Asparagus, Leek and Gruyere Quiche

Ingredients

• 1 tablespoon butter
• 1 leek (white and light green parts only) halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 1/4 cups half-and-half
• Ground nutmeg
• Our Favorite Pie Crust fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)

Instructions

1. 1
   Preheat oven to 350 degrees, with rack in 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 to 8 minutes; let cool.
2. 2
   In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
3. 3
   Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes.)