No crust quiche with goat cheese

Name: No crust quiche with goat cheese
Cook time: 45 min
Total time: 20 min
Yield: 4
Cuisine: Main meals
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

Author: 5/15

Preparation	20
Baking	45
Portions	4
Freezing	No

Calories305

Sodium385 mg

Protein17 g

Fiber2 g

Fat15 g

Carbohydrate26 g

Ingredients

Preparation

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

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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.