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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from The Vegetarian Low-Carb Diet by Rose Elliott. Good for Phases 1, 2 and 3. This is a crustless quiche-perfect for all stages of low-carbing, and one of my favorites. Ingredients:
9 ounces asparagus, trimmed and cut into 2 inch lengths |
6 eggs, whisked |
1 pinch salt and pepper |
6 ounces gruyere cheese, finely grated |
Directions:
1. Preheat oven to 350 degrees.
2. Cook the asparagus in a little boiling water for a few minutes until it's just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.
3. Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with remaining cheese.
4. Bake for 25-30 minutes, or until set, risen and lightly browned.
5. Serve hot, warm or cold.
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