Asparagus Leek Quiche with Roasted Potato Crust

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INGREDIENTS

– Olive Oil – Asparagus – Leeks – Nutmeg – Gruyere Swiss Cheese Full Ingredients

Step-by-step instructions!

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Peel potatoes and slice into 1/4 inch-thick or thinner rounds. Lightly oil the pie pan, then place the potatoes in the dish, overlapping some so that they "fit the bottom of the pan.

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In a large saute pan, heat 1-2 tablespoons of olive oil. Add the leeks and asparagus, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for 5-7 minutes.

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Place the sauteed asparagus and leek mixture on top of the cooked potato crust. Top with Gruyere.

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Pour the egg mixture on top of it all. Top with extra asparagus, leeks, and thyme to decorate if desired.

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Bake in a 400-degree preheated oven for 35–45 minutes, or until the quiche is set in the center and a knife or toothpick comes out clean. It will puff up and brown a bit.

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