Asparagus and Leek Quiche

Asparagus and Leek Quiche

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9" pie shell

1/4 cup butter

1 bunch asparagus, cut into 1" pieces

2 leeks, chopped, white part only

5 eggs

1 cup whole milk

1 cup heavy cream

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

1 cup goat cheese, crumbled

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Pre bake crust 375* for 10 minutes.

Reduce heat to 350*.

Cook leeks and asparagus in butter for about 6 minutes, until soft.

Sprinkle leeks, asparagus and goat cheese over warm crust.

Combine eggs, milk, cream, thyme and salt and pepper.

 Pour over crust leaving 1/2 " from top of crust. Bake 40-50 minutes.

Or until golden brown and set in the center.

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