Asparagus, Mushroom And Cheese Crustless Quiche
Asparagus, mushroom, cheese and thyme, crustless quiche.
Servings: 8
Calories: 234kcal
Ingredients
- 1 medium onion chopped
- 3 cups asparagus trimmed and cut into 1" pieces.
- 1 cup sliced mushrooms
- 1 1/2 teaspoons fresh chopped thyme
- 2 cups eggs lightly beaten
- 2 cups grated Jarlsberg cheese about 1/2 pound
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch white pepper
- pinch nutmeg
Instructions
- Heat oven to 350 degrees F.
- Grease a 13" X 9" baking pan
- In a saute pan, melt butter and olive oil over a medium heat.
- Add onions and sauté 3-4 minutes until soft and translucent.
- Add asparagus and mushrooms and continue cooking an additional 3-5 minutes or until asparagus is crisp tender and mushrooms are soft. Set aside to cool.
- In a large bowl, beat eggs, add cheese and seasonings.
- Fold in vegetables.
- Pour into baking dish and bake for 30 minutes at 350 degrees F. until center is firm and edges are golden brown.
- Let cool slightly and cut into bite sized pieces for appetizers or 12 for breakfast portions.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 250mg | Sodium: 428mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 953IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 2mg