The Glossy Life · Nov 19, 2013

asparagus, leek and purple carrot quiche

Fall calls for hearty dishes that can stand up to the seasonal chill and warm you up from the inside out. For me, quiches have always been that type of dish. They’re comfort food without being too heavy, and can work for breakfast, lunch or dinner. Although I’ve eaten them a lot out for brunch (our local coffee shop makes a great one!), I haven’t made them from scratch yet. I decided to try my hand at a more savory version and it came out so yummy!

You’ll need:

  • 6 eggs
  • 1 1/4 cup whole milk
  • 1 bunch of asparagus, sliced thin
  • 1 small bunch purple carrots, sliced thin (they’re much sweeter!)
  • 2 small leeks, white and light green part chopped small
  • 3 tablespoons butter
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup gruyere cheese, shredded
  • pre-made pie crust
  • salt and pepper to taste

Preheat your oven to 350 degrees. Slice your asparagus and carrots thin, on an angle. Chop up your leeks, using only the white and very light green portions, as you would onions. Throw all the vegetables into a large skillet with the butter, and sauté on low until softened and vibrant in color, sprinkling with a bit of salt and pepper. Turn off and set aside to cool.

In a bowl, combine the six eggs and milk, along with salt and pepper to season. Whisk really really well until smooth and combined, then set aside. Removed your pre-made pie crust from the fridge and place into your pie dish, crimping the edges. If you’re unsure how to do this, it’s super simple! With one hand, place your pointer finger and thumb about a half an inch apart. Move them to the edge of the plate, where the dough ends on the lip, and crimp the dough in between your two fingers with the thumb of your other hand.

Once the vegetables are cool, sprinkle half your cheese on the bottom of the pie crust evenly. Add the vegetables, spread them out evenly, then pour the egg mixture over the top of it all. Sprinkle the remaining cheese over the top and finish with a few sprigs of fresh rosemary.

Place the pie dish on a cookie sheet and cook in the oven for 50-60 minutes, or under the egg mixture has solidified and the top has browned slightly. Let cool for 8 minutes, then slice as you would a pie and serve warm. Enjoy!

The post asparagus, leek and purple carrot quiche appeared first on the glossy life.

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