Preheat oven to 375 degrees and generously butter a 9 inch deep dish pie plate or an 8x8 baking dish.

Remove root and dark green parts of leek. Slice lengthwise then thinly slice each half. Rinse thoroughly under cold water and dry with paper towels or clean dish towel.

Trim or snap off woody ends of asparagus and slice on a bias into about ½ inch pieces.

Heat butter and olive oil in a sauté pan on medium heat. Add leeks and sauté until very soft and starting to caramelize about 5-7 minutes. Add in asparagus and cook until bright green and just starting to get tender, about another 4-5 minutes. Pour veggies into a buttered dish.

In a large bowl whisk together eggs, milk herbs, salt and pepper and ¾ of the goat cheese, crumbled up or if it's very creamy, pinch it off in pea sized amounts and drop it into the mixture.

Pour egg mixture over veggies. Crumble and sprinkle remaining goat cheese on top.

Bake at 375 for 30-40 minutes until browned around the edges and eggs are set. Serve warm or room temperature.