Asparagus and Leek Quiche

Ezra helped with this recipe by breaking the asparagus into pieces (while eating most of the tips),  spreading the cheese into the pie pan (while breaking off pieces of the crust to eat) and cutting the butter (and eating it, then cutting again, and eating it, and then finally cutting one last piece for the recipe). 

Maybe I should have fed him before we started.

I experimented with putting the eggs and milk in a jar so he could shake instead of stir.  (I'm not willing to see my precious backyard chicken eggs splattered all over the kitchen.)  His chubby toddler arms didn't really have the strength to blend the eggs, but it was fun.

Asparagus and Leek Quiche

1 tablespoon butter
1 leek, trimmed and chopped
1 cup of chopped asparagus
1 cup shredded cheese (I mixed gouda and parmesan)
4 eggs
1/4 teaspoon salt
1 cup milk
black pepper
1 pie crust

Preheat the oven to 350F.  Heat the butter in a skillet, then saute the leeks and asparagus until the asparagus is al dente. 

Whisk together the eggs, milk, salt and black pepper.

Spread the cheese in the bottom of the crust, then add the asparagus and leeks.  Pour the egg mixture over the top. 

Bake for 45 minutes, or until the center is set.