Ingredients

  • 15 ml (1 tablespoon) of olive oil
  • 375 ml (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 12 asparagus sliced into sections of 4 cm (1 1/2 inch)
  • 750 ml (3 cups) of crusted bread sliced into cubes of 2,5 cm (1 inch)
  • 375 ml (1 1/2 cup) of milk
  • 4 whisked eggs
  • Salt and pepper up to taste
  • 125 ml (132 cup) of grapes tomatoes sliced in three
  • 125 ml (1/2 cup) of goat cheese
  • 30 ml (2 tablespoons) of basil leaves
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 190 C (375 F).
  • In a pan, heat oil at medium heat and cook leeks 3 minutes covered. Add asparagus and continue cooking covered 2 minutes.
  • Meanwhile, in a large bowl, mix brad, milk and eggs. Salt and pepper. Cool down 5 minutes.
  • In the bowl, add asparagus, tomatoes and goat cheese preparation and mix.
  • Pour mixture in a pyrex pie mold of 20 cm (8 inches) of diameter. Oven bake, over center grill, 40 minutes or until quiche center is cooked.
  • When serving, roughly chop basil with hands and spread over quiche.

Chef's notes

Quiche can be kept 2 days in refrigerator inside a sealed container.

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