Asparagus and Leek Quiche with Gruyère Cheese | Kara Lydon

Ingredients

• 1 tablespoon unsalted butter
• 1/2 bunch asparagus (about 5 ounces), tough ends trimmed, and cut into 1/2-inch pieces (about 1 cup)
• 1 large leek or 2 small leeks, white and light green parts only, thinly sliced (about 1 cup)
• Salt and pepper
• 3 large eggs
• 1/2 cup Greek yogurt
• 1 cup milk
• 1 cup shredded Gruyère cheese
• 9-inch prepared pie crust