1 unbaked 9" pie crust 3 eggs 6 oz. asparagus 1 C. milk 1 leek 1/4 tsp. salt 3 slices of bacon 1/4 tsp. pepper 5 oz. freshly grated Monterey Jack cheese
Preheat oven to 350F. Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool. Fry bacon crisp in a cast iron skillet over low medium heat. Remove from heat and set bacon to drain on paper towels but do not toss bacon grease. Crumble or chop bacon once cool. Thoroughly wash the leek under cold running water. To do this most efficiently peel off the first two layers and let cold water run all through (dirt often stays trapped here so it's important to get a good wash. After washing, thinly slice the white part only of the leek. Reheat your bacon greased skillet over medium high heat then drop in the thinly sliced leek. Saute for about 5 minutes until leek is soft and translucent. Remove from heat. In a medium bowl, whisk together the eggs, milk, salt, pepper, crumble bacon and sauteed leeks. Prick crust all over with a fork, and then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese. Slice the blanched asparagus into 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust. Carefully place filled quiche on a sheet tray and into the oven for 1 hour. After one hour, the quiche should be puffy and golden. Let cool completely before slicing. (It's best to make this at least an hour before).