Preheat oven to 350 F.Snap the asparagus end off and cut the asparagus into 2 inch pieces. Cut the bottom and the green top off the leek. Thinly slice rounds. Wash the leeks to remove all the dirt and sand. In a skillet over medium heat, melt the butter. Once melted, add in the asparagus and leeks and saute for 5 minutes just until tender. Remove from the heat and let cool.
In a large bowl, whisk together the eggs, heavy cream, salt pepper to taste, and both cheeses. Whisk together until fully combined.
Line a pie disk with an unbaked all butter pie crust. Pour the quiche filling into the pie crust.
Bake until lightly golden brown, 40-45 minutes. After the first 15 minutes, loosely cover it with foil or unbleached parchment paper, to prevent the top from browning too quickly.
Remove the quiche from the oven and let cool for 5-10 minutes before slicing and serving
Store in the fridge for up to 3 days.
