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Asparagus, Leek, and Ricotta Quiche

Erin McDowell
  • minutes
  • Serves 9

INGREDIENTS

1

bunch Asparagus

2

Leeks, medium

1

Egg wash

8

Eggs

1

Salt and freshly ground black pepper

1

Recipe all buttah pie crust

1 cup

Half and half

1/2 cup

Ricotta cheese

1 cup

(not packed) grated pecornio romano, divided