Spring Vegetable Quiche

1 bunch asparagus, tough ends snapped off and cut into 2" lengths

1 small leek,  well washed, white and light green parts thinly sliced

8 oz. baby bella mushrooms

2 c. baby spinach leaves

2 T. butter

4 oz. cheddar cheese, shredded

6 eggs

1 c. heavy cream

1 c. 2% milk

pinch of freshly grated nutmeg

salt and pepper to taste

Melt the butter in a skillet over med high heat.  Add the leek and cook until softened.  Add the asparagus and mushrooms and season with salt and pepper.  Stir fry for 4-5 minutes.  Add the spinach and cook until wilted. Remove from heat and let cool slightly.

Line a 9" pie plate with a bottom crust.  Whisk together the eggs, cream, milk and nutmeg.  Place the vegetables in the pie crust.  Sprinkle with the cheese and pour the egg mixture over all.  Place on a  baking sheet and bake in a preheated 400* oven for 45-60 minutes, until a knife inserted removes cleanly and the quiche is puffed up and brown.  Cover the quiche lightly with aluminum foil if it browns before the eggs are set.