Pesto Asparagus Crustless Quiche
Serves: Makes 6 servings
Egg mixture
  • 8 eggs
  • ½ cup liquid egg whites
  • ¼ cup milk (or milk alternative)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp pesto, homemade or store-bought
  • ⅓ cup thinly sliced flame roasted red peppers
  • ¾ crumbled feta cheese
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cups fresh asparagus cut into 1-inch pieces
  • 2 tbsp finely chopped chives, for garnish (optional)
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in roasted red pepper and feta cheese.
  3. In a large skillet, heat oil over medium high heat. Add onion, salt, pepper and asparagus. Cook until softened, about 5 minutes. Add the onion and asparagus to the egg mixture and stir to combine.
  4. Next, spray a 9x13inch baking pan with non-stick cooking spray. Pour the egg mixture into the pan.
  5. Bake until set and golden, about 30-35 minutes.
Nutrition Information
Serving size: (calculated without salt) Calories: 205 Fat: 13g Carbohydrates: 6 Sugar: 3g Sodium: 364mg Fiber: 2g Protein: 16g
Recipe by Haute & Healthy Living at