We're serving up classic brunch vibes with a tasty spring vegetable quiche featuring our Infused Black Pepper Salt! Simple yet flavorful, friends and family will be impressed by your expert-level culinary skills when you have them over for this easy (like Sunday morning) brunch dish... don't worry, your secret is safe with us!
Is there anything more convenient than salt and pepper in one jar? Our Infused Black Pepper Salt offers our classic Jacobsen Sea Salt blended with Tellicherry Peppercorns for a warm, floral spice! One jar, endless recipes!
1 tablespoon butter
1pound (1 bunch) asparagus
¾ teaspoon Black Pepper Salt, divided
4 large eggs
1 cup half-and-half
Pinch of ground nutmeg
1 cup shredded Gruyere cheese (4 ounces)
single 9" pie crust, unbaked
Preheat oven to 350 degrees and move rack to the lowest level.
Prepare your vegetables by slicing the leeks in half. Cut crosswise into thin half-moon slices until you reach the dark green part. Wash the leek thoroughly by placing slices in a bowl of cold water and swishing around to loosen all the dirt and grit. Drain and set aside while you prepare the asparagus. Remove the tough part of the stem from the asparagus and cut into 1-2 inch pieces on the diagonal.
In a large skillet, melt butter over medium heat. Add the chopped leeks and asparagus and season with ¼ teaspoon black pepper salt. Cook, stirring occasionally, until asparagus is bright and tender but still crisp, 6 to 8 minutes. Set aside to cool to room temperature.
In a large bowl, whisk together eggs, half-and-half, ½ teaspoon black pepper salt and a pinch of nutmeg. Place pie crust on a rimmed baking sheet to make transferring to the over easier. Spread the cheese in an even layer on the bottom of the pie crust, then top evenly with vegetable mixture. Pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating the baking sheet halfway through. Let stand 20 minutes before serving.