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Leek and Asparagus Quiche slice served on white plate

Leek and Asparagus Quiche - think brunch!

Calories 920kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 1 c leeks diced
  • 1/2 c asparagus diced
  • 1 t oil
  • 4 eggs
  • ¾ c milk
  • ½ c sour cream
  • ½ c shredded cheddar cheese


  • Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
  • In a skillet over medium heat, warm the oil and gently saute the leeks and asparagus.
  • In the bottom of the pie shell, gently place leeks and asparagus.
  • Whisk together the eggs, milk and sour cream. Pour into crust.
  • Gently place cheese on top of quiche mixture.
  • Bake for approximately 45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes. (This helps to absorb any moisture.)
  • ENJOY!


Calories: 920kcal | Carbohydrates: 29g | Protein: 47g | Fat: 69g | Saturated Fat: 34g | Cholesterol: 792mg | Sodium: 791mg | Potassium: 998mg | Fiber: 3g | Sugar: 18g | Vitamin A: 4520IU | Vitamin C: 15mg | Calcium: 908mg | Iron: 7mg