Spring Green Quiche

The best part of Spring is the arrival of asparagus! I love the way that it looks and tastes! It is packed with tons of vitamins like C, A and K and also fights free radicals! Tasty AND healthy! Lately I have been watching french cooking shows on PBS and was inspired by all the delicious food I've been seeing, but wanted something a bit more on the healthy side with less calories,  so I decided to make a quiche that highlights some of Spring's greenest bounty like asparagus, spinach, and leeks and is great for your figure too! I refrained from the crust because it can take away from the taste of the eggs and adds unnecessary calories, but you can definitely make this with a crust if you like a more traditional quiche. This is also an easy dish that can be served for breakfast, brunch, dinner, or anything in between. 

Spring Green Quiche

• 6 eggs
• 1 red bell pepper
• 6-7 asparagus stalks (chopped into 1/2 inch pieces)
• 1/2 cup crumbled feta
• 2 cups spinach
• 1 tbs dill
• 1 leek (thinly sliced with some green portions)
• 1/2 cup half and half (or skim milk for less calories)
• 1 tbs butter
• 2 tbs fresh parsley

(Serves 4-6)

Preheat oven to 325 degrees.

Bring 4 cups of water to  a boil and cook asparagus for 3 minutes. Drain and rinse with cold water. Set aside.

In a sauce pan, melt butter and cook leeks for 15 minutes until browned and slightly caramelized. Add spinach, bell pepper and cook for another 3 to 5 minutes. Set aside to cool.

Whisk eggs until smooth and slowly mix dill and cream into mixture. Salt and pepper to your liking. Combine asparagus, and leek mixture and spread into a pie or quiche dish.  Sprinkle feta and parsley evenly over veggie mixture, then cover mixture with eggs.  Bake for 20 to 25 minutes until eggs are cooked through. Serve with a salad and glass of Pinot Grigio! So Good!

Bon Appetit!
Kendra