Leeks and asparagus cooked in melted Irish butter made with grass-fed cow’s milk and sunken into a delectable egg pie with grated Kerrygold Reserve Cheddar Cheese create kitchen aromas that border on hypnotic. This recipe whips up quickly and makes for the perfect easy weekday dinner or Sunday brunch.
- 1 leek (white and light green parts only)
- 1/2 bunch (8 ounces) asparagus, tough ends removed
- 1 tablespoon Kerrygold Salted Butter
- Kosher salt and white pepper
- 1/2 teaspoon minced garlic
- 4 large eggs
- 3/4 cup heavy cream
- Pinch of ground nutmeg
- 1 nine-inch frozen pie shell, pre-baked*
- 4 oz. grated Kerrygold Reserve Cheddar Cheese (about 1 cup)
Place oven rack in lowest position and preheat oven to 375°F. Cut leeks in half lengthwise; slice thinly across and wash well. Cut asparagus into 1/2-inch pieces on a slight diagonal. In a large skillet, melt butter over medium heat. Add leek and season with salt and pepper. Cook about 2 minutes or until slightly wilted. Add asparagus and garlic and cook about 5 minutes or until asparagus is crisp-tender. Cool.
Whisk together eggs, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Spread vegetable mixture on the bottom of the pie shell. Sprinkle evenly with cheese and carefully pour in cream mixture. Bake 30-35 minutes or until center of quiche is just set. Let stand 15 minutes before serving.
*To pre-bake crust, preheat oven to 400°F. Thaw pie shell for 10 minutes at room temperature. Place pie shell on a baking sheet, prick bottom and sides with a fork and line with buttered foil or parchment paper, buttered side down. Fill with dry beans or pie weights. Bake about 10 minutes or until pie shell looks dry. Remove foil and beans.