Crustless Asparagus and Tomato Quiche

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- Prep time
- 10 min
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- Cook time
- 40 min
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- Servings
- 4 Servings
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- Serving size
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1/4 quiche
Ingredients
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nonstick cooking spray
- 1
- 1
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asparagus (trimmed and cut diagonally into 2-inch pieces)
- 10 oz
- 284 g
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green onions (chopped)
- 4
- 4
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grape or cherry tomatoes (halved)
- 12
- 12
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skim milk
- 1 cup
- 1 cup
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eggs
- 4
- 4
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egg whites
- 4
- 4
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Dijon Mustard
- 2 tsp
- 2 tsp
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chopped fresh thyme or 1/2 tsp dried thyme
- 1 1/2 tsp
- 1 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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shredded low-fat cheddar or Colby cheese
- 1/2 cup
- 1/2 cup
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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.
Reviews
Write a Review-
After baking this my kitchen smelled wonderful! The quiche for taste was fine, it needed a little more seasoning of some sort... Mrs. Dash salt free italian medley perhaps? Also the heirloom cherry tomatoes I used had too much water content, therefore texture was a little watery even after setting, but not terrible. The consistency was fine for home consumption but not for company. If I were to make this recipe again, I would either seed the tomatoes or try the grape tomatoes (which I assume have less seeds). I am on the fence about making it again, so taste wise it is okay but wonder if I could find better. The plus was this dish was crustless, low calories for amount you could eat, healthy oriented, and easy to make.