Crustless Asparagus, Leek & Feta Quiche
15 MIN PREP•20 MIN COOK•35 MIN TOTAL
6 SERVINGS
A perfect addition to your springtime breakfast or brunch menu, this Crustless Asparagus, Leek & Feta Quiche is a scrumptious, veggie-loaded egg dish that’s quick to make and full of flavor.
15 MIN PREP•20 MIN COOK•35 MIN TOTAL
6 SERVINGS
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Ingredients
½ pound Organic Valley Asparagus, ends trimmed and cut into 1-inch pieces
1 leek, end and dark green top removed and white to light parts chopped
3 garlic cloves, minced
¼ teaspoon sea salt
¼ teaspoon ground pepper
fresh dill, chives or parsley, optional
Directions
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Pre-heat oven to 375 F. Grease a 10-inch round baking dish (11×7 inch baking dish works too). Set aside.
In a large sauté pan, heat 2 teaspoons Organic Valley Butter or Ghee on medium-high heat.
Once hot, add Organic Valley Asparagus, leeks and garlic to the pan and sauté for 6-8 minutes.
Crack the eggs into a medium bowl, add Organic Valley Feta, Grassmilk®, optional herbs, salt and pepper and whisk well.
Pour Organic Valley Eggs over the vegetables and cheese. Top with cracked black pepper.
Bake in oven for 20-24 minutes or until center is firm. Baking time will depend on size of baking dish.
Once cooked through, remove from oven and let set for 5 minutes before serving.
Top with fresh dill, chives or parsley if desire.
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