Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first.
1 pie crust, uncooked (recipe »»)
1/2 cup sour cream
1 cup milk
1 tsp. smooth Dijon mustard
1 tsp. finely minced fresh herbs: dill, tarragon, chives etc.
1/2 cup leeks ragout (recipe »»)
1 bunch asparagus: 8-15 stalks (snap or cut off the bottom thirds, reserving them for Spring Asparagus Potage—page 16 in Farm Food)
1/2 tsp. sea salt
1/4 tsp. black pepper
Preheat oven to 375°.
Whisk together eggs, sour cream and milk in a large bowl.
Spread mustard in the bottom of the pie shell.
Sprinkle with herbs and spread leeks ragout over herbs.
Pour the egg mixture into the pie shell and top with asparagus spears.
Sprinkle with salt and pepper
Bake 25 minutes and rotate the quiche for even cooking.
Cook for an additional 15-20 minutes, or until a knife comes out clean and the custard is set—not soft or jiggly.
Let stand 5-10 minutes before cutting and serving.