Line two 10-inch deep dish pie dishes with pie crust; refrigerate until needed.

Heat oven to 400° F. In a large nonstick pan, cook then dice bacon, reserving 1/4 cup bacon drippings. Remove and cover bacon dices.

Add leeks, shallots and asparagus to pan with reserved drippings. Cook over medium heat until leeks are soft and asparagus are crisp-tender, about 3-5 minutes. Cool slightly.

In a bowl, blend eggs, cream, milk, nutmeg, salt and pepper.

Into each of 2 pie crusts, portion half of the drained vegetable mixture. Top with half of the cheeses. Pour on half the egg mixture. Use a spatula to ensure the egg mixture is fully incorporated throughout each quiche.

Bake for 50-60 minutes until golden, puffed, cooked throughout and knife inserted in center comes out clean. Serve immediately.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).

*If using frozen or liquid whole egg product.