On Tap Oil & Vinegar Recipe Detail

Asparagus & Gruyere Quiche

with Leek Olive Oil

Ingredients:

Crust:

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 cup Leek Olive Oil
• 1/4 cup ice cold water



Quiche filling:

• 1/2 lb cooked bacon, crumbled (optional)
• 1 1/3 cup asparagus, chopped in 1/2" pieces
• 1 cup Gruyere cheese, shredded
• 5 large eggs
• 1 cup Half & Half
• 1/4 tsp garlic powder
• 1/4 tsp fresh ground pepper
• 2 tsp salt, or to taste

Directions:

Crust: Mix flour and salt with fork. Beat oil and water with whisk or fork to incorporate. Pour into flour and mix with fork until evenly distributed and a crumbly dough begins to form. Evenly pat/press pie crust into 9" pie dish.

Preheat oven to 400°F. In small bowl whisk together eggs, half & half, and seasonings until combined. Add bacon, cheese, and chopped asparagus to pie shell. Pour egg mixture over top.

Bake in oven 15 minutes, then reduce heat to 350°F and continue to bake additional 35 minutes. Quiche will turn a nice golden brown on top and center should be just set and barely jiggle when moved. It will continue to cook and set once removed from oven. Allow to sit at least 25 minutes before serving. Fabulous when eaten at room temperature or can easily be reheated with great results.

Serves 6-8