Crustless Asparagus and Tomato Quiche
A delightful and nutritious quiche made with fresh asparagus and tomatoes, perfect for brunch or a quick weeknight dinner.
Ingredients
Vegetables
- 10 oz asparagus, trimmed and cut into 2-inch pieces
- 4 pieces green onions, chopped
- 12 pieces grape or cherry tomatoes, halved
Egg Mixture
- 1 cup skim milk Can substitute with almond or soy milk.
- 4 pieces eggs
- 4 pieces egg whites
- 2 tsp Dijon mustard
- 1.5 tsp fresh thyme (or 1/2 tsp dried thyme)
- 0.25 tsp black pepper
Cheese
- 0.5 cup reduced-fat cheddar cheese, shredded
Other
- nonstick cooking spray For greasing the pie pan.
Instructions
Preparation
- Preheat your oven to 350°F. Lightly spray a 9-inch glass pie pan with cooking spray.
- In a medium nonstick skillet, heat some oil over medium heat. Cook the asparagus and green onions for about 4-5 minutes, until softened.
- Arrange the asparagus mixture and halved tomatoes in the prepared pie pan.
- In a medium bowl, whisk together the remaining ingredients except the cheese until well combined. Pour the mixture over the vegetables in the pan and sprinkle with cheese.
Baking
- Bake for 30-35 minutes, or until a knife inserted in the center comes out clean.
- Allow the quiche to cool for about 10 minutes before slicing it into four equal pieces.
Notes
For a quicker preparation, consider using pre-cut vegetables. Customize vegetables as desired, using options like spinach or zucchini. Adding a sprinkle of cheese on top before baking is also recommended.