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Quiche with Asparagus, Leek and Kerrygold Reserve Cheddar Cheese





Serves 6
Ingredients:
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1 leek, (white and light green parts only)+ Add to Shopping List |
1/2 bunch asparagus, (8 oz.)tough ends removed+ Add to Shopping List |
1 tablespoon Kerrygold Salted Butter+ Add to Shopping List |
1 cup grated Kerrygold Reserve Cheddar Cheese+ Add to Shopping List |
1/2 teaspoon minced garlic+ Add to Shopping List |
4 large eggs+ Add to Shopping List |
3/4 cup heavy cream+ Add to Shopping List |
1/8 teaspoon ground nutmeg+ Add to Shopping List |
1 9-inch frozen pie shell, pre-baked+ Add to Shopping List |
Kosher salt+ Add to Shopping List |
White pepper+ Add to Shopping List |
Directions:
- Place oven rack in lowest position and preheat oven to 375 degrees F. Cut leeks in half lengthwise; slice thinly across and wash well. Cut asparagus into 1/2-inch pieces on a slight diagonal. In a large skillet, melt butter over medium heat. Add leek and season with salt and pepper. Cook about 2 minutes or until slightly wilted. Add asparagus and garlic and cook about 5 minutes or until asparagus is crisp-tender. Cool.
- Whisk together eggs, cream, 1/2 tsp. salt, 1/4 tsp. pepper and nutmeg. Spread vegetable mixture on the bottom of the pie shell. Sprinkle evenly with cheese and carefully pour in cream mixture. Bake 30-35 minutes or until center of quiche is just set. Let stand 15 minutes before serving.
- **To pre-bake crust, preheat oven to 400 degrees F. Thaw pie shell for 10 minutes at room temperature. Place pie shell on a baking sheet, prick bottom and sides with a fork and line with buttered foil or parchment paper, buttered side down. Fill with dry beans or pie weights. Bake about 10 minutes or until pie shell looks dry. Remove foil and beans.
Course: | Breakfast |
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