Heat oven to 375 degrees F. Line the bottom of a 9-inch cake pan with parchment paper. Spray inside of entire pan with cooking spray. Cut 1 slice of Canadian bacon to decorate top of quiche, in 8 small strips (1/4-inch wide by 2-inches long), and reserve. Cut the remainder of the Canadian Bacon for filling, 1/4-inch pieces, and reserve. Snap woody ends off the asparagus. Cut 8 of the best asparagus strips 3-inches long and reserve for decorating top of quiche. Cut remainder of asparagus in 1-inch pieces for quiche filling; set aside.

In a large skillet heat 2 tablespoons olive oil on medium heat. Add leeks and garlic; cook for 5 minutes stirring occasionally. Stir in grated carrots, 1/2 teaspoon lemon pepper, and garlic salt; cook 2 minutes on medium low to infuse flavors. Place carrot mixture into prepared cake pan. Press the carrots gently on the bottom of the pan and up the sides; set aside.

Whisk eggs, half-and-half, Parmesan, dill, flour, baking powder, and 1/2-teaspoon remaining lemon pepper in a medium bowl until well mixed. Stir grated Italian cheese, 1-inch asparagus pieces and small pieces of Canadian bacon, not the Canadian bacon strips, into the egg mixture. Mix well. Using a 1-cup measuring cup gently transfer filling into carrot lined pan, until 1/4-inch from the top of pan. To decorate quiche: place one carrot slice in the center of the quiche. Extend 8 asparagus tips from the carrot slice like spokes of a wheel. Place Canadian bacon strips in between each asparagus tip towards the carrot slice in the center and place 1 carrot slice at the opposite end of each strip. Bake for 35 minutes. Cover with foil the last 10 minutes of baking, or as needed to prevent over-browning. Bake until quiche has almost set in the center. After a total of 35 minutes, turn oven heat off. Leave quiche in oven with door shut for 10 minutes or until a toothpick comes out clean when inserted in the center. Place on cooling rack for 5 minutes before slicing.