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Asparagus and Leek Quiche

1 tablespoon unsalted butter

1 bunch asparagus, trimmed and thinly sliced

1 leek, white and light green parts, thinly sliced

¼ teaspoon salt, divided

¼ teaspoon black pepper, divided

4 large eggs

1 cup Daisy Cottage Cheese

½ cup low-fat milk

9-inch prepared piecrust (cooked and cooled)*

½ cup shredded Gruyere cheese*


Preheat oven to 350°F. Melt butter in a sauté pan over medium heat. Add the asparagus and leek and sauté for 8 minutes, stirring occasionally, until the asparagus is slightly tender. Season with 1/8 teaspoon each salt and pepper. In a medium bowl, whisk together the eggs, cottage cheese and milk. Season with remaining 1/8 teaspoon each salt and pepper. Place the prepared/cooked pie crust on a baking sheet (to avoid any spillage while baking). Add the Gruyere cheese, asparagus and leeks, and top with egg mixture. Bake 50-60 minutes. Let the quiche sit 10-15 minutes before serving.  Makes 8 servings.

*Kim used a little more Daisy cottage cheese and gruyere cheese and also brushed pie shell with egg yolk before cooking. (242 calories, 14 g fat, 11 g protein)

Recipe courtesy with adaptations by culinary dietitian Kim Galeaz, RDN CD