This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust, perfect for brunch, supper or occasions like Mother’s Day.

This Asparagus and Gruyere Quiche is substantial enough to serve for brunch or dinner, or for an occasion like Easter or Mother’s Day. (Photo by Randy Graham) 

Asparagus and Gruyere Quiche

Serves 6

INGREDIENTS

Crust

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1 cup wheat germ

1 1/2 teaspoon sea salt

1 cup plus 4 tablespoons butter

10-12 tablespoons cold water

Filling

1 tablespoon butter

1 leek (white and light green parts only — halved and thinly sliced)

1 pound of asparagus (tough ends removed, stems sliced thin diagonally)

4 large eggs

1 1/4 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Pinch of ground nutmeg

1 cup aged Gruyère cheese (grated)

DIRECTIONS

Stir together flour, wheat germ, and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough water to hold the dough together. Form into a ball, cover, and refrigerate for about an hour while you prepare the filling.

Use only the white and green parts of the leek. Cut it in half and slice it thinly. Trim the tough ends off the asparagus and slice the tender parts thinly on the diagonal.

In a large skillet, melt butter over medium heat. Add leek and asparagus, seasoning with salt and pepper. Cook, stirring occasionally, until the asparagus is tender — about seven or eight minutes. Set aside to cool. In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Set aside.

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.

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Roll out the dough and lay it carefully in the baking pan, creating a 1 1/2-inch high crust up the sides of the pan. Sprinkle Gruyère on the bottom of the crust and top with  asparagus/leek mixture. Pour egg mixture on top. Bake until the center of the quiche is set — about 50 minutes. Remove from the oven and allow to cool for 10 minutes before serving.

Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.” He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.

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