Crustless Asparagus Quiche with Feta {Low Carb}
Servings 6 servings
Perfect for breakfast, brunch, lunch or dinner, this healthy crustless asparagus quiche is simple to make and delicious to eat. Packed with veggies and seasoned with pesto, this cheesy quiche is easy and quick to make and great for meal prep! (Gluten-free, low carb, keto-friendly, vegetarian).
Ingredients
For the egg mixture:
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons pesto homemade or store-bought
- 2 tablespoons brown rice flour or sub in regular flour
For the veggie and cheese mixture:
- 1 teaspoon olive oil
- 1 cup chopped asparagus (about 1/2 bunch asparagus, cut into 1/2-inch pieces)
- Dash of salt and pepper
- 1/3 cup thinly sliced roasted red peppers dabbed of excess moisture
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced green onion
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Spray a nine inch pie dish with cooking spray.
- In a large bowl, whisk together eggs, milk, salt, pepper, pesto and flour.
- In a large skillet, heat oil over medium high heat. Add asparagus, salt, and pepper. Cook until softened, about 3-4 minutes.
- Evenly distribute the asparagus, roasted red pepper, feta cheese and green onion across the bottom of the greased pie dish.
- Pour egg mixture over top of the vegetable and feta mixture. Sprinkle evenly with mozzarella cheese.
- Bake for 30-35 minutes or until the custard turns a golden brown along the edges and the centre is set. To check doneness, insert a knife into the centre of the quiche. If it comes out clean then it’s done. Let it cool for 10-15 minutes before cutting.
Video
Notes
- Be sure to pat down the roasted red peppers really well to get rid of any excess moisture. This will help prevent a soggy quiche.
- For a nicer presentation, you may wish to pull up some of the red peppers to the surface after pouring in the egg mixture so that there are bits of red and green on top of the quiche.
- You can use brown rice flour, another type of gluten-free flour or regular all-purpose flour, if desired. I used brown rice flour because that’s what I had on hand.
- Be sure to allow the quiche to sit for at least 10-15 minutes after cooking as this helps it to set and reabsorb some of the juices from the vegetables.
Nutrition
Calories: 181kcalCarbohydrates: 6gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 185mgSodium: 528mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 738IUVitamin C: 6mgCalcium: 179mgIron: 2mg
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