Recipe

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• 1 unbaked 9-inch pie crust
• 6 oz asparagus ends trimmed off and cut into 1-1/2 inch pieces
• 1 leek sliced, white part only
• 3 slice bacon
• 3 eggs
• 5 oz monterey jack cheese grated
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp black pepper

• 1 Preheat oven to 350
• 2 Bring a large pot of water to a boil. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain and run under cold water. Set aside to cool.
• 3 Fry bacon until crisp. Drain on paper towels and crumble once cool.
• 4 Reheat the bacon greased skillet over medium high heat, then drop in the leek. saute for about five minutes, until leek is soft and translucent. Remove from heat.
• 5 In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sauteed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.
• 6 Scatter the asparagus pieces over the mixture in the pie crust.
• 7 Carefully place filled quiche on a sheet tray and bake for 1 hour, or until puffy and golden.
• 8 Let cool completely before slicing.