This crustless asparagus quiche has no pastry base, making it easier to prepare and lower in carbs than traditional quiches while still providing the same creamy texture and delicious flavors.
I love a good quiche to start off my weekend. Incorporating vegetables and herbs into an egg dish is a creative way to enjoy a savory meal that works for breakfast, lunch, or dinner.
Ingredients
Serves: –+
- Sea Salt ¾ Teaspoons
- Asparagus spears 8 Trimmed
- Large omega-3 eggs enehtrnud alore Darisend encoclda 10 Pc
- Shallots, finely chopped 2
- Lightly packed coarsely chopped fresh dill ¼ Cup
- Grapeseed oil 2 Teaspoons
- Avocado, pitted peeled and sliced, for garnish 1 Pc
Per serving
Calories: 210 kcal
Proteins: 16 g
Fats: 14 g
Carbohydrates: 6 g
Method
Preheat the oven to 425°F. Bring a 3-quart saucepan of water to a boil over high heat. Add 1 tea spoon of the sea salt.Add the asparagus to the boiling water and cook until bright green and crisp-tender, 1 to 2 minutes. Transfer the asparagus to a colander and rinse with cold water until cool. Dry the asparagus thoroughly with paper towels. Set aside.
In a large bowl, whisk together the eggs, shallots, dill, and remaining 3/4 teaspoon salt.
Place a 9 1/2 by 2-inch deep nonstick quiche pan with a removable bottom on a rimmed baking sheet. Wrap the bottom of the pan tightly with aluminum foil. Using a pastry brush, lightly grease the pan with the grapeseed oil. Spread the asparagus evenly in the bottom of the pan. Pour the egg mixture over the asparagus.
Place the baking sheet in the center of the oven and bake until the quiche is puffed and golden and a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool for 10 minutes before removing from the pan. Serve, garnished with sliced avocado.
This delicious vegetarian quiche is loaded with fresh flavors from asparagus and tarragon. It has no crust but still provides the creamy texture found in regular quiche.
