Asparagus Leek Quiche

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I saw this on the today show and adapted it a bit to my taste. Original recipe asked for 1 cup of shredded gruyere cheese but i left that out b/c i don't care for it. i also just used a refrigerated pie crust and it all come out wonderful!!

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Steps

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Preheat oven to 350 degrees with rack in lowest position.

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Cut off woody ends of asparagus then cut in small pieces on the diagonal.

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Cut the white and light green part of the leek in half , then thinly slice.

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In a large skillet , heat oil over medium heat.

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Add leek and asparagus and season with salt and pepper.

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Cook , stirring occasionally , until asparagus is crisp-tender , about 6-8 minutes.

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Let cool.

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In a large bowl , whisk together the eggs , half-and-half , 1 / 2 tsp salt , 1 / 4 tsp pepper.

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Place piecrust on rimmed baking sheet.

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Top with asparagus mixture , then pour the egg mixture on top of that.

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Bake until center of quiche is just set , about 50-60 minutes , and rotate the sheet halfway through.

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Let stand 15 minutes before serving.

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To store , let cool , then refrigerate up to one day.

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Reheat at 350 until warm , about 30 minutes.

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Ingredients

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extra virgin olive oil, leek, asparagus, eggs, half-and-half, pie crust