Crustless 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.

This recipe was created in partnership with our friends at Organic Valley.

Gather friends and family around the table and serve this Crustless Asparagus, Leek & Feta Quiche.

This recipe will truly make the perfect addition to a special occasion, springtime breakfast or brunch such as Easter, Mother’s Day, a spring birthday, a bridal or baby shower, or a Sunday gathering with family. To complete the menu, serve it with our Blackberry Sage Breakfast Patties, a spring salad tossed in Citrus Vinaigrette with Thyme and a fresh fruit salad.

Asparagus and leeks pair perfectly in this spring-inspired quiche.

Soon asparagus will be growing abundantly in backyards and will be readily available at grocery stores and Farmers’ Markets. After this snowy and cold winter, I’m definitely looking forward to spring and all the seasonal and locally grown produce that comes with it like asparagus, leeks, greens, radishes and fresh herbs to name a few. I’m so excited to starting cooking with all of these foods.

Also, a big thanks to my husbands’ relatives who started an asparagus patch several years ago on the century farm we live on. Now we get to enjoy it in abundance, too!

Just 6 ingredients (not including ghee/butter, salt & pepper) is all you need to make this Crustless Asparagus, Leek & Feta Quiche.

The combination of 6 simple ingredients in this Crustless Asparagus, Leek & Feta Quiche creates a delightful and scrumptious flavor. With every bite, you will enjoy perfect forkfuls of asparagus, leeks, garlic, Organic Valley Feta and Organic Valley Eggs. And while it’s totally optional, I love adding fresh herbs for another dimension of flavor. Dill, chives, or parsley would all make a nice addition to this recipe.

Best of all, Crustless Asparagus, Leek & Feta Quiche is quick to make!

I’m not one who loves spending hours upon hours in the kitchen cooking a meal and my guess is you aren’t either – especially when the weather begins to turn nice and spring is in the air. So my mission will always be to create recipes for you that are simple, healthy, and delicious. This recipe fits the bill with only 15-20 minutes of prep time required.

Sauté the veggies first!

This is an important step that not only helps to combine all of the delicious flavors, but it also ensures that the veggies are done to perfection and not undercooked. This is a step I take with almost all of the veggie-filled, egg-dishes that I make to avoid the chances of taking a bite into overly crunchy veggies.

No worries! You won’t even miss the crust.

While I do enjoy a buttery, flakey crust with traditional quiches. I decided skip the crust so that I could shorten the ingredient list as well as the prep time (more time outside) and create a lower-carb breakfast option without impeding on the flavor. Lo and behold, you won’t even miss the crust! Now if you want to make this recipe a bit more “meaty,” you could certainly add a little Organic Prairie ham, sausage or chopped bacon. And if feta cheese isn’t your thing, there’s always cheddar, mozzarella or Swiss cheese that will work as a tasty substitute.

Made with Organic Valley Butter (or ghee), Grassmilk, Feta Cheese and Whole Eggs

This recipe features Organic Valley products. When it comes to dairy, Organic Valley is our go-to and here’s why:

At Organic Valley, we like to keep things honest and simple. Like dairy produced with no added hormones, antibiotics or toxic pesticides. Produce grown the organic way, with none of the toxins or synthetic fertilizers. And cheese made by farmers and artisans who care about the environment, the animals and you—our customers.

Quality dairy and eggs truly does matter – for our health, the animals, the farmers and the environment. We especially appreciate that Organic Valley goes above and beyond when it comes to not only quality dairy but also quality of the eggs their chickens produce. When they say “free-range” or “cage-free” they really mean it! They have strict guidelines that all of their chicken farms have ample indoor space for shelter and AT LEAST 5 square feet of outdoor space PER chicken to roam.

The best eggs come from free-range, cage-free chickens. That’s why we hold our farmers to a higher standard of animal care—because we know that chickens lay the tastiest, most nutritious eggs when they spend their days in green pastures.

Read more about why we choose organic dairy in this post.

Serve Crustless Asparagus, Leek & Feta Quiche along side of our Blackberry Sage Breakfast Sausage to make a beautiful and tasty springtime breakfast or brunch.

Recipe

★★★★★ 5 from 5 reviews

Crustless Asparagus Leek & Feta Quiche

This crustless quiche makes a perfect addition to a springtime breakfast or brunch. You won’t even miss the crust because the asparagus, leeks, garlic and feta cheese come together to create an delicious and beautiful quiche. If you wish, feel free to add fresh herbs to this recipe!

Prep: 15 minsCook: 20 minsTotal: 35 mins

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Servings: 6 servings 1x

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Ingredients

• 2 tsp. Organic Valley Butter or Ghee
• ½ lb. asparagus, ends trimmed and cut into 1 inch pieces
• 1 leek, end and dark green top removed and white to light green parts roughly chopped (about 2 cups)*
• 3 garlic cloves, minced
• ½ cup Organic Valley Feta Cheese, crumbled
• 8 Organic Valley Whole Eggs
• 2/3 cup Organic Valley Grassmilk
• ¼ tsp. sea salt
• ¼ tsp. ground pepper
• Optional: fresh dill, chives or parsley

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Instructions

1. Pre-heat oven to 375ºF. Grease a 10-inch round baking dish (11×7 inch baking dish works too). Set aside.
2. In a large sauté pan, heat 2 tsp. butter or ghee on medium-high heat.
3. Once hot, add asparagus, leeks and garlic to the pan and sauté for 6-8 minutes.
4. Transfer sautéed vegetables to the greased baking dish; spread out evenly.
5. Crack the eggs into a medium bowl, add feta, milk, optional herbs, salt and pepper and whisk well.
6. Pour eggs over the vegetables and cheese. Top with cracked black pepper.
7. Bake in oven for 20-24 minutes or until center is firm. Baking time will depend on size of baking dish.
8. Once cooked through, remove from oven and let set for 5 minutes before serving.
9. Top with fresh dill, chives or parsley if desire.

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Notes

*After the leek has been roughly chopped, place in a colander and rinse under water to make sure all dirt is removed.

Nutrition Information

• Serving Size: 6 servings
• Calories: 180
• Fat: 12 g
• Sodium: 450 mg
• Carbohydrate: 7 g
• (Fiber: 1 g
• Sugar: 3 g)
• Protein: 13 g

Dietary

Gluten-freeGrain-FreeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Stacie Hassing

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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