Crustless Asparagus, Leek & Feta Quiche

Name: Crustless Asparagus, Leek & Feta Quiche
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons [Organic Valley® Salted Butter or Ghee]; 1/2 pound 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; 1/2 cup [Organic Valley® Feta Cheese], crumbled; 8 [Organic Valley® Large Eggs]; 2/3 cup [Organic Valley Grassmilk® Whole Milk]; 1/4 teaspoon sea salt; 1/4 teaspoon ground pepper; fresh dill, chives or parsley, optional

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.

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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.

Featured in:Egg Bake Recipes for a Classic Brunch (or Anytime!)

15 min Prep20 min Cook35 min Total

15 min Prep•20 min Cook•35 min Total

6 Servings

15 min Prep20 min Cook35 min Total

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.

Featured in:

Egg Bake Recipes for a Classic Brunch (or Anytime!)

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Ingredients

½ pound 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.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

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.