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This recipe results in a lovely spring tart you can cut into quarters and serve for lunch or dinner with a green salad.
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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.
5. Roll out the dough and lay it carefully in the baking pan, creating a 1½-inch high crust up the sides of the pan. Sprinkle Gruyère on the bottom of the crust and top with asparagus/leek mixture.
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Cream of Asparagus Soup
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