Overhead view white pie plate filled with crustless quiche with asparagus, leek and feta

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 a delicious and beautiful quiche. If you wish, feel free to add fresh herbs to this recipe!

Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 6 servings 1x


  • 2 teaspoons avocado or olive oil
  • ½ lb. asparagus, ends trimmed and cut into 1-inch pieces (about 2 cups)
  • 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 feta cheese, crumbled (omit for dairy-free)
  • 10 large eggs
  • 2/3 cup milk of choice (use dairy-free if needed)
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 2 tablespoon fresh dill, chives or parsley (optional)


  1. Preheat the 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 oil on medium-high heat.
  3. Once hot, add the 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. Top evenly with feta cheese and optional herbs. Set aside. 
  5. Crack the eggs into a medium bowl. Add  milk, salt and pepper and whisk well.
  6. Pour eggs over the vegetables and cheese.
  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.


*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


© The Real Food Dietitians
Recipe By: Stacie Hassing