and pepper and cook for a few minutes.

Then once the crust is done baking and cooled for a bit, spread the cheese in the bottom of the crust, then the asparagus/leek. Beat the eggs with the half and half, and pour them over the other stuff in the crust. Mine barely fit. Bake at 350F for about an hour, until the eggy bit is set.
I fell asleep from food-coma in the middle, and it cooked for about an hour and a half... a little dark on top, but yummy nonetheless.