A little different, but incredibly yummy, this quiche is perfect as the weather starts to warm up
Prep Time
30 mins
Cook Time
40 mins
Ingredients
- 5 Community Co Eggs (or not if we don’t have the packaging)
- 1 premade pie crust
- 3 green onions
- 1 bunch asparagus
- 1 leek
- 60g Community co Greek style fetta
- 50g Community Co Shredded 3 Cheese Blend
- Salt and pepper to taste
- A 24cm springform pan
Made with
How to make
- Preheat oven to 230 degrees
- Trim off the green leaves of the leek. We won’t be using them in this recipe, but you can save them for soups or stock recipes! They’ll keep in the freezer for up to 3 months.
- Slice the white of the leek in half lengthways and dice into chunks. Thinly slice the spring onions. Remove the woody end of the asparagus, about 2cm from the bottom, and cut into 2cm long pieces. Peel and thinly slice the shallot and juice the lemon.
- Heat some oil in a pan on medium heat. Add leek, cook for 2-3 mins or until softened, stirring occasionally. Add green onions, asparagus, salt and pepper. Cook for another 1-2 minutes. Set aside.
- Crack an egg into a large bowl and beat until combined. Add milk, cheese, salt and pepper and stir. Add the cooked vegetables next.
- Place the pie crust on a baking tray and pour egg mixture in. Top with the feta.
- Bake for 25 minutes, remove from the oven and stand for 5 mins before serving with your favourite salad.
