Quiche with Asparagus, Leeks and FAGE Total


1 store-bought pie crust or your favorite home-made crust

1 tbsp butter

1 medium leek, chopped

1 cup asparagus, sliced diagonally

1 cup FAGE Total 5% or 2%

½ cup half and half

3 large eggs

1 cup Gruyère cheese, grated

½ tsp salt

¼ tsp fresh, cracked black pepper

  1. Blind-bake pie crust according to package instructions or until golden brown.
  2. Adjust oven temperature to 350 degrees.
  3. In a sauté pan, melt the butter over medium heat. Add the leeks and cook until leeks start to wilt, approximately 2–3 minutes.
  4. Add the asparagus and cook for two more minutes, set aside.
  5. In a medium mixing bowl, whisk the FAGE Total, half and half, and eggs until thoroughly combined. Add the Gruyère cheese, leek mixture, and salt and pepper, stir to combine.
  6. Pour the mixture in the prepared crust and bake until almost set in the center, about 25–35 minutes. Allow to cool 15 minutes before serving.
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