Asparagus Leek Quiche with Butternut Squash Crust

It's just a couple of days before the Spring Equinox and I'm craving spring vegetables. Luckily, I can find them in the store! So, leeks and asparagus are the show stoppers in this dish. But it comes with a twist, a butternut squash crust.

While working on my cookbook, I was experimenting with butternut squash as a quiche crust. I actually preferred it to sweet potato. The bonus is that it's lower in carbohydrates! Besides the lower carbs, it is rich in fiber, vitamin A and C and minerals such as potassium, calcium and magnesium.

It takes a few more minutes to bake, but it's worth it. Like my Butternut Squash Lasagna recipe, the crust is buttery and creamy, but much lighter than a pastry crust. I think this will become a favorite in your kitchen, too.

Asparagus Leek Quiche with Butternut Squash Crust

from the kitchen of Heather Fischer-Page, Healthy Decadence

1 small butternut squash, peeled and seedless end sliced into 1/8” thick rounds (I used a mandolin)

1/2 c. red pepper, chopped

10 small spears asparagus, trimmed and cut into 1” pieces

2 leeks, cleaned and cut lengthwise and into 1/2’ pieces

4-5 pieces bacon, cooked and chopped

12 eggs

1/4 almond milk or dairy milk

2/3 c. sheep’s milk feta, crumbled

1/2 tsp. real salt

1/4 tsp. ground black pepper

2 Tbsp. olive oil, more for coating pie plate

1. Set oven temperature to 325 degrees.

2. Grease bottom of pie plate with olive oil

3. Place butternut squash round slices in pie plate, starting in middle, layering in slightly concentric circles on bottom. Cut additional rounds in half and fill sides of plate, slightly overlapping.

4. Place in oven and bake for 15-20 minutes. Remove from oven and let cool slightly.

5. In a sauté pan, heat olive oil and add asparagus, red pepper and leeks. Sauté for 5 minutes. Add cooked bacon and warm. Remove from heat and let cool.

6. In a small bowl, mix eggs and milk with salt and pepper.

7. Spread leek mixture into crust and then pour in egg mixture. Sprinkle top with feta.

8. Bake for another 40-45 minutes or until middle is firm.

9. Remove from oven and let set for 10-15 minutes before slicing.

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