1 sheet frozen puff pastry, defrosted

2 tbsp Dijon mustard

6 tablespoons olive oil

2 leeks, pale green and white parts only, thinly sliced

2 medium zucchini, thinly sliced

1 lb asparagus, stems cut in 1 inch pieces, stalks left in 3 inch pieces, kept separate

6 large eggs

1/2 cup mayonnaise

2 tbsp turmeric

2 tbsp granulated garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425°F.

Lay the puff pastry on a lightly floured work surface, then use a rolling pin to gently spread the pastry.

Cut into a circle and place in an ovenproof pie dish, then use a fork to prick the bottom and sides of the pastry. Spread the Dijon mustard on the bottom of the pie crust and set aside.

In a skillet, warm 2 tablespoons of olive oil over medium heat. Add the leeks and sauté, until soft and translucent. Remove from heat and set aside.

Warm another 2 tablespoon of olive oil, then add the zucchini and sauté for 2 to 3 minutes, until softened. Remove from heat and set aside.

Warm remaining olive oil, then add the stems of the asparagus and sauté for 2 to 3 minutes. Remove from heat and set aside.

In a large bowl, combine the eggs and mayonnaise. Add the turmeric, garlic powder, salt and pepper and mix well. Add the leeks, zucchini and asparagus stems. Stir gently to combine.

Pour the egg and vegetable mixture into the pie crust. Place the asparagus stalks in a decorative pattern.

Bake for 20 to 30 minutes until the puff pastry is a golden color and the center of the quiche is completely cooked.

Serve hot.