Crustless Spring Quiche with Cracked Black Pepper

Need a way to use up leftover veggies? This springtime quiche with asparagus, leeks and feta cheese is loaded with flavour and super quick to make!

Here’s what you’ll need:

  • 2 tsp grass-fed butter
  • 1 bunch asparagus, cut into 1 inch pieces
  • 2 cups chopped leeks (white to light green parts)
  • 1 shallot, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup feta cheese, crumbled (can sub for goat cheese)
  • 1/2 cup organic milk
  • 5 large eggs
  • 1/2 tsp pink salt
  • 1/2 tsp freshly ground black pepper


  1. Preheat oven to 375 F. Grease a 9-inch round baking dish and set aside.
  2. In a large sauté pan, heat 2 tsp butter over medium-high heat.
  3. Add asparagus, shallot, leeks and garlic to the pan and sauté until soft ~6 minutes.
  4. Transfer sautéed vegetables to the baking dish and spread out evenly.
  5. Combine eggs, feta, milk, salt and pepper into a medium bowl and whisk well.
  6. Pour eggs over the vegetables. Top with lots of cracked black pepper.
  7. Bake in oven for 20-24 minutes or until center is firm. Don’t overbake it though, you still want a nice custard-like filling.
  8. Once cooked through, remove from oven and let set for 5 minutes before serving.
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