Crustless Asparagus Leek and Feta Quiche

Name: Crustless Asparagus Leek and Feta Quiche
Ingredients: 2 tsp. butter; ½ pound asparagus, ends trimmed and cut into 1 inch pieces; 1 leek, end and dark green top removed and white to light green parts roughly chopped (about 2 cups); 3 garlic cloves, minced (or use the jarred kind); ½ cup reduced-fat feta cheese, crumbled; 8 eggs or 2 cups Egg Beaters; 2/3 cup skim or 1% milk; ¼ tsp. salt; ¼ tsp. black pepper; Optional: fresh dill, chives or parsley

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This recipe was developed by Stacie Hassing. Preheat oven to 375 degrees. Grease a 10-inch round baking dish (can use an 11×7 inch baking dish also). Set aside.

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Ingredients

2 tsp. butter
½ pound asparagus, ends trimmed and cut into 1 inch pieces
1 leek, end and dark green top removed and white to light green parts roughly chopped (about 2 cups)
3 garlic cloves, minced (or use the jarred kind)
½ cup reduced-fat feta cheese, crumbled
8 eggs or 2 cups Egg Beaters
2/3 cup skim or 1% milk
¼ tsp. salt
¼ tsp. black pepper
Optional: fresh dill, chives or parsley