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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

Cook Time: 35

Total Time: 50

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

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