Asparagus & Leek Quiche with Gruyere Cheese
Ingredients
Crust
-
1
cup
whole wheat pastry flour
-
⅓
cup
all-purpose flour
-
½
cup
corn oil
-
3
tablespoons
orange juice
-
¼
teaspoon
salt
Filling
-
1
unit
leek
-
1
teaspoon
butter made with canola oil
-
8
spears
asparagus
-
4
units
eggs
-
1½
tablespoons
cornstarch
-
1¼
cups
whole milk
-
½
teaspoon
salt
-
1
pinch
white or black pepper
-
1
pinch
nutmeg
-
4
ounces
Gruyere or Swiss cheese, grated
-
2
small
tomatoes, sliced thinly
Instructions
- Combine the crust ingredients and chill for at least 2 hours.
- Preheat the oven and roll out the dough to fit a pie dish, then bake for 13-15 minutes.
- Prepare the filling by cooking the leeks in butter until tender.
- Cut the asparagus and mix the eggs with cornstarch, milk, salt, pepper, and nutmeg.
- Layer the leeks, asparagus, and cheese in the crust, then pour the egg mixture on top.
- Place tomato slices on top and bake for 32-35 minutes until set.
- Let the quiche cool for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
150mg
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