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Spring Leek & Asparagus Quiche

Janet Barton
  • minutes
  • Serves

INGREDIENTS

2

Leeks

2 tbsp

Parsley, fresh

5

Spears asparagus

8

Egg yolks

1/4 tsp

Nutmeg, fresh ground

1

Pepper, fresh ground

1/2 tsp

Salt

2 tbsp

Coconut oil or olive oil

2 cups

Coconut milk or 1 cup whole milk and 1 cup cream, canned

1/2 cup

Gruyere cheese, grated