Sauce is very tasty but never got thick and the cheese did not melt but clumped). Next time reduce sauce some to thicken or add some flour up front and serve with cheese.
Good flavor but not a home run. Others liked it better than I did, maybe because I know there is mayo in it so that is what is the predominant flavor for me.
For a light, bright springtime quiche, we filled our luscious egg custard with crisp-tender asparagus; buttery sautéed leek; a bit of fresh lemon zest; and vibrant, creamy goat cheese. We partially baked the pie crust with plenty of pie weights to ensure that it didn’t slump and baked up crisp from edge to center. We then layered the raw asparagus tips on top of the quiche just before baking to keep them from overcooking and to make for an elegant presentation