Roasted Asparagus and Leek Quiche

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<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> Quiche, a savory cheese and egg custard pie that is embellished with vegetables and sometimes meats, is a favorite breakfast and brunch meal. Having already shared our <a href="" target="_blank" rel="noopener">Perfect Pie Crust Tutorial</a> we thought we’d share another way of using this flaky pie crust. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>One of our chef’s favorite ways to make quiche is with young and tender asparagus, minced leek and bell pepper. To that, she adds Fontina cheese and Havarti Cheese. The cheeses are the perfect companions to the hearty vegetable flavors and are creamy and rich. </p>n<p> </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> We also love serving the quiche with a few fresh berries, like blackberries and fresh parsley or other herbs as a garnish. It gives the finished quiche a more elegant look for brunch and special gatherings. Quiche freezes beautifully! You can bake quiche up to 3 months ahead of an event and freeze tightly covered with foil. Reheat at 350°F for 25-30 minutes from frozen. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><h2><strong>Roasted Asparagus and Leek Quiche</strong></h2><p> </p>n<p>2 (9 inch)<strong> prepared Panhandle Milling Pie Crusts</strong> (recipe <a href="" target="_blank" rel="noopener">here</a>)</p>n<p>1/4 cup chopped bell pepper</p>n<p>1 small leek, minced fine</p>n<p>1 lb. asparagus, chopped</p>n<p>6 eggs</p>n<p>2 cups heavy cream</p>n<p>8 ounces shredded Fontina Cheese</p>n<p>8 ounces shredded Havarti Cheese</p>n<p>1 Tbsp. tarragon, minced fresh tarragon</p>n<p>1 tsp minced fresh garlic</p>n<p>1 pinch ground nutmeg</p>n<p>1 Tbsp. minced fresh parsley</p>n<p>½ tsp fresh ground pepper</p>n<p>¼ tsp salt</p>n<p> </p>n<p><strong>Directions: </strong> </p><ul>n <li>Wash and sanitize hands, tools, and all work surfaces. </li>n <li>Preheat oven to 350°F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks. </li>n <li>In a large skillet, sauté green pepper, leeks and asparagus until leeks are soft and translucent and asparagus is slightly browned. Remove from heat and set aside.</li>n <li>In a large bowl, mix eggs and cream together. Stir in the cheese, and sautéed vegetables. Stir in tarragon, garlic, nutmeg, parsley, salt and pepper.</li>n <li>Divide filling into the 2 baked pie crusts. </li>n <li>Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown. Serve warm. Refrigerate any leftovers. </li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p> </p>n<p>#meals #breakfast #appetizers #pie #KamutAllPurposeFlour</p>

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