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Asparagus, leek and kale quiche

20 Min

45 Min


Leek, a biennial vegetable plant is an excellent source of folic acid and good source of potassium and iron. Leek also contains vitamin C, vitamin B6, magnesium, copper and calcium.


  • 2 teaspoons olive oil
  • 8 medium asparagus spears, trimmed and cut into approximately 1-inch pieces
  • 1 cup of leek (white and light green parts), sliced
  • 1 cup loosely packed kale leaves, ribs removed and chopped


  • 5 eggs
  • 1 cup milk or non-dairy alternative
  • 2/3 cup feta cheese crumbles
  • 1/2 cup shredded cheese (mozzarella, cheddar, swiss)
  • Salt and pepper to taste
  • 1 Pie crust


1. Preheat oven to 400° F.

2. In a large skillet, heat olive oil over medium. Add leek, kale and asparagus; season with salt and pepper. Let cook while stirring occasionally, until asparagus is crisp-tender, about 7 minutes. Remove from heat.

3. In a large bowl, whisk together eggs, cheddar cheese and milk. Season with salt and pepper.

4. Sprinkle crust with feta cheese; top with asparagus mixture and pour egg mixture on top.

5. Bake until center of quiche is just set, about 45 minutes. Let stand 5 minutes before serving.

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