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Spring Vegetable Crustless Quiche

Vegetable Crustless Quiche

4.75 from 8 votes
This low-carb Spring Vegetable Crustless Quiche made with asparagus, leeks and fresh dill is the perfect way to embrace seasonal ingredients. Great for breakfast, brunch, or a light dinner!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American

Equipment

  • Pie Dish or quiche dish

Ingredients

  • cooking spray
  • 2 cups chopped asparagus
  • ¾ cup leek (cut into rings or half moons)
  • 1 cup crumbled feta
  • ⅔ cup 2% milk
  • ¼ cup half & half
  • 5 large eggs
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped dill
  • 1 teaspoon za’atar (optional)

Instructions

  • 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 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 & za’atar and bake 35 to 40 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.

Nutrition

Serving: 1slice, Calories: 149kcal, Carbohydrates: 6g, Protein: 10g, Fat: 9.5g, Saturated Fat: 4.5g, Cholesterol: 174mg, Sodium: 436mg, Fiber: 1.2g, Sugar: 3g
- WW Points: 4