2 Tablespoons butter
2 Tablespoons oil (vegetable or olive)
1 russet potato, medium, peeled and sliced thinly
1 leek, small, quartered, rinsed well and patted dry
1 cup asparagus, blanched, cut into 1-inch pieces
3/4 cup Swiss cheese, grated
6 large eggs
1/2 cup half and half or light cream
1/2 cup Stonewall Kitchen Spicy Honey Mustard
Heat butter and oil in heavy skillet. Sauté thinly sliced potatoes and diced leeks together until potatoes are tender and can be pierced with a fork. Blanch asparagus until tender. Lightly oil 9x9-inch baking pan and put cooked vegetables into bottom of pan. Lightly beat eggs and add half and half, and Spicy Honey Mustard to egg mixture. Salt optional.
Add grated Swiss cheese and pour over vegetable mixture. Bake in a pre-heated 350° F oven for 20-30 minutes or until center is firm and set. Remove from oven and let stand for 10 minutes. Cut small for appetizers or cut larger for entrée portions and serve with mixed salad greens and crusty bread.