You'll want to quiche the cook with one bite of this Leek and Asparagus Quiche made with local Ontario dairy staples in our fridge. 🧀 🥛 Serves: 6-10 Prep time: 14 minutes Bake time: 45 minutes Rest time: 35 minutes Special tools: cake pan, food processor and strainer Dough: 2 1/4 cups all-purpose flour 3/4 cup butter, diced and very cold 1 pinch kosher salt 6 tablespoons ice cold water Filling: 1 cup Ontario milk 1/2 cup Ontario heavy cream 35% 1 leek-washed, sliced 1 big nub Ontario butter 2 cups Ontario cheddar, grated 3/4 cup Ontario mascarpone 10 eggs 1 bunch of asparagus, ends removed and sliced 1/2 cup fresh dill, torn 1 kosher salt, to taste 3 twists of black pepper, to taste Method: 1. Pulse dough into a confetti-like texture. Dump it onto the counter and work it into a dough. Slap it twice and chill to rest for 30 minutes. 2. Pass eggs through a strainer for ultimate smoothness. Add Ontario milk, cream and season. 3. Roll out your dough between two sheets of parchment paper. Place into butter-lined spring form cake pan. 4. Sauté leeks in Ontario butter until soft and add asparagus, cheddar and dill to the cake pan. Toss and fill with egg mixture. Garnish with mascarpone and back pepper. 5. Bake at 375F for 45 minutes. Remove when you see a slight jiggle jiggling in the middle. Let rest and serve. @Ontario Dairy . . . #inspiredbydairy ad #katherinewants #asparagusrecipe #leekrecipes #quicherecipe #quiche #easyrecipes #comfortfoodrecipe