Asparagus, Leek and Goat Cheese Quiche with Arugula Salad

I imagine cute French families eating dinner like we did last night.  Except in France, I bet the girls actually ate the quiche and not just tomatoes, a banana and pickles.  And the French husband probably didn’t make a Jack and Diet Coke after work.  I bet the French family had a nice bottle of wine with their quiche and then laughed at the absurdity of fast food for a while before the kids put themselves to bed.  Oh well.

But, hey, look at our arugula!  Eat that, French family.  What’s that you say?  They have raised vegetable gardens in France?  I can’t tell a story about what we had for dinner if I’m constantly being interrupted.

Quiche That Will Make You Fantasize About Having a French Family

6 eggs

1 cup cream

1 leek, white and pale green parts cleaned and sliced thin, approximately 1/8 inch thick

8 stalks, about 1/2 lb asparagus, cleaned and sliced diagonally, approximately 1/4 inch thick

1 recipe pie crust (or use a pre-made roll-out crust, you’re the only one who will know)

5 ounces goat cheese

Preheat oven to 400°.  Sauté leeks in 1 Tbsp butter and 1 Tbsp olive oil until soft, about 4-5 minutes.  Add the asparagus, season with salt and pepper and saute for one minute more.   In a separate bowl, mix eggs, cream and more salt and pepper.  Roll out crust into a shallow, wide pie or tart pan.  Add cooled asparagus and leek mixture, top with crumbled goat cheese and pour egg mixture over.  Bake for 30-40 minutes, or until top is golden and the center is just set.

Enjoy with your family.  Or a French family.  It’s your quiche.

- Catherine

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