I’m always a “yes” when it comes to quiche. It looks so fancy, but it’s so easy. This version’s leeks give it a mild onion flavor.

Serves 6

1 tbsp. butter
5 oz. asparagus spears, trimmed & cut into ½ -inch pieces
1 leek, white & light green parts only, thinly sliced
salt & pepper
3 eggs
½ cup Greek yogurt
1 cup milk
1 cup shredded cheddar cheese
refrigerated pie crust

Preheat the oven to 350°F.

Melt the butter in a pot over a medium heat. Add the asparagus and leek, and sauté for 6-8 minutes, stirring occasionally. Season to taste with salt and pepper.

In a medium bowl, whisk together the eggs, Greek yogurt and milk. Season with salt and pepper.

Press the pie crust into a pie place. Sprinkle the shredded cheese over the crust and top with the asparagus and leek. Now pour over the egg mixture.

Place into the hot oven and bake the quiche until the edges are set but the eggs still wobble a little in the center. This will take roughly 35-45 minutes.

Once baked, set the quiche aside to cool on a wire rack for 15 minutes before slicing and serving.

Quiche can be served warm at room temperature, or chilled in the refrigerator and served cold.

Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.