Roast Asparagus - Preheat oven to 350F on convection bake. Cut off tough ends of asparagus and discard. Slice six spears into a 4-inch length. Slice remaining asparagus into one inch slices. Scatter the asparagus on a foil lined baking sheet. Drizzle with two tablespoons of olive oil. Season asparagus with salt and pepper. Roast in oven until cooked and starting to brown - about 10 minutes. Set aside the six spears and half of the asparagus when done. Save and refrigerate the other half for a different use.
Prepare Filling - While asparagus is roasting, heat one tablespoon olive oil and one tablespoon butter in a heavy, cast iron skillet over medium heat until hot and butter stops sizzling. Add mushrooms and sauté, stirring occasionally, until they give up all liquid and brown slightly, about 10 minutes. Remove from skillet and set aside. Lower heat to medium-low and add remaining two tablespoons of olive oil. Add leeks to skillet and sauté, stirring occasionally, until very soft and caramelized - about 20 minutes. Add minced garlic and sauté for the last minute of cooking the leeks. Remove from heat and set aside.
Prepare Custard – While leeks are cooking, in a large bowl, whisk eggs and yolks with one teaspoon of salt, a dash of nutmeg and a dash of white pepper until mostly blended. Add light cream and whisk until thoroughly blended. Gently stir in half of the leeks and all of the asparagus, reserving the 4-inch spears used for the topping.
Assemble – Spray a deep quiche dish with non-stick oil. Sprinkle mozzarella cheese on bottom of the dish. Spread the mushrooms over the cheese. Layer in remaining leeks. Gently ladle the custard mixture over the veggies. Sprinkle the goat cheese over the custard, then sprinkle the fontina cheese on top. Arrange the 4-inch asparagus spears like spokes in a wheel on top of the quiche.
Cook – Convection bake at 350F about 35-45 minutes until the custard is firm but still jiggles slightly and the cheese has browned some. If the topping starts browning too much, cover with foil. Ensure temperature on a probe reads 155F before removing from oven. When done, let rest for 10 minutes. Slice into six portions and serve. Because it is a crust less quiche, you may have some excess liquid. Just dab it up with a paper towel. Enjoy!
About this recipe:
Asparagus, Leek and Mushroom Quiche With Three Cheeses