BBQ asparagus and leeks quiche

Author: Geneviève Arbour Dt. P.
Quiche asperges et poireaux au BBQ
Preparation 10
Baking 35
Portions 6
Freezing No


  • 10 trimmed asparagus into sections of 2 cm
  • 1 roughly chopped leek's white
  • 1 chopped garlic clove
  • 30 ml (2 tablespoons) of olive oil
  • Juice from half a lemon
  • 60 ml (1/4 cup) of freshly chopped flat parsley
  • 125 ml (1/2 cup) of grated parmesan cheese
  • 125 ml (1/2 cup) of 0% fats nature greek yogurt
  • 4 large eggs
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  • Preheat BBQ at maximum heat to get a temperature of 400°F (200°C).
  • In a bowl, emulsify garlic, oil, lemon juice, parsley, salt and pepper. Add sliced leeks and asparagus sections. Stir well. Set aside.
  • In another bowl, whisk eggs. Add greek yogurt and parmesan. Set aside.
  • Oil a deep pie plate of 9 inches of diameter. Set aside.
  • In a barbecue cooking basket, brown vegetables mixture for 5 to 7 minutes while stirring lightly.
  • Pour vegetables in the pie plate. Then pour eggs mixture. Reduce heat at low heat and cook 20-25 minutes until mixture is cooked and well browned.

Chef's notes