This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust. I like to make this fresh asparagus and Gruyere quiche for brunch or supper. It is also ...

To make the filling: Heat a skillet over medium-low heat ... While the quiche is baking, prepare the salad. To make the asparagus salad: In a large pot of boiling salted water, blanch the ...

A potato-crust quiche is pretty on an Easter brunch buffet ... and finally filled with eggs, asparagus, spinach, and herbs and baked again. When the tart is done, the potato crust is golden ...

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 ...