Espresso and Lime

Prepare the pie dough…
0 Preheat your oven to 400°
2 Lightly flour your work surface and roll your pie dough out 2” wider than your pie dish 
3 Carefully transfer the pie dough into the pie dish and fold the edges down uniformly 
4 Gently lay a sheet of parchment paper over the pie dough and add uncooked rice, beans or pie weights into the center of the dough
5 Bake the pie dough for 12 minutes and then transfer the pie dish onto a heat proof surface and carefully remove the weights and parchment paper 
6 Reduce the oven’s temperature to 375°
Make the filling…
8 Place a skillet over medium heat
9 Add 4 ounces of diced pancetta, cook until crispy and then transfer onto a plate and set aside for now
10 Add 1 large finely minced shallot, 1 large thinly sliced leek and 2 cloves of finely minced garlic and cook them in the pancetta fat until they are tender (3-4 minutes)
11 Add the chopped asparagus and cook for another 3-4 minutes or until the asparagus just begins to soften slightly 
12 Transfer the skillet off of the heat and set aside for now
13 In a large bowl, whisk 5 large eggs with 1/2 cup of whole milk, 1/2 cup of heavy cream, 1/2 cup of shredded Gouda, 1/2 cup of shredded Parmesan and 2 tablespoons of fresh herbs
Assemble the quiche…
15 Spread the sautéed vegetables and crispy pancetta over the par-baked pie dough 
16 Pour the egg mixture over the vegetables 
17 Bake in a 375° oven for 32-35 minutes or until lightly set and golden brown on the edges (cover the edges with foil if browning too much)
18 Serve warm
19 Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days