In a 9inch pie pan grease & set aside. Then take your russet potatoes, scrub clean-- then with a Mandoline slice the potatoes about 1/8 inch thick. (Use knife if you don't have a mandoline just try to make the most uniform slices as possible, as seen above)

In a large bowl rinse the potato slices, drain & then with a towel squeeze the excess liquid out. Once the potatoes are dry, transfer to a dry bowl & add in the 2 olive oil, toss until evenly coated. Then sprinkle the basil, salt, pepper, onion powder & garlic powder, toss again until evenly coated.

Place along the base as seen in picture, layering it like seen below helps to make sure that spaces are evenly covered. Potatoes will shrink a bit when in oven, so make sure you overlap well. It is okay if when it cools there are some gaps, just do the best you can. Cut slices if you need to to fit up the sides as well.

Place in oven at 375 degrees for 20 minutes, then take out to let cool for 5 minutes before filling with the delicious filling below!

In a large frying pan add in 2 tbsp of olive oil & 3 garlic cloves minced, let sauté for 1 minute on medium heat then add in the leek ringlets, let sauté for another 2 minutes. Add in the chopped asparagus & sliced mushrooms. Mix into the leeks & garlic mixture.

Sprinkle 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika & 1/4 tsp pepper. Let the vegetable mixture cook down for 5 minutes. Then add in the zest of the lemon, turn down the heat to low & let it cook down for 2 more minutes. Pour the mixture into a large bowl to cool for 5 minutes. That way it is not hot when adding into your egg mixture.

In a large bowl whisk together eggs, milk, mayo, lemon juice, 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika, & 1/4 tsp pepper. Then fold in the cheese. After the mushroom asparagus mixture has cooled, fold into the egg mixture. Then pour onto your cooled potato crust. Bake at 375 for 40-45 minutes. It is done when your knife comes out clean when you check the middle-- it should give a slight jiggle still to ensure it hasn't over cooked. At 20 minutes, add in the asparagus & tomato slices you reserved in a pinwheel design like shown & sprinkle a little bit more shredded cheese.

Let cool 5-10 minutes before digging in! Then enjoy with one of the many yummy sides mentioned above!