This crustless Leek and Asparagus Quiche is simple, seasonal, and carb-free, perfect for Shavuos. Roasted tomatoes add decorative color and savory taste and freshly grated Gruyere adds a nutty, cheesy flavor that highlights the leek and asparagus. Make it ahead, freeze it, and reheat it before use- it's as simple as can be!

Let me know down below what other videos you would like to see.

Ingredients:
6-8 cherry tomatoes
1 leek (sliced)
1 bunch of asparagus (chopped)
2 eggs
6 T low fat milk
3 oz gruyere cheese (shredded)
Can be substituted with mozzarella or cheddar
1 tsp ground mustard
Pinch cayenne pepper
Salt and black pepper to taste
1 T olive oil plus an additional
2 T olive oil
Additional shredded cheese for topping

Directions

Preheat the oven to 450. Slice the cherry tomatoes in half and place in an ovenproof dish cut side up, drizzle with olive oil and roast for 20 minutes
Lower the oven to 375
Sauté the leek and the asparagus in olive oil for about 7 minutes until bright green. Place in a greased oven proof pie dish.
In a separate bowl beat the eggs add the milk and cheese and spices. Pour over the vegetables. Bake for 20 minutes
Add the roasted tomatoes and additional cheese and bake for another 7-10 minutes until cheese is bubbling.
Yield: 1 9" pie

Enjoy!

свернуть