Mother's Day was an extra special day this year. Besides the fact that we celebrated my son's first birthday and baptism that day, we also had our mothers in town to celebrate. I wanted to make something special to celebrate all of the love, but with the birthday and baptism, I just didn't have as much time as I would have liked to make an elaborate meal. I settled on brunch and made two quiches (a Quiche Lorraine and this Asparagus and Leek Quiche), Cinnamon Sugar Pull-Apart Bread and a Tossed Strawberry Salad. I prepped everything for the quiches and salad the night before and baked the bread. All I had to do on the morning of Mother's Day/birthday celebration/baptism was throw the quiches together, bake them while I was getting ready, and then present everything at brunch after church. Phew...I'm still tired! ;-)
The meal was a lot of work, but not because of this quiche--it came together pretty quickly. The presentation was lovely and the taste and texture buttery. I wish I could say that I had made my own crust, but I wimped out and bought a store-made one. I made up for that with local asparagus, eggs, cream, and bacon. The presentation is stunning and makes it a great potluck dish.
Asparagus and Leek Quiche
Adapted ever so slightly from Stacey Snacks
1 pie/tart dough, homemade or premade
1 Tbl olive oil
1 bundle of asparagus, rinsed and ends trimmed
2 leeks, white and light green parts only, sliced into half-moons and rinsed thoroughly
3 strips bacon, cut into matchsticks and cooked
1 cup cream or half and half
Pinch of nutmeg
Salt and pepper, to taste
3/4 cup Gruyère cheese, shredded
Preheat your oven to 375 degrees F. Cut a piece of parchment paper to fit the bottom of your tart pan. Place the dough in the tart pan and press against the sides. Trim or fold the excess over into the side of the pan. Cover with foil and fill with pie weights (or uncooked rice). Blind bake the crust for 12 minutes. Remove from oven and set aside to cool.
Set aside enough asparagus to decorate the top of your quiche. Cut the rest into 1-inch lengths. Saute the asparagus pieces (not the decorative pieces) with the leeks over medium heat until the leeks start to soften, about 5 minutes. Set aside.
In a large mixing bowl, beat together the eggs, cream, nutmeg, salt and pepper. Add the bacon and cheese and mix well.
Spread the asparagus pieces and leeks on the bottom of your tart crust. Pour the egg mixture over the vegetables. Decorate the top with the rest of the asparagus.
Place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to brown and puff up. Serve warm or at room temperature.
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