Crustless Asparagus Quiche
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 slices
A crustless quiche with asparagus and baby spinach leaves. It's a true morning treat that takes very little effort to make.
- 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
Serving: 99g | Calories: 155kcal | Carbohydrates: 2g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 271mg | Potassium: 168mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1320IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 1.5mg
- Net Carbs 2g
- % Carbs: 5.5%
- % Protein: 32.9%
- % Fat: 61.6%
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