Ingredients
- 1(9-inch) fully baked pie crust in a deep pie pan
- 1 Leek
- 1 bunch Asparagus
- 1/2 cup Ham, diced
- 2 tbsp Butter
- 3/4 teaspoon Badia Black Truffle Sea Salt
- 3 Eggs
- 2 Egg Yolks
- 2/3 cup Whole Milk, or 1/3 each milk and cream
- Freshly ground Badia Black Pepper
- 3/4 tsp Badia Ham Flavored Seasoning
- 1/2 to 3/4 cup Grated Cheese, Parmesan, Gruyère, Feta, or a mixture
Directions
- Preheat an oven to 350 F.
- Trim the leek: cut off and discard the root end and the dark green stems. Cut the remaining leek in half lengthwise, then thinly slice crosswise. Put the sliced leek in a bowl and cover with cool water. Let sit while you attend to the asparagus.
- Trim off and discard the tough ends of the asparagus spears. Slice the spears into 1/2-inch pieces.
- In a large frying pan over medium-high heat, melt the butter. Lift the sliced leeks out of the water and put in the pan. Sprinkle with 1/2 teaspoon of the Badia Black Truffle Sea Salt and cook, stirring frequently, until tender, about 3 minutes.
- Add the asparagus. Cook, stirring frequently, until just tender, 2 to 3 minutes. Set aside.
- In a medium bowl, whisk the eggs and egg yolks together.
- Brush some of the egg onto the pie crust just to coat it. Bake for 5 minutes. Let cool to room temperature.
- While the crust bakes, whisk the milk into the eggs. Whisk in the remaining 1/4 teaspoon Badia Black Truffle Sea Salt.
- Set the pie crust on a baking sheet for easy handling. Coat the ham dices with Badia Ham Flavored Seasoning, and place at bottom of pie crust. Spread the leek and asparagus mixture in the pie crust. Sprinkle with Badia Black Pepper. Layer on the grated cheese. Pour the egg-milk mixture evenly over everything.
- Bake until just set (the very middle can be just a tad jiggly), about 35 minutes.
- Let the quiche sit at least 10 minutes before slicing. Serve warm, at room temperature, or even chilled the next day.
