High-Protein Asparagus and Cheese Quiche -

High-Protein Asparagus and Cheese Quiche

Pie Crust: 1 unbaked or frozen deep-dish pie crust (or homemade flaky pastry dough)
Eggs: 8 large eggs (providing a rich, high-protein base)
Cottage Cheese: ¾ cup plain cottage cheese (blended for an extra protein and creamy boost)
Asparagus: 1 bunch fresh asparagus, trimmed and chopped into bite-sized pieces
Cheese: 1 cup shredded cheese (such as Gruyère, Fontina, or Cheddar) plus 2 oz crumbled feta
Aromatics & Seasoning: 1 sliced leek (or shallots), ½ tsp salt, and ¼ tsp black pepper

Preheat and Prep Crust: Preheat your oven to 400°F (200°C). Fit your pie crust into a 9-to-10-inch pie dish, prick the base gently with a fork, and par-bake for 10 minutes. Remove from the oven and lower the temperature to 375°F (190°C).
Sauté the Vegetables: Heat a little olive oil in a skillet over medium heat. Add the sliced leeks and chopped asparagus with a pinch of salt and pepper, sautéing for 3 to 4 minutes until vibrant and tender-crisp.
Blend the Custard: In a blender or food processor, combine the eggs, cottage cheese, milk (or cream), garlic powder, salt, and pepper. Blend until smooth and completely incorporated.
Assemble: Scatter the sautéed vegetables and a portion of the cheeses evenly across the bottom of the pre-baked pie crust. Pour the blended high-protein custard mixture directly over the vegetables. Top with the remaining shredded cheese.
Bake: Place on the middle rack of the oven and bake for 25 to 35 minutes, until the crust is golden-brown and the center is set and firm to the touch.
Cool and Serve: Let the quiche cool for about 10 minutes before slicing and serving warm or at room temperature.

Here are the estimated nutritional facts for one slice (approx. 1/8th) of the High-Protein Asparagus and Cheese Quiche: