Description
This Crustless Asparagus Quiche with Feta is a delicious low-carb breakfast or brunch dish featuring tender asparagus, tangy feta, and a creamy egg custard enhanced with pesto and mozzarella cheese. Baked to golden perfection without a crust, it's a light yet satisfying meal perfect for spring or anytime you want a healthy, savory treat.
Ingredients
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 regular flour as substitute)
Vegetables and Cheese
- 1 teaspoon olive oil
- 1 cup chopped asparagus (about 1/2 bunch, cut into 1/2-inch pieces)
- Dash of salt and pepper for asparagus
- 1/3 cup thinly sliced roasted red peppers (excess moisture dabbed off)
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced green onion
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray to prevent sticking.
- Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, pesto, and brown rice flour until fully combined and smooth.
- Sauté Asparagus: Heat olive oil in a large skillet over medium-high heat. Add chopped asparagus along with a dash of salt and pepper. Cook for about 3-4 minutes until the asparagus is tender but still crisp.
- Assemble Quiche Base: Evenly spread the cooked asparagus, roasted red peppers, crumbled feta cheese, and sliced green onion across the bottom of the prepared pie dish.
- Add Egg Mixture and Cheese: Pour the egg mixture over the vegetables and feta. Then evenly sprinkle shredded mozzarella cheese on top.
- Bake Quiche: Bake in the preheated oven for 30-35 minutes, until the edges are golden brown and the center is set. Check doneness by inserting a knife into the center – it should come out clean.
- Cool and Serve: Let the quiche cool for 10-15 minutes before cutting and serving to allow it to firm up.
Notes
- You can substitute brown rice flour with regular all-purpose flour if desired.
- Homemade pesto adds fresh flavor, but store-bought works well too.
- Make sure to dab off excess moisture from roasted red peppers to avoid a soggy quiche.
- This quiche is best served slightly warm or at room temperature.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
