Leeks Vegetarian

BBQ asparagus and leeks quiche

Name: BBQ asparagus and leeks quiche
Prep time: 45 min
Cook time: 35 min
Yield: 6
Cuisine: Brunchs et déjeuners
Ingredients: 10 trimmed asparagus into sections of 2 cm; 1 roughly chopped leek's white; 1 chopped garlic clove; 30 ml (2 tablespoons) of olive oil; Juice from half a lemon; 60 ml (1/4 cup) of freshly chopped flat parsley; 125 ml (1/2 cup) of grated parmesan cheese; 125 ml (1/2 cup) of 0% fats nature greek yogurt; 4 large eggs

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Author: Geneviève Arbour Dt. P.

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Preparation 10

Baking 35

Portions 6

Freezing Yes

Budget

Ingredients Preparation

Ingredients

10 trimmed asparagus into sections of 2 cm
1 roughly chopped leek's white
1 chopped garlic clove
30 ml (2 tablespoons) of olive oil
Juice from half a lemon
60 ml (1/4 cup) of freshly chopped flat parsley
125 ml (1/2 cup) of grated parmesan cheese
125 ml (1/2 cup) of 0% fats nature greek yogurt
4 large eggs

Preparation

Side-by-side mode

Preheat BBQ at maximum heat to get a temperature of 400°F (200°C).
In a bowl, emulsify garlic, oil, lemon juice, parsley, salt and pepper. Add sliced leeks and asparagus sections. Stir well. Set aside.
In another bowl, whisk eggs. Add Greek yogurt and parmesan. Set aside.
Oil a deep pie plate of 9 inches in diameter. Set aside.
In a barbecue cooking basket, brown the vegetable mixture for 5 to 7 minutes while stirring lightly.
Pour vegetables into the pie plate. Then pour the egg mixture. Reduce heat to low and cook 20-25 minutes until the mixture is cooked and well browned.