Serves 6 to 8
1 (9-inch) frozen deep-dish pie shell, unbaked
6 slices bacon, chopped
1 large leek, sliced
1 pound asparagus, rough ends removed
2 cups grated aged Swiss cheese
3 large eggs, beaten
1 1/2 cups half and half
Salt and white pepper to taste
Preheat the oven to 425° F.
Fill a large pot with water, cover, and bring to a boil over high heat.
Fill the pie shell with pie weights or dried beans (I line the pie shell with parchment so the weights or beans are easy to remove) and bake about 7 minutes. Remove the weights and bake another 4 to 5 minutes until light brown. Remove the pie shell from the oven and set aside. Reduce the oven temperature to 325° F.
In a large skillet cook the bacon until crisp. Remove the bacon from the pan and set aside. Cook the leek in the pan drippings until tender.
Cook the asparagus in simmering water until tender crisp. Immediately plunge into a bowl of ice water to hold the color and stop the cooking. Drain and cut into one-inch pieces.
Place half of the bacon in the pie crust. Top with the leeks, asparagus, and cheese. Sprinkle the remaining bacon on top.
In a small bowl mix the eggs, half and half, salt, and pepper and pour over the pie. Bake 40 to 45 minutes until a knife inserted in the center comes out clean. Let cool a few minutes before serving.