Quiche is such a good way to pack in veggies and protein in your meals. Traditionally, it’s made with heavy cream, eggs and cheese to create an egg custard. I slightly modified the ratios and added in cottage cheese to up the protein even more for a lightened up version.
The filling of the quiche is made from blended eggs, cheese and cottage cheese that get mixed together with sauteed asparagus, leeks and peas. Everything gets baked in a flakey pie crust until browned, leaving you with a delicious and filling dish.
This recipe is so good for many reasons. It’s easy to make, packs in tons of nutrients, and can be served for breakfast, lunch or even dinner. I love it as a weekly meal prep for me and my husband, but would also serve this at a brunch or holiday lunch.
I prepared it in my new pie dish that I love baking or serving in.
What you’ll need to make asparagus leek quiche
This recipe comes together in a few simple steps. Here’s what you’ll need:
- Eggs– I added more eggs that usual in this quiche to up the protein
- Cottage cheese– adds a boost of protein and creaminess to the recipe
- Milk or sub heavy cream
- Shredded cheese and feta cheese– or your favorite combination of cheeses
- Veggies: asparagus, leeks and peas
- Simple spices: salt, pepper and garlic powder
- Roll out your pie crust into a 10-11″ pan and press down to fill the pan. Prick the crust all around the base with a fork, then bake on 400 F for 10 minutes
- Saute the leeks and asparagus with a little olive oil, salt & pepper for a few minutes, then mix in the peas
- Blend the eggs, cottage cheese and shredded cheese with the spices in a blender or food processor until smooth
- Transfer the batter to a bowl and mix in the sauteed veggies and cheeses. Mix together until well combined . Pour the filling into the pie crust and spread around evenly. Top with extra shredded cheese
- Bake on the middle rack of your oven for 25-30 minutes. The top should be firm to touch and the crust should be browned
This dish is the perfect recipe to serve to guests. I love to garnish it with microgreens, cracked black pepper and burrata all around. It’s full of veggies, cheesy goodness and so many nutrients.
I can’t wait for you guys to try it!
Other breakfast ideas:
Sun-dried Tomato & Feta Tortilla Quiche
Cottage Cheese Pancakes
Feta & Avocado Breakfast Sandwiches
Asparagus Leek Quiche
Ingredients
- 1 unbaked refrigerated pie crust, I suggest a pre-rolled crust
- 8 eggs
- 3/4 cups cottage cheese
- 1/4 cup milk of choice
- 1/2 cup shredded cheese of choice
- 2 oz crumbled feta cheese
- 2 cups chopped asparagus, 1/2 of a bunch cut into 1″ pieces
- 1 leek, sliced into rounds
- 1/2 cup frozen peas (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Olive oil
Top with
- Burrata
- Microgreens
- Cracked black pepper
Directions
- Preheat the oven to 400 F
- Unroll the pie crust and press it into a 10-11″ pie dish or round pan. You can fold the excess dough over the edges of the pan as pictured, or crimp in the edges in for a more traditional pie look.
- Prick holes around the base of the crust with a fork. Bake the crust for 10 minutes, then remove from the oven while you prepare the filling.
- Lower the oven temperature to 375 F
- In a saute pan, heat about 1 tbsp of olive oil on medium heat and add in the chopped asparagus and leeks with a pinch of salt and pepper. Saute for 3-4 minutes then add in the peas and cook for another minute.
- While that cooks, add the eggs, cottage cheese, milk, garlic powder and salt & pepper to a blender and blend until smooth, or blend together in a bowl using an immersion blender.
- Transfer the sauteed veggies to a bowl and mix in with the blended egg mixture, the feta cheese and half of the shredded cheese.
- Pour the filling into the pre-baked crust then top with the extra shredded cheese.
- Bake for 25-35 minutes, until the crust is browned and the top is firm to touch.
- Let cool for 10 minutes before slicing. I like to garnish with burrata, microgreens and cracked black pepper
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