This asparagus and leek quiche is the perfect quiche for spring packed with seasonal produce and made with double the protein for some serious staying power.

This asparagus and leek quiche is the perfect quiche for spring packed with seasonal produce and made with double the protein for some serious staying power. | @TheFoodieDietitian

Quiche. It’s what’s for dinner.

But really though, I forgot how easy it is to make a quiche. It’s like 15 minutes of prep time, you throw it in the oven and go about your business for an hour and then voila, dinner is served. It’s super convenient for a weeknight meal. Or, you can do what I did which was make a quiche for Sunday brunch and then have leftovers for dinner during the week.

Asparagus and Leek Quiche | @TheFoodieDietitian

I love baked egg dishes like quiche or frittata because I look at them as a vehicle to get in more veggies! Did you know that vegetables are trendy? I kid you not. Last year, Forbes Magazine named veggies one of the top 12 hottest food trends. And because of that we’re seeing more vegetables pop up in every day meals, replace meat as a center plate item (cauliflower steak, I’m looking at you), and even fused into unsuspecting menu items like desserts (beet frosting, anyone?). So, stay trendy people and go forth and eat your veggies.

This quiche highlights spring vegetables that are now in season and packs in double the protein with the addition of cottage cheese. Pair a slice of this quiche with an arugula salad with my lemon balm vinegar and olive oil, and you’re good to go!

Spring Asparagus and Leek Quiche | @TheFoodieDietitian Print

Asparagus and Leek Quiche

  • Yield: 6-8 servings 1x


  • 1 tablespoon unsalted butter
  • 1 bunch asparagus, tough ends trimmed and thinly sliced (roughly 2 cups)
  • 1 leek, white and light green parts only, thinly sliced
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 4 large eggs
  • 1 cup cottage cheese
  • ½ cup 2% milk
  • ½ cup shredded Gruyere cheese
  • 9-inch prepared pie crust


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


Nutrition Information
Calories: 242 Total Fat: 14 g Sat. Fat: 6 g Trans Fat: 0 g Cholesterol: 6 mg Sodium: 354 mg Total Carbohydrate: 18 g Fiber: 1 g Sugar: 4 g Protein: 11 g

Asparagus and Leek Quiche | @TheFoodieDietitian

What spring produce are you most excited about? Favorite quiche ingredients? Ready. Set. Go. 

You May Also

For more egg and brunch ideas, see the recipes below for your next brunch:

Potato Chive Frittata with Swiss Chard

Swiss Chard Potato Chive Frittata[
Mini Smoked Salmon Frittatas

Mini Smoked Salmon Frittatas

Truffle Mushroom Eggs Benedict

Truffle Mushroom Eggs Benedict

Leave a Comment

Note: Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Andrea

    This recipe has fast become a family favourite. Because I have to watch my cholesterol I leave out the pastry, and voila, I can eat it almost every night 🙂
    Also, fresh asparagus is not always available here, and the kids voted to leave canned out, so now I make it with leek.only… delicious!!

  2. Quiche is the best and I love the addition of cottage cheese! I’m coming to brunch at YOUR house! 😉

  3. This is gorgeous! I am a fun of the cottage cheese in here! 🙂

  4. Melissa

    This was really yummy! I just used puff pastry rather than a pie crust and it turned out perfectly. Thank you!

  5. Yum! This looks wonderful… the cottage cheese adds such great texture!

  6. I made this tonight and I fell in love with quiche all over again! Great recipe!

  7. I’m with you on the love of quiches and frittatas for their ease and vehicle for veggies. Leeks and asparagus are a great combo! Never thought to add cottage cheese to a quiche, but what a great way to get more protein. Happy spring!

  8. This looks amazing, definitely will be making it for my family this weekend! Love your blog, it’s beautiful!

[mc4wp_form id="8482"]
[mc4wp_form id="8482"]