• Preheat your oven to 425F
• In a heavy bottomed oven proof pan (I used a 12"cast iron skillet), add in your bacon and cook on medium to medium low heat. Cook for a few minutes until about 3/4 done.
• Add in your leeks. Season with a little salt and pepper. Saute for another minute or so.
• Add in your chopped asparagus. Season with a bit more salt to taste. Cook another minute then add in your peas.
• In a seperate bowl, mix together your eggs, cream and milk. Add a pinch of salt and a few grinds of pepper.
• Turn off the heat, and pour your egg/cream mixture into the pan with your veggie mixture.
• Dot with cubed cheddar.
• Bake for 20-25 minutes until just set

For chimichurri

• Finely chop your parsley, garlic and serrano pepper
• Add in red wine vinegar, olive oil, oregano and salt and pepper to taste
• Mix well and serve.

To Serve

• Let your quiche cool for a few moments. Serve with sliced avocado and drizzle with chimichurri to taste.