Tuesday, April 30, 2013
Asparagus and Leek Quiche
I experimented with putting the eggs and milk in a jar so he could shake instead of stir. (I'm not willing to see my precious backyard chicken eggs splattered all over the kitchen.) His chubby toddler arms didn't really have the strength to blend the eggs, but it was fun.
1 tablespoon butter
1 leek, trimmed and chopped
1 cup of chopped asparagus
1 cup shredded cheese (I mixed gouda and parmesan)
1/4 teaspoon salt
1 cup milk
1 pie crust
Preheat the oven to 350F. Heat the butter in a skillet, then saute the leeks and asparagus until the asparagus is al dente.
Whisk together the eggs, milk, salt and black pepper.
Spread the cheese in the bottom of the crust, then add the asparagus and leeks. Pour the egg mixture over the top.
Bake for 45 minutes, or until the center is set.