Recipe Of The Week 4/28: Vegetable Crustless Quiche

Yields 6 Servings

Ingredients:

• cooking spray
• 2 cups chopped asparagus
• 3⁄4 cup leek, cut into rings or half moons
• 1 cup crumbled feta
• 2⁄3 cup 2% milk
• 1⁄4 cup half & half
• 5 large eggs
• 3⁄4 teaspoon kosher salt
• 1⁄8 teaspoon ground black pepper
• 1⁄4 cup chopped dill

Directions:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Steam the chopped asparagus & leeks in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1⁄2 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 and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

Meal Plan Check Boxes:
1.5 Proteins
2 Fats

Nutritional Facts: 1 slice, Calories: 150 kcal, Carbohydrates: 6 g, Protein: 10 g, Fat: 9.5g

Adapted From: https://www.skinnytaste.com/vegetable-crustless-quiche/#recipe