Lunch With Friends

This past weekend we had friends over for lunch. It felt a little funny at first doing lunch at home since it seems we more commonly go out for brunch, and then have guests over for dinner. But deciding on a lunch menu ended up being a lot of fun, and a lot less pressure than dinner. I planned a small buffet including Asparagus Quiche, Chicken Salad, veggies with homemade dip (recipe to come), fruit, and green tea iced tea. It seemed that everyone enjoyed the spread, including the quiche, which was packed with fresh asparagus, a sprinkling of leeks, and just enough cheese, baked until fluffy on a flaky (store-bought – easy!) crust. We really enjoyed hanging at home, which turned out to be a lot more relaxing and laid back than going out. I encourage you to a host a lunch at home next time you’re getting together with friends!
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Quiche

Asparagus, Leek and Gruyere Quiche

What You Need

  • 1 tablespoon butter
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed
  • Coarse salt and ground pepper
  • 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • 4 large eggs
  • 1 1/4 cups half-and-half (or milk)
  • Ground nutmeg
  • Store-bought or homemade pie crust fitted into a 9-inch pie plate, well chilled
  • 1 cup shredded Gruyere cheese (4 ounces)

What To Do

  1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
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