Spring Vegetable Quiche with Easy Puff Pastry Crust

Place a rack in the center of the oven and preheat oven to 400 F. Line a large baking sheet with parchment paper or a Silpat mat. Spray a 10-inch tart pan or shallow pie dish with non-stick cooking spray.

On a lightly floured surface, roll the pastry into a 13-inch square. Fit pastry into the prepared tart pan, press it into place so that it covers the bottom and sides of the pan and trim off any excess that flows over the top. (I like to do this by running a rolling pin right across the top of the pan). Line the pastry with foil, pressing the foil directly on the pastry’s surface, then fill with pie weights or dry beans. Bake for 10 minutes, then remove it from the oven. Remove foil and weights. Let crust cool.

Increase oven temperature to 425 F. Place a steamer basket in a large saucepan, then fill the pan with water so that it nearly reaches but does not quite touch the steamer basket. Cover saucepan and bring water to a boil, then drop in the cut asparagus, carrots, and leeks. Cover the pan and let it steam until the vegetables are easily pierced with a knife, about 5 minutes. Remove veggies from the saucepan, drain them and pat dry.

In a medium bowl, whisk together the eggs, yogurt, Dijon mustard, whole grain mustard, salt and pepper. Set the tart pan with the pre-baked pastry on the prepared baking sheet if it is not there already. Pour in the egg filling, then arrange the vegetables on top.

Bake quiche for 20-25 minutes, until evenly puffed and lightly golden and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let it rest for 5 minutes before slicing. Serve warm or at room temperature.