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.

 

2 tsp Organic Valley Butter or Ghee

1/2 lb asparagus, ends trimmed and cut into 1-inch pieces

1 leek, end and dark green top removed and white to light parts chopped

3 garlic cloves, minced ⁄

1/2 cup feta cheese, crumbled

8 Organic Valley Eggs

2/3 cup milk

1/4 tsp sea salt

1/4 tsp ground pepper

fresh dill, chives, or parsley, optional

 

  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. Organic Valley 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. Crack the eggs into a medium bowl, add feta, milk, optional herbs, salt and pepper, and whisk well.
  5. Pour eggs over the vegetables and cheese. Top with cracked black pepper.
  6. Bake in the oven for 20-24 minutes or until the center is rm. Baking time will depend on the size of the baking dish.
  7. Once cooked through, remove from oven and let sit for 5 minutes before serving.
  8. Top with fresh dill, chives, or parsley if desire.

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