Made this quiche for dinner, a couple of nights ago, and it was a wonderful treat in a pie dish. I substituted purple onion for the leek, and half-and-half for the cream, and we didn't have any asparagus because it's the wrong time of year. I also swapped some Camembert and baby Swiss cheeses I had in the fridge for the Gruyere called for in the recipe. (This is a roundabout way of saying the recipe is very adaptable to whatever you have on hand.) In any case the final dish was scrumptious and we have leftovers for another dinner. Woohoo!
NOTE: The finished quiche results in four large slices or six small slices.
