Leek and Asparagus Quiche - think brunch!
- 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.)
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