One of my favorite ways to get rid of 1/3 of our week’s ration of eggs.
1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced
coarse salt and ground pepper
1 bunch (1 pound) asparagus, sliced thinly on the diagonal
4 large eggs
1 1/4 cups half-and-half
1 pie crust, well chilled
1 cup shredded Gruyere cheese
Preheat the oven to 350 degrees, with a rack in the lowest position. Melt the butter in a large skillet over medium heat. Add the leek and asparagus; season with salt and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, about 6 to 8 minutes. Let cool.
In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of nutmeg. Place the pie crust on a rimmed baking sheet. Sprinkle the cheese over the bottom of the crust. Top with the asparagus mixture. Pour the egg mixture over the top.
Bake until the center of the quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
-from Everyday Food Magazine