Quiche was invented to use up leftovers. And it’s still good for that. Add in some new in-season vegetables and some old standbys and you’ve got a hearty, filling meal. It’s good for breakfast, brunch, lunch or dinner. It goes with soup, salad, sandwich or fruit.
One of the best things about quiche is that it’s so easy. A few ingredients, eggs, cheese and a pie crust and pop it in the oven while you put your feet up for a bit. Just don’t make this if you’re really hungry, because it does take some time. Of course, it can be made ahead and heated up slightly just before serving.
Also in the produce section, you will need one good-sized leek. Try to find one about an inch thick at the base. If you can only find the thinner versions, get two. If you really like leeks, get two anyway.
On the way to the dairy section, pick up some bacon, whatever kind you like. We recommend a thick cut without a lot of flavoring. In the dairy section, you’ll need a refrigerated pie crust (you can make your own, but there’s nothing wrong with this version), eggs, milk and a chunk of cheese, probably Monterey Jack. Swiss cheese is the traditional one used in quiche, but you could use other mild cheeses or even a blend. Don’t use cheddar, colby or other hard cheese, as it would be too greasy.
If you don’t have a 9-inch pie plate, get one. Those foil ones are great. For the rest of your equipment, you’ll need a large sauce pan, about 3 or 4 quarts, and your cast iron skillet. We also found a colander useful, a chef’s knife, tongs and a few paper towels.
Start by preheating the oven to 350ºF. Fill your pot with water and put it over high heat. Once the water is boiling, dunk the asparagus in the water to blanch until the pieces turn a bright green, about 30 seconds to a minute. Don’t leave in any longer, cause we’re not cooking them at this point. They’d get mushy. Run the asparagus under cold water to stop the cooking. You’re now done with the pot. Set the asparagus aside.
Meanwhile, heat up the skillet over a medium flame and fry the bacon until crispy. Remove and let drain on paper towels. Don’t put the skillet away yet, you’ll need it and the grease for the next step.
Remove the green tops from the leeks and clean the white parts. Do this thoroughly as sand can get trapped deep in the layers. Then slice the white parts into thin slices, about a quarter of an inch thick. Reheat the skillet over medium high and sauté the leeks until soft and translucent, about five minutes. Remove the leeks and set aside.
In a medium bowl, whisk together the eggs, milk, salt, pepper, bacon and leeks. Place the pie crust in your pie plate and press lightly all around just to shape it and remove any air bubbles. Repair any tears as you go with any extra dough around the edges. Take a fork and prick the crust dough all around. Place it on a cookie sheet. Sprinkle the crust evenly with cheese. Pour the milk mixture over the cheese. Scatter the asparagus pieces evenly all around.
Bake for one hour or until the quiche is puffy and golden. Allow it to cool completely, about an hour, before slicing.
The quiche will keep for several days in the refrigerator if covered with foil or plastic wrap. Slices can be rewarmed in the microwave in about a minute on high.
Find this recipe in more conventional format in our Recipes section.