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Pesto Asparagus Crustless Quiche

Pesto Asparagus Crustless Quiche

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!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 193kcal
Author: Elysia


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


  • 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)


  • 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.


Calories: 193kcal | Carbohydrates: 6g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 236mg | Sodium: 682mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 8mg | Calcium: 163mg | Iron: 3mg
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