A regular store-bought pie crust will also work if you don’t want to try and make your own dough.

Equipment Needed

Measuring cups and spoons, knife and chopping board, 9” pie plate, large sauté pan.


Combine almond flour, olive oil, water, Italian seasoning, garlic powder, sea salt and pepper in a bowl, and stir until well combined, and forms into a ball.

Place dough ball in the centre of the pie plate and press crust evenly across the bottom and slightly up the side of the plate. Keep pressing to ensure an even thickness throughout.

Bake raw crust in a preheated 350°F oven for 10 minutes to partially bake. This will stop crust from being soggy in the final product. 

Next thinly slice the leek and wash thoroughly, then dry in a strainer.

Place leek slices in a sauté pan with 1 tbsp butter and some sea salt and pepper to taste.

Sauté over medium high heat for about 10 minutes or until soft and slightly caramelized. 

Now take the woody ends off the asparagus by bending the spear and letting it snap where it naturally wants to. Discard ends. 

Chop asparagus spears into 1/2” rounds until the spears are 2” long then stop chopping and save the top. Do the same for the green onions, saving the white tops. 

Place the chopped asparagus and green onion pieces in a sauté pan with 1 tbsp butter and some sea salt and pepper. Sauté over medium-high heat for 5-7 minutes until softened. 

In a bowl combine: eggs, shredded mozzarella, sautéed leek, sautéed asparagus and green onions, and mix well.

Pour mixture into par-baked crust. Place the asparagus tips and green onions in an alternating circular pattern on top of the egg mixture and then bake in a preheated 350° oven for 25 to 30 minutes, or until the eggs in the centre are set. Let cool before slicing, cut into six pieces and enjoy.