Lemon & Asparagus Quiche
Light, luscious, and perfect for springtime, this quiche combines the tartness of Limoneira® lemons with rich asparagus, leeks and Parmesan. It’s a light meal with a salad, and an elegant brunch entree. If asparagus is out of season or unavailable, you can substitute zucchini.
Ingredients
- 1 tablespoon olive oil
- 2 large leeks sliced
- 1 1/2 bunches asparagus
- 1 Limoneira® lemon zest only
- 1 cup half and half
- 4 eggs
- 1/2 teaspoon fresh thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 cup Parmesan cheese finely shredded
- 9 inch pie crust
Instructions
- Preheat the oven to 450°F.
- Heat the oil in a heavy skillet, and sauté the leeks until tender, or about 3 to 5 minutes.
- Cut the tough ends off the asparagus spears and cut them into pieces 1 to 1-1/2 inches long. Add them to the skillet and cook for 3 to 5 minutes, until just tender.
- Combine the lemon zest, cream, eggs, and herbs in a large bowl. Beat to blend thoroughly.
- Roll out the pie dough and place it in your quiche dish.
- Line the bottom of the pan with about 1/3 of the Parmesan.
- Top with about half the asparagus and leeks.
- Repeat with another third of the Parmesan, and the remainder of the vegetables.
- Top with the rest of the Parmesan cheese.
- Place in the oven in the middle rack, and bake for about 15 minutes. Reduce the heat to 350°F, and bake another 30 minutes, until the middle is firm and thoroughly cooked.
- Remove from the oven and allow it to cool for 15 to 20 minutes before serving.
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