Instructions

• Preheat the oven to 350°F (180°C).
• Melt the butter in a pot over a medium heat. Add the asparagus and leek, and sauté for 6-8 minutes, stirring occasionally. Season to taste with salt and pepper.
• In a medium bowl, whisk together the eggs, Greek yogurt and milk. Season with salt and pepper.
• Place the shortcrust pastry on a baking sheet. Sprinkle the shredded cheese over the crust and top with the asparagus and leek. Now pour over the egg mixture.
• Place the baking sheet into the hot oven and bake the quiche until the edges are set but the eggs still wobble a little in the center. This will take roughly 35-45 minutes.
• Once baked, set the quiche aside to cool on a wire rack for 15 minutes before slicing and serving.
• Quiche can be served warm at room temperature, or chilled in the refrigerator and served cold.
• Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.