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Asparagus Mushroom Crustless Quiche
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4 from 3 votes

Asparagus, Mushroom and Cheese Crustless "Quiche"

This is a modified version to the recipe above. Bake it in a deep-dish pie plate, or large quiche dish. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Gluten Free
Servings: 8 people
Calories: 207kcal
Author: Cynthia

Ingredients

  • 1 small onion, chopped
  • 2 cups asparagus, trimmed and cut into 1" pieces. (about 8 ounces)
  • 1 cup mushrooms, sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 1/2 cups eggs, beaten. (About 5-6 eggs)
  • 2 cups Jarlsberg cheese, grated. (About 8 ounces)
  • 1 Tablespoon Olive oil
  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon kosher salt, "scant" (slightly less than 1/2 teaspoon)
  • 1/4 teaspoon ground black pepper
  • pinch white pepper
  • pinch nutmeg

Instructions

  • Heat oven to 350 degrees F. Grease a 9" deep pie dish.
  • In a saute pan, over a medium heat, melt butter and olive oil. Add onions and saute 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.
  • In a large bowl, beat eggs. Add cheese, fresh thyme and seasonings. Fold in sauteed vegetables. 
  • Pour into greased baking dish. Bake for 30 minutes, or until center is firm and edges are golden brown. Let cool slightly to set before serving. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 3g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 394mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 757IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 2mg