Asparagus and Leek Quiche with Gruyère

Gruyère is an aged Swiss cheese with a nutty flavour that tastes great with eggs. To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.

1 Tbsp. butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
1 tsp. coarse sea salt
1 tsp. black pepper, freshly cracked
1 lb asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1¼ cups half-and-half cream
1 pinch ground nutmeg
1 (9") pie crust, well chilled
1 cup Gruyère cheese, shredded (4 oz)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place oven rack in the lowest position.

In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6-8 minutes; let cool.

In a large bowl, whisk together eggs, half-and-half, ½ tsp. salt, pepper and nutmeg. Place the pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.

Bake until center of quiche is just set, 50-60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Makes 6 servings.

Cook's Note: To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.