BBQ asparagus and leeks quiche
10
35
6
Yes
Ingredients
- 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
Preparation
Side-by-side mode
- 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 in diameter. Set aside.
- In a barbecue cooking basket, brown the vegetable mixture for 5 to 7 minutes while stirring lightly.
- Pour vegetables into the pie plate. Then pour the egg mixture. Reduce heat to low and cook 20-25 minutes until the mixture is cooked and well browned.
