Pesto Asparagus Crustless Quiche
Servings 6 servings
This pesto asparagus crustless quiche is healthy and light, yet still very filling since it’s packed full of protein and fibre-filled veggies. Makes a perfect Spring or Easter brunch for the whole family!
Ingredients
Egg mixture
- 8 eggs
- 1/2 cup liquid egg whites
- 1/4 cup milk or milk alternative
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp pesto homemade or store-bought
Filling
- 1/3 cup thinly sliced flame roasted red peppers
- 3/4 cup crumbled feta cheese
- 1 tsp olive oil
- 1 medium onion chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups fresh asparagus cut into 1-inch pieces
- 2 tbsp finely chopped chives for garnish (optional)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, milk, salt and pepper. Stir in roasted red pepper and feta cheese.
- 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.
- Next, spray a 9x13inch baking pan with non-stick cooking spray. Pour the egg mixture into the pan.
- Bake until set and golden, about 30-35 minutes.
Nutrition
Calories: 193kcalCarbohydrates: 6gProtein: 14gFat: 13gSaturated Fat: 5gCholesterol: 236mgSodium: 682mgPotassium: 234mgFiber: 1gSugar: 3gVitamin A: 1099IUVitamin C: 8mgCalcium: 163mgIron: 3mg
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