Asparagus, Leek, and Gruyere Quiche
1 Tablespoon vegetable oil
1 Tablespoon butter
1/2 cup leeks, thinly sliced, whites only
1 pound asparagus, trimmed and cut into 2-3 inch pieces
4 free range large eggs
2 cups heavy cream or half and half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Gruyere cheese
1 refrigerated pie dough
Preheat the oven to 375°F.
Unroll the pie dough into a 9-inch tart pan and press the bottom and sides of the dough into the pan.
Whisk the eggs, heavy cream, Gruyere cheese, salt, pepper, and cayenne pepper together in a small mixing bowl.
Add the oil and butter to a large pan over medium heat, add the leeks and saute for 2-3 minutes or until soft.
Remove the leeks from the pan and spread them over the pie crust.
Add the cut asparagus to the pan and saute for 2-3 minutes. Remove the asparagus from the pan and spread them over the leeks.
Pour the egg mixture over the leeks and asparagus.
Place the quiche directly into the oven and bake for 45 minutes or until the top is set.
Remove the quiche from the oven and let it rest for 15 minutes before slicing.