Cheddar and Asparagus Quiche as Made by Matthew Francis

Preheat the oven to 400˚F (200°C). Line a baking sheet with parchment paper.

Place the pie dough in a round tart dish, pressing gently against the sides, and prick the bottom all over with a fork. Bake for 10–15 minutes, until the crust is cooked through, but not brown. Remove from the oven and let cool completely.

Heat the olive oil in a medium skillet over medium heat. Add the leeks, season with salt and pepper, and cook until soft and golden brown, 5–7 minutes. Remove the pan from the heat and set aside.

Fill the bottom of a steamer or double boiler with water and bring to a boil over high heat. Add the asparagus to the basket, cover, and steam until tender-crisp, 2–6 minutes. Let cool.

Sprinkle the white cheddar, sautéed leeks, chopped bacon, and asparagus over the crust, reserving a bit of bacon, leeks, and asparagus for topping.

In a large bowl, whisk together the eggs, half-and-half, mustard, nutmeg, and salt and pepper to taste.

Pour the egg mixture into the crust over the fillings. Top with the reserved bacon, leeks, and asparagus.

Bake the quiche until the filling is firm, 30–40 minutes. Remove from the oven and let cool to room temperature, 1–2 hours.

Slice and serve.

Enjoy.