Asparagus and Leek Quiche
I roasted the asparagus in the oven at 400F degrees for 15 minutes. It's easy to overcook, so check it often. You want it to retain some bite. Toss with a little lemon juice if you like. Once cool enough to handle, I sliced the stems in rounds and kept the tips to decorate the top.
Turn the oven down to 350F degrees to cook the quiche.
I chopped a leek and sauteed it in butter until soft, then added the baby spinach,the cut asparagus, and a few chopped green olives (optional).
I used a frozen pie-crust and covered the base with grated Swiss cheese. I then put the tips aside and topped the cheese with the leek-spinach-asparagus-olive mix, spreading it out evenly. More grated Swiss on top and a little parmesan. I then poured in the custard of 2 eggs, 1 egg yolk, S&P, beaten with enough half-and-half to make a total of 1 1/2 cups. I placed the tips decoratively on top.
Bake for about 35 minutes. Good hot or cold! This would also be delicious with crumbled goat cheese or feta. Enjoy!