Asparagus & Leek Spring Quiche with Goat Cheese & Arugula Salad

Asparagus & Leek Spring Quiche

with Goat Cheese & Arugula Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

In this springtime special, we’re making quiche, a type of savory tart with a hearty egg filling. What makes quiche so amazing is the textural contrast between its flaky crust, lightly crispy, crustless top and soft, moist interior. Quiche is also endlessly customizable, making it an ideal dish through which to celebrate seasonality. Here, we’re mixing sautéed leek and asparagus into the creamy filling, then topping the mixture with tangy goat cheese before baking the tart in the oven.

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ingredients
Asparagus & Leek Spring Quiche with Goat Cheese & Arugula Salad
Title
  • 4 Farm Eggs
  • 1 Pie Crust
  • 8 oz Low-Fat Milk
  • 5 oz Arugula
  • 3 Scallions
  • 1 bunch Asparagus
  • 1 Leek
  • 1 Lemon
  • 4 oz Goat Cheese
  • 2 oz Gruyere Cheese
  • 1 Shallot
tried-and-true
kitchen tools
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Medium dice the leek. Cut off and discard the root ends of the scallions; thinly slice the scallions. Snap off and discard the woody ends of the asparagus; cut the asparagus stalks into ¼-inch pieces, leaving the pointed tips intact. Quarter and deseed the lemon. Grate the Gruyere cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper. Crumble the goat cheese.

Cook the vegetables:
2 Cook the vegetables:

In a small pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the leek. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the scallions and asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat.

Make the filling & dressing:
3 Make the filling & dressing:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the milk and Gruyere cheese; season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine. Set aside. Whisk 2 tablespoons of olive oil into the shallot-lemon juice mixture until well combined.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the pie crust; top with half the goat cheese. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a large bowl, combine the arugula, remaining goat cheese and enough of the dressing to coat the salad (you may have extra dressing). Toss to coat and season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root ends and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Medium dice the leek. Cut off and discard the root ends of the scallions; thinly slice the scallions. Snap off and discard the woody ends of the asparagus; cut the asparagus stalks into ¼-inch pieces, leaving the pointed tips intact. Quarter and deseed the lemon. Grate the Gruyere cheese. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper. Crumble the goat cheese.

2 Cook the vegetables:

In a small pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the leek. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the scallions and asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat.

Make the filling & dressing:
3 Make the filling & dressing:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the milk and Gruyere cheese; season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine. Set aside. Whisk 2 tablespoons of olive oil into the shallot-lemon juice mixture until well combined.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the pie crust; top with half the goat cheese. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Assemble & bake the quiche:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a large bowl, combine the arugula, remaining goat cheese and enough of the dressing to coat the salad (you may have extra dressing). Toss to coat and season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!