SEASONAL | SPRING
Perfect for dinner or brunch. Easter, Mother's Day, and beyond!
In a nonstick pan, heat butter over medium heat. Sauté asparagus and leek until asparagus is slightly tender and leeks have softened, about 6-8 minutes.
Whisk eggs, milk and Greek yogurt until combined. Season with salt and pepper.
Grate Gruyère cheese if you can’t find it pre-shredded.
Place prepared pie crust on baking sheet. Top crust with grated cheese, then sautéed asparagus leek mixture. Pour egg mixture over top.
Bake at 350F until edges are set and center jiggles slightly, about 35-45 minutes.
GRAB THE RECIPE