Crustless Asparagus, Leek & Feta Quiche
Ingredients
-
2
teaspoons
avocado or olive oil
-
½
lb.
asparagus, ends trimmed and cut into 1-inch pieces
-
1
unit
leek, chopped
-
3
cloves
garlic, minced
-
½
cup
feta cheese, crumbled
-
10
large
eggs
-
⅔
cup
milk of choice
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
2
tablespoons
fresh dill, chives or parsley (optional)
Instructions
- Preheat the oven to 375ºF and grease a 10-inch round baking dish.
- Heat oil in a large sauté pan over medium-high heat.
- Sauté the asparagus, leeks, and garlic for 6-8 minutes.
- Transfer the sautéed vegetables to the greased baking dish and spread them out evenly.
- Top the vegetables with feta cheese and optional herbs.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables and cheese in the baking dish.
- Bake for 20-24 minutes or until the center is firm.
- Let the quiche set for 5 minutes before serving.
- Top with fresh herbs if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
180
Total fat
12g
Total carbohydrates
7g
Total protein
13g
Sodium
450mg
Cholesterol
mg
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