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Cook the pie crust according to package directions. While the crust is in the oven, melt butter in a large skillet over medium-high heat. Add leeks and saute until softened. Add mushrooms and sprinkle with salt and pepper and sauté until mushrooms just start to turn brown. Then add the asparagus and saute for 5 minutes. Remove from heat.
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Preheat oven to 325 degrees. Whisk together the eggs, light cream, milk, salt, pepper, and nutmeg in large bowl. Add 4 ounces fresh-grated Fontina cheese and the vegetable mixture. Pour filling into your crust. Sprinkle remaining ounce of grated cheese over quiche.
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Bake quiche until golden brown and set in center, about 45 minutes. Let cool for 5 to 10 minutes and serve.