Asparagus and Gruyere Quiche
Servings 8 slices
Equipment
- Pie Pan
Ingredients
- 1 pre-made pie crust
- 7-8 spears of asparagus trimmed & chopped (3 trimmed but left whole for top)
- 1/2-3/4 cup Gruyere cheese shredded, to taste
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Coat a pie pan with cooking spray. Carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the chopped asparagus and Gruyere cheese in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle the remaining chopped asparagus and Gruyere cheese, then top with three trimmed whole asparagus spears, if desired.
- Carefully place into the oven and bake for 40-45 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.