How to Make Crustless Asparagus and Tomato Quiche
With no crust needed, this quiche is so simple to prepare. Sweet grape tomatoes help create a nice balance of flavors and textures and add a striking color contrast with the bright green asparagus. Perfect for breakfast on its own, or serve it for lunch or dinner with a salad of mixed greens or a cup of Tomato Basil Bisque.
10 min prep time
40 min cook time
4servings
1/4 quiche
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Step-By-Step Instructions:
-
Preheat the oven to 350°F. Lightly spray a
9-inch glass pie pan with cooking spray. -
In a medium nonstick skillet, heat the oil over
medium heat, swirling to coat the bottom. Cook the
asparagus and green onions for 4–5 minutes, or
until soft. Arrange the asparagus mixture and the
tomatoes in the pie pan. -
In a medium bowl, whisk together the remaining
ingredients except the cheese. Pour the mixture over
the vegetables. Sprinkle with the cheese. -
Bake for 30–35 minutes, or until a knife inserted
in the center comes out clean. Let the quiche cool for
about 10 minutes before slicing into 4 equal slices.
Nutrition facts
4 Servings
-
Serving Size
1/4 quiche
-
Amount per serving
Calories
150
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
100mg
33% -
Sodium
280mg
12% -
Total Carbohydrate
10g
4%-
Dietary Fiber
3g
11% -
Total Sugars
7g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
15g
-
Potassium
500mg
11%
Ingredients
nonstick cooking spray
1
asparagus (trimmed and cut diagonally into 2-inch pieces)
10 oz
green onions (chopped)
4
grape or cherry tomatoes (halved)
12
skim milk
1 cup
eggs
4
egg whites
4
Dijon Mustard
2 tsp
fresh thyme (or 1/2 tsp dried thyme)
1 1/2 tsp
black pepper
1/4 tsp
cheddar cheese (shredded, reduced-fat)
1/2 cup