A crustless asparagus quiche with baby spinach leaves that’s simple to make. It’s a delicious morning treat with little effort involved in preparation.
Since the beginning of the year, I have been following a strict low carb and low calorie diet along with regular exercise. I have lost over five pounds which is the few pounds I gained over the holidays and some extra.
Right now, I am the lightest I have been in over twenty years. It could be a coincidence, but I had my thyroid medication switched from Armour to NP Thyroid on January 4th.
Some of my quick weight loss could be from the change in my prescription. From what I’ve read online, NP Thyroid is a more effective thyroid hormone replacement medication when compared to Armour.
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I do feel better on the NP Thyroid, but may be slightly hyperthyroid. My doctor recommended that I wait six weeks before having my thyroid levels tested, so I will know for sure next month.
I have been eating a lot of eggs over the last couple weeks during my weight loss period. I don’t always have time in the morning to cook eggs so I like to baked a crustless asparagus quiche to slice for quick breakfasts.
Spinach and cheese is my favorite quiche, but I had a bag of frozen asparagus in the freezer and thought I’d give it a try with a little bit of baby spinach leaves. The result was delicious and a true morning treat with little effort.
Crustless Asparagus Quiche Recipe
Crustless Asparagus Quiche
- 8 ounces asparagus cooked
- 2 cups baby spinach leaves
- 6 eggs beaten
- 2 1/4 cup mozzarella cheese grated
- 2 tablespoons parmesan cheese grated (can stuff is fine)
- 2 cloves garlic minced
- salt and pepper to taste
Grease a 9-inch pie pan.
Combine eggs with 2 cups of grated mozzarella cheese and garlic.
Reserve about 1/4 cup of the egg mixture.
Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan.
Pour reserved egg mixture on top.
Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top.
Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Makes 8 servings
Net carbs per serving: 1.5g