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Serves 6. Perfect for make-ahead lunches, such a nice and filling lunch!
Serves: 6 Time: 45 minutes
Ingredients
1 tbsp. butter
140g asparagus spears, trimmed & cut into ½ -inch pieces
1 leek, white & light green parts only, thinly sliced
salt & pepper 3 eggs
140g Greek yoghurt
240ml milk
115g shredded cheddar cheese
shortcrust pastry 320g
Method
Preheat the oven to 180°C. Melt the butter in a pot over a medium heat. Add the asparagus and leek, and sauté for 6-8 minutes, stirring occasionally. Season to taste with salt and pepper.
In a medium bowl, whisk together the eggs, Greek yoghurt and milk. Season with salt and pepper.
Place the shortcrust pastry on a baking tray. Sprinkle the shredded cheese over the crust and top with the asparagus and leek. Now pour over the egg mixture.
Place the baking tray into the hot oven and bake the quiche until the edges are set but the eggs still wobble a little in the centre. This will take roughly 35-45 minutes.
Once baked, set the quiche aside to cool on a wire rack for 15 minutes before slicing and serving.
Quiche can be served warm at room temperature, or chilled in the refrigerator and served cold. Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Perfect for make-ahead lunches, you could make this on a Sunday and have for lunches Mon-Weds with a side salad.
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Rosie ❤️
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