More quiche! Asparagus and Green Garlic Quiche
1 cup asparagus, sliced into 1/2-inch rounds
1 cup leeks, sliced length-wise, then across the width into 1/2-inch slices
1/4-1/2 cup green garlic, finely chopped*
3-4 tbsp chopped dill
4 tbsp unsalted butter (1/2 stick)
3/4 cup crumbled Humboldt Fog Goat Cheese, including the rind (about 0.25 lb)
3 large eggs
1 cup half and half
1/2 tsp Kosher salt
1/4 tsp fresh ground pepper
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch Pyrex pie plate by using part of the unsalted butter to butter the pie dish.
Add the remaining butter to a large skillet, melt over medium heat, then add the asparagus to the skillet and stir to coat. Cover the skillet, and cook asparagus for about 2-3 minutes. Add the leeks, young garlic, and 2 tablespoons water to the skillet; stir to mix, then cover and let cook for about 5 more minutes, stirring once or twice. After the leeks are tender and soft, remove the cover, add the dill, and cook uncovered until all the excess moisture has evaporated. (This is important so you don’t end up with a watery quiche.)
Meanwhile, in a large bowl, whisk together the eggs, half and half, salt, and pepper. To prepare quiche, add the leek and asparagus filling to the prepared pie dish, sprinkle the crumbled goat cheese evenly over the filling, and then pour the egg mixture over the top of it all.
Bake the quiche in a preheated oven until puffy and golden brown, about 27-30 minutes. Let cool on a cooling rack, then serve warm or at room temperature.
*If you can’t find green garlic, substitute either 1-2 tsp minced garlic, depending on your taste preference.