This quiche celebrates so many spring produce gems - asparagus, leeks, tarragon. You can make your own pie crust, but we aren’t trying to be heros here. So we used store bought. And it was delicious. You can easily make this the night before and warm it in the oven Easter morning before you serve brunch.

Serves 6
A refrigerated pie crusts, fitted into a 9 inch pie pan (if you want a braided crust you will need two)
2 Tablespoons of butter
One bunch of asparagus, tough ends removed. Set aside the top half of four stalks. Slice remaining into half inch pieces, sliced in the diagonal
Two leeks, white and light green parts only, halved and thinly sliced, then well washed
5 large eggs (one to use for the egg wash)
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
1 teaspoon of salt and pepper 1 teaspoon chopped Tarragon
1 1/2 cups shredded Gruyere cheese

Preheat the oven to 375.

Whisk an egg with 1 tablespoon of water.

Prick the pie crust all over then sprinkle crust with 1/2 cup gruyere. If using, assemble and attach the braided crust (tutorial in stories). Brush braided crust with a egg and water mixture. Bake in the over for 12 minutes.

Melt the butter and sauteé the asparagus and leeks for 5-7 minutes or until tender and bright green. Add tarragon. Season with salt and pepper.

Mix together the eggs, half and half, Dijon, remaining cup of shredded cheese, ½ teaspoon salt and a teaspoon of pepper.

Spread vegetables out in pie crust. Pour the egg mixture over the top. Gently lay your four asparagus spears on top.

Bake on the bottom shelf of the oven for 40 minutes. After 20 minutes we added a pie crust shield. You can alternatively wrap the braided crust with aluminum foil at this time.