This spring-inspired low-carb crustless quiche, packed with asparagus, leeks, and fresh dill, is a delicious way to celebrate seasonal produce. Perfect for breakfast, brunch, or a light dinner!

Prep: 15 minutes 
Cook: 35 minutes 
Total: 50 minutes 

Ingredients

  • olive olive (enough to grease the dish)
  • 2 cups chopped asparagus
  • ¾ cup leek, cut into rings or half moons
  • 1 cup crumbled fetaVeggie-Crustless-Quiche
  • ⅔ cup whole milk
  • ¼ cup half & half
  • 5 large eggs
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped dill
  • 1 teaspoon oregano

Instructions

  • Preheat your oven to 350 degrees. Grease your dish with olive oil.
  • Steam the chopped asparagus & leeks in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 ½ to 3 minutes.
  • Evenly spread the asparagus & leeks in the dish and top it evenly with the crumbled feta.
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper. Pour the custard into the dish, top with dill & oregano and bake 35 to 40 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.