1leekwhite and light green parts only, halved and thinly sliced, then well washed
coarse salt and ground pepper
1poundasparagustough ends removed, thinly sliced on the diagonal
1cupshredded Gruyere cheese4 ounces
8ounceslump crab meatWell drained and patted dry*
1pie crust fitted into a 9-inch pie platewell chilled (I used THIS recipe)
Preheat oven to 350°F, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus, season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
Whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet (very important to catch spills!). Sprinkle with half of the cheese, top with the crab meat, then the asparagus mixture. Pour egg mixture on top. Sprinkle the remaining cheese on top
Bake until center of quiche is just set, [/timer][/timer] to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
**IMPORTANT** If you use a frozen premade crust, they are often a bit smaller, even though they SAY they are 9 inches. So you may have extra egg mixture. You also may have some spillage, so be sure to place the pie plate on a lined baking sheet. The best way to wash leeks is AFTER you cut them. They grow up through the dirt and often have lots of dirt and sand between the layers. I add them to my salad spinner, fill it with water and swish them around for a few minutes, then drain. Repeat once or twice, especially if leeks are very dirty.It is very important that the crab is well drained and patted dry, or it will release too much liquid into the quiche and make the crust soggy.