Crustless Asparagus and Tomato Quiche
Featured
Summary
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.
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- Prep time
- 10 min
-
- Cook time
- 40 min
-
- Servings
- 4 Servings
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- Serving size
-
1/4 quiche
Ingredients
Ingredients
- nonstick cooking spray
- 1
- 1
- asparagus (trimmed and cut diagonally into 2-inch pieces)
- 10 oz
- 284 g
- green onions (chopped)
- 4
- 4
- grape or cherry tomatoes (halved)
- 12
- 12
- skim milk
- 1 cup
- 1 cup
- eggs
- 4
- 4
- egg whites
- 4
- 4
- Dijon mustard
- 2 tsp
- 2 tsp
- chopped fresh thyme or 1/2 tsp dried thyme
- 1 1/2 tsp
- 1 1/2 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- shredded low-fat cheddar or Colby cheese
- 1/2 cup
- 1/2 cup
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Directions
Directions
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Preheat the oven to 350°F. Lightly spray a 9-inch glass pie pan with cooking spray.
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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.
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In a medium bowl, whisk together the remaining ingredients except the cheese. Pour the mixture over the vegetables. Sprinkle with the cheese.
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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.