Asparagus Quiche

Serves 6

1 medium leek, white and light green parts, washed well, thinly sliced
1 tablespoon extra virgin olive oil
1 bunch asparagus
sea salt
1/2 cup Asiago cheese, grated
4 eggs
1 cup half and half
1/2 teaspoon sea salt
Freshly ground pepper
1 unbaked pie crust*

1. Heat oven to 375°F. Sauté leeks in olive oil until soft, about 6 minutes. Season with salt while they cook. Remove from heat.
2. Trim the bunch of asparagus. Cut the stalks into 4 inch lengths from the tips. Reserve the asparagus pieces with the tips and chop the remaining pieces. Steam all the asparagus until tender crisp.
3. Sprinkle chopped asparagus and cooked leeks over the crust. Beat together the eggs, milk, salt, and black pepper. Stir in the cheese. Pour egg mixture over vegetables. Arrange the asparagus halves decoratively on top of the egg mixture, like the spokes of a wheel. Bake for 35-40 minutes or until golden and cooked through.

*If you want to make your own crust, here is a nice recipe for a double crust. Just cut this recipe in half.