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Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreCrustless Asparagus, Leek & Feta Quiche
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
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
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.
© The Real Food Dietitians 2024. All rights reserved.
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