Asparagus and Leek Quiche
Prep Time
15mins
Time to Table
1hr 15mins
Servings
8
Ingredients
- 1 tablespoon unsalted butter
- 1 bunch asparagus, trimmed and thinly sliced
- 1 leek, white and light green parts, thinly sliced
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 large eggs
- 1 cup Daisy Cottage Cheese
- 1/2 cup low-fat milk
- 9-inch prepared piecrust
- 1/2 cup shredded Gruyere cheese
Ingredients
- 1 tablespoon unsalted butter
- 1 bunch asparagus, trimmed and thinly sliced
- 1 leek, white and light green parts, thinly sliced
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 large eggs
- 1 cup Daisy Cottage Cheese
- 1/2 cup low-fat milk
- 9-inch prepared piecrust
- 1/2 cup shredded Gruyere cheese
Directions
- Preheat the oven to 350 degrees.
- Melt the butter in a sauté pan over medium heat. Add the asparagus and leek, and sauté for 8 minutes, stirring occasionally, until the asparagus is slightly tender. Season with 1/8 teaspoon of the salt and pepper.
- In a medium bowl, whisk together the eggs, cottage cheese, and milk. Season with 1/8 teaspoon of the salt and pepper.
- Place the prepared pie crust on a baking sheet (to avoid any spillage while baking). Add the Gruyere cheese, asparagus, and leeks, and top with the egg mixture.
- Bake at 350 degrees for 50-60 minutes. Let the quiche sit for 10-15 minutes before serving.
- Calories:242
- Cholesterol:6
- Dietary Fiber:1
- Protein:11
- Sat Fat:6
- Sodium:354
- Sugars:4
- Total Carbohydrate:18
- Total Fat:14
