Preheat oven to 350 degrees F. Coat a 10" glass pie dish with cooking spray. Flake the salmon into a mixing bowl. Melt the butter in a large skillet over medium heat add the asparagus and leeks to the skillet. Cook over medium-low heat, stirring occasionally, for approximately 7-10 minutes or until the asparagus is tender. Season with a little salt and pepper, and add to the bowl of flaked salmon. Add half of the Asiago cheese and toss the mixture together with a fork to distribute the ingredients evenly. Transfer to the prepared pie dish.

In a bowl, whisk the eggs with the milk. Pour the egg mixture over the salmon mixture. Bake for 15 minutes. Remove the quiche from the oven carefully. Top the quiche with the remaining 1/2 c Asiago cheese.

Return the quiche to the oven, and continue baking until the quiche is set; approximately 20 minutes more. To test for oneness, snort a knife into the middle of the quiche; it should come out clean. Allow the quiche to stand for 10 minutes before cutting into wedges and serving. 476 calories/serving; GL=2, Glycals=8