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Ingredients
- 1 tbsp. butter
- 5 oz. (140g) asparagus spears, trimmed & cut into ½ -inch pieces
- 1 leek, white & light green parts only, thinly sliced
- salt & pepper
- 3 eggs
- ½ cup (140g) Greek yogurt
- 1 cup (240ml) milk
- 1 cup (115g) shredded cheddar cheese
- shortcrust pastry (320g/11oz.)
Prep Time:
10
Minutes
Directions
Cook Time:
45
Minutes
- Preheat the oven to 350°F (180°C).
- Melt the butter in a pot over a medium heat. Add the asparagus and leek, and sauté for 6-8 minutes, stirring occasionally. Season to taste with salt and pepper.
- In a medium bowl, whisk together the eggs, Greek yogurt and milk. Season with salt and pepper.
- Place the shortcrust pastry on a baking sheet. Sprinkle the shredded cheese over the crust and top with the asparagus and leek. Now pour over the egg mixture.
- Place the baking sheet into the hot oven and bake the quiche until the edges are set but the eggs still wobble a little in the center. This will take roughly 35-45 minutes.
- Once baked, set the quiche aside to cool on a wire rack for 15 minutes before slicing and serving.
- Quiche can be served warm at room temperature, or chilled in the refrigerator and served cold.
- Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
