Spring leeks and asparagus are perfect for making a spring quiche. I decided to make 4-inch individual quiches. They are perfect alongside a light salad made with mixed greens.
One a well-flour surface roll out dough using a well floured rolling pin. Cut out circles of dough 1-inch larger than the tin or dish using. Without stretching, gently lay the dough into the bottom and up the sides of tin. Fold the overhang of the dough toward the inside of the dish pressing the dough to strengthen the sides of the crust. Cover with plastic wrap and refrigerate for at least an hour.
Slice and wash the leeks. In a skillet melt the coconut butter. Add drained leeks and saute until softened and beginning to turn a light golden color. Remove from heat. Cut asparagus into coin size pieces reserving tips for the top of the quiche. Place 1 tablespoon of cheese into the bottom of cooled crust. Add the same amount of leeks and asparagus.