Crustless Asparagus Quiche
Delicious, low carb and gluten free asparagus quiche with mushrooms, onions and cheese.
Servings: 8 people
Calories: 207kcal
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 large 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,
- 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.
Notes
- If you don't have a deep dish pie dish, bake it in a standard 9" pie dish and pour any excess filling into small ramekins.
Nutrition
Serving: 1slice | 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