Vegetable Crustless Quiche
This delightful Spring Vegetable Crustless Quiche, featuring vibrant asparagus, tender leeks, and aromatic fresh dill, is an ideal way to celebrate the flavors of the season. It's a fantastic choice for breakfast, a leisurely brunch, or a light evening meal!
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Ingredients
- cooking spray
- ⅔ cup 2% milk
- 1 cup crumbled feta
- 5 large eggs
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup chopped dill
- 1 teaspoon za’atar
- ¼ cup half & half
- 2 cups chopped asparagus
- ¾ cup leek
Equipment Needed
- Pie Dish or quiche dish
Instructions
- 1
Begin by setting your oven temperature to 350 degrees Fahrenheit. Lightly coat a pie dish with cooking spray.
- 2
In a microwave-safe bowl, combine the chopped asparagus and leeks with 1 tablespoon of water. Cover and microwave for approximately 2 ½ to 3 minutes, or until they are tender yet still crisp and vibrant in color.
- 3
Distribute the steamed asparagus and leeks evenly across the bottom of the pie dish, then sprinkle the crumbled feta cheese uniformly on top.
- 4
Prepare the custard by whisking together milk, half and half, eggs, salt, and black pepper in a bowl. Once mixed, pour this custard mixture over the vegetables in the dish. Finish by sprinkling dill and za’atar on top. Bake in the preheated oven for 35 to 40 minutes, or until the custard is firm in the center.
- 5
Once baked, slice the quiche into 6 portions and serve warm.