Gently stretch dough to thin it out and enlarge it to fit your pan. Place dough in a cooking oil sprayed spring form pan, quiche dish or casserole. Trim off square corners with scissors and use scraps to patch dough to fit pan and make crust.

Saute pancetta in skillet over medium heat, about 5 minutes or until crisp. Drain well on paper towels. Put pancetta on top of crust bottom

Clean leek carefully and slice thinly, discarding the large outer green stalks. Saute in skillet in the rendered pacetta fat, adding a little butter and olive oil if needed. Add a pinch of sugar. Saute leeks over medium until they start to caramelize, about 10 minutes. Put leeks on top of pancetta in crust. Sprinkle with 1/2 of cheese.

Snap off tough ends of asparagus and rinse. Wrap stalks in a clean dish towel and microwave on high for 2 minutes. Remove from towel and arrange on top of crust. Sprinkle with remaining cheese.

Pie can be covered and refrigerated at this point until baking.

Beat eggs, add milk and combine. Season with salt and pepper. Pour into crust letting mixture seep into all the nooks and crannies. Add more liquid if necessary. Bake at 375 for 45-60 minutes until golden and set in the center. Let sit 10 minutes before cutting. Makes 4-6 servings