Crustless Asparagus-Mushroom Quiche |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor. Ingredients:
1 tablespoon olive oil |
1/2 lb asparagus, chopped |
1 medium onion, chopped |
12 ounces button mushrooms, roughly chopped |
3/4 cup fat-free cottage cheese |
1/2 cup fat-free cheddar cheese |
3 eggs |
2 garlic cloves |
salt |
pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
3. Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
4. Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
5. Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.
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