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–+ servings
asparagus quiche

Asparagus Leek Quiche

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Serves: 6 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 1 unbaked refrigerated pie crust, I suggest a pre-rolled crust
  • 8 eggs
  • 3/4 cups cottage cheese
  • 1/4 cup milk of choice
  • 1/2 cup shredded cheese of choice
  • 2 oz crumbled feta cheese
  • 2 cups chopped asparagus, 1/2 of a bunch cut into 1u0022 pieces
  • 1 leek, sliced into rounds
  • 1/2 cup frozen peas (optional)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Olive oil

Top with

  • Burrata
  • Microgreens
  • Cracked black pepper

Directions

  1. Preheat the oven to 400 F
  2. Unroll the pie crust and press it into a 10-11u0022 pie dish or round pan. You can fold the excess dough over the edges of the pan as pictured, or crimp in the edges in for a more traditional pie look.
  3. Prick holes around the base of the crust with a fork. Bake the crust for 10 minutes, then remove from the oven while you prepare the filling.
  4. Lower the oven temperature to 375 F
  5. In a saute pan, heat about 1 tbsp of olive oil on medium heat and add in the chopped asparagus and leeks with a pinch of salt and pepper. Saute for 3-4 minutes then add in the peas and cook for another minute.
  6. While that cooks, add the eggs, cottage cheese, milk, garlic powder and salt u0026 pepper to a blender and blend until smooth, or blend together in a bowl using an immersion blender.
  7. Transfer the sauteed veggies to a bowl and mix in with the blended egg mixture, the feta cheese and half of the shredded cheese.
  8. Pour the filling into the pre-baked crust then top with the extra shredded cheese.
  9. Bake for 25-35 minutes, until the crust is browned and the top is firm to touch.
  10. Let cool for 10 minutes before slicing. I like to garnish with burrata, microgreens and cracked black pepper