One 9-inch/23-cm pie crust (see below), parbaked and cooled completely (see page 43)

112g/ 1 cup finely grated Parmesan cheese

28 g/ 1 ounce/2 tablespoons unsalted butter

170 g/ ½ bunch asparagus, ends trimmed, stalks cut into 1-inch/2.5-cm pieces

150 g/ 1 large leek, halved lengthwise and thinly sliced

130g/ 4 scallions, thinly sliced

58g/ 2 packed cups spinach

75g/ ½ cup fresh or frozen peas

340g/ 6 large eggs

77 g/ ½ cup whole milk

60 g/ cup heavy cream

2g/ teaspoon kosher salt

2g/ 4 teaspoon freshly ground black pepper

40g/ 4 cup shredded Gruyère or white cheddar cheese

1. Place the cooled pie crust on a parchment-lined baking sheet. Spread 56 g/ ½ cup of the grated Parmesan over the bottom of the crust in an even layer.

2. In a large sauté pan, melt the butter over medium heat. Add the asparagus and cook for 3 to 4 minutes. Add the leek and scallions and cook until wilted, I to 2 minutes. Stir in the spinach in batches, waiting until each addition is wilted before adding more. Add the peas and stir to combine. Remove from the heat and cool completely.

3. Preheat the oven to 3751 190°C with a rackin the lower third (preferably with a Baking Steelor stone on it).

4. Transfer the cooled vegetables to the prepared pie crust-don't pack them down fluff the mixture up a bit as you add sort of

5. In a medium bowl, whisk the eggs, milk, cream, salt, and pepper until well combined. Gently pour the custard over the vegetables. Sprinkle the remaining 56 g/ ½ cup Parmesan and the Gruyere or cheddar evenly over the top.

6. Transfer the quiche to the oven and bake until the custard appears set around the edge but is still slightly jiggly in the center, 30 to 35 minutes. If desired, turn on the broiler and broil for 1 to 3 minutes to give the top more of a crust. Cool for at least 15 minutes before slicing and serving warm, or cool completely before serving

VARIATIONS CHEESE LOVER'S QUICHE: Omit the butter and veggies. Dollop 226 g/8 ounces ricotta cheese in small spoonfuls on top of the Parmesan on the bottom crust. Whisk 60 g/% cup grated Monterey Jack cheese and 160 g/ 2 large shallots, finely chopped, into the custard before pouring it into the crust. Top with the Parmesan and Gruyère or cheddar and baked.