Coconut Leek and Asparagus Quiche

Emily and I hosted a brunch about a month ago and this was the perfect way to round out the meal. I was so busy running around that I didn't really get a good picture, but this is by far the best quiche I have ever made. Yes, it is work. And yes, it is worth it. The coconut milk (sorry Dad!) really deepens the flavor and balances out the flavors of the leeks. This is definitely on the list to make again. Adapted from simplysogood.

Ingredients

1 single pastry pie crust (I use the one on the King Arthur Flour website)
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 c whole milk +1 c cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 tsp salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 TBS fresh parsley (can use dried, just reduce)
1/3 C freshly grated Parmesan (we used fontina)
1 leek, white and light green parts only (can use more)
5-6 asparagus spears, sliced, leaving the tops whole for decoration

Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble.

Wash leeks. Heat oil in a frying pan. Saute leeks until softened. Spread onto cooled crust. Sprinkle asparagus slices over the top as well 2 TBS of cheese.

In a medium bowl, combine coconut milk, eggs, salt, pepper, nutmeg and parsley. Pour into crust. Sprinkle remaining cheese over top and place asparagus tips in a decorative design.

Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.