1 Leek( white part and light green parts only, halved and thinly sliced, then well washed
1 lb 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
course salt and ground pepper
4 large eggs
1 3/4 cup half and half
Pie crust fitted into a 9in. pie plate, well chilled
1 cup Gruyere
Preheat oven to 350 degrees with rack in the lowest position. In a large skillet , melt butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook stirring occasionally, until asparagus is crisp-tender. about 6 minutes to 8 minutes;let cool
In a large bowl, whish together eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon pepper and pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese;top with asparagus mixture. Pour egg mixture on top.
Bake until center of quiche is just set about 50-60 minutes, rotating pie plate halfway through. Let stand 15 min. before serving.