Celebrate the weekend with a lovely asparagus and Gruyere quiche made with our amazingly savory, heart healthy Fused Leek Oil!
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 cup Olive Us Leek Fused Olive Oil
1⁄4 cup ice cold water
Mix flour and salt with fork. Beat leek olive oil and water with whisk or fork to incorporate. Pour into flour and mix with fork until evenly distributed and a crumbly dough begins to form. Evenly pat/press pie crust into a 9″ pie dish.
1/2 pound cooked bacon crumbled (optional)
1 1/3 cup asparagus chopped
1 cup Gruyere cheese shredded
5 large eggs
1 cup Half & Half
1 Tbsp Olive Us Leek Fused Olive Oil
1/4 tsp fresh ground pepper
Olive Us Garlic Sea Salt to taste
Preheat oven to 400F.
Chop raw asparagus into 1/2 inch pieces. In a small bowl whisk together eggs, half & half, olive oil, and seasonings until combined. Add the cooked crumbled bacon, cheese and chopped asparagus, into the pie shell. Pour egg mixture over the bacon, cheese and asparagus.
Bake for 15 minutes, then reduce heat to 375F and bake for an additional 35 minutes. The quiche will turn a nice golden brown on top which should indicate doneness. The center of the quiche should be just set and barely jiggle when moved. It will continue to cook and set once removed from oven. Remove from oven and allow to sit about 25 minutes before serving. This quiche is fabulous when cooled to room temperature and can easily be reheated with great results.