>> Spring Vegetable Quiche

Line dish with puff pastry standard or gluten free or home made Shortcrust Pastry 

Alternatively bake it as a crustless quiche

FILLING

To make the filling, heat the oil in a large frying pan over medium heat. Add the leek and cook, stirring, for 2-3 minutes or until leek softens. Add the asparagus and cook for a further 1 minute or until tender. Remove from heat. Add the peas and stir to combine.Whisk the eggs, cream, and milk together in a large jug. Arrange the leek mixture and cheese in the pastry case. Pour over the egg mixture. Bake in oven for 30 minutes or until filling is just set. Serve warm or at room temperature with mixed salad leaves, if desired.