Description
This crustless vegetable quiche with leeks, fennel, and asparagus is simple, nourishing, and surprisingly satisfying. Made with eggs and cottage cheese, it’s naturally gluten-free and flourless (with just a touch of tapioca for structure), while delivering a good amount of protein with relatively few calories. It’s built around one of my favorite vegetable combinations, cooked until soft and aromatic, then baked into a light, creamy custard. Versatile and easy to prepare, this is the kind of dish that works just as well for breakfast, lunch, or a light dinner.
Ingredients
- 2 small leeks (white and tender green parts), thinly sliced
- 1 fennel bulb, cored and thinly sliced
- 1 bunch asparagus, trimmed and cut (tips reserved)
- 2 tablespoons extra virgin olive oil
- 5 pasture-raised eggs
- 200 g cottage cheese
- 1 tablespoon tapioca starch
- 60 g Parmigiano Reggiano, finely grated
- 1/2 teaspoon herbs de Provence, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Fresh dill, for topping
- Butter, for greasing
Instructions
- Preheat the oven — Preheat to 175°C / 350°F. Grease a ceramic or glass pie/quiche dish with butter.
- Prepare the vegetables — Clean and slice the leeks. Quarter the fennel, remove the core, and slice thinly. Cut the asparagus into 1-inch pieces at an angle, reserving the tips.
- Cook the vegetables — Heat the olive oil in a large sauté pan over medium heat. Add the leeks and fennel, along with half of the herbs de Provence and salt. Cook until softened and lightly caramelized, about 8–10 minutes. Covering the pan briefly can help soften the fennel faster. Add the asparagus (except the tips) and cook for 1–2 minutes. Add the tips at the end and cook briefly, just until bright green. Remove from heat.
- Make the custard — In a blender, combine the eggs, cottage cheese, tapioca starch, remaining herbs de Provence, salt, pepper, and nutmeg. Blend until smooth. Fold in the grated Parmigiano Reggiano.
- Assemble — Transfer the cooked vegetables to the prepared dish and allow them to cool slightly. Pour the custard over the vegetables, gently lifting and redistributing with a fork to ensure even coverage. Top with the reserved asparagus tips and fresh dill.
- Bake — Bake on the middle rack for 35–40 minutes, or until the edges are golden and the center is just set.
- Serve — Let cool for 10 minutes before slicing. Serve warm or at room temperature, with a simple green salad.
Notes
Store the leftovers in a glass container in the refrigerator for up to two days. Reheat in the oven.
