Sunday, July 20, 2014

Crustless Asparagus, Mushroom, & Tomato Quiche

I've said it before, and I'll say it again: I LOVE QUICHE. It's so easy. It's so tasty. Oh, and it can be *so healthy*--especially when you pack it full of good-for-you vegetables. I also love lazy Saturday mornings when I don't have to do anything other than exactly what I want (which is usually experiment in the kitchen!)
Quiche is one of those "choose your own adventure" kind of meals--because anything can go into it! This quiche is hearty, rustic, and has some Mediterranean flavors in it, thanks to a bit of tangy feta cheese, red onion, asparagus, and tomatoes.

The meaty mushrooms and leafy spinach and arugula all combine with fluffy eggs and a touch of heavy cream to bake together for a beautiful, filling dish. One of these days, I may try my hand at making a crust, but for the time being, I haven't missed it--or its extra calories! :) I adapted the recipe from here.

Ingredients:
  • 5 eggs
  • 1 cup milk (I didn't have milk, so I substituted 1/4 cup heavy cream and 3/4 cup water)
  • 1/4 cup Parmesan cheese
  • 1 tbsp olive oil
  • 2 cups spinach (I used a mix of fresh spinach and arugula)
  • 1/2 cup mushrooms, chopped
  • 1/2 tsp minced garlic
  • 1/4 cup finely diced red onion
  • 2 oz feta cheese
  • 1/2 cup mozzarella
  • 1 bunch of asparagus
  • 1 large tomato, sliced (any tomatoes will work here--Roma tomatoes are also a good choice)
  • salt & pepper
Directions:
Preheat oven to 350 and spray a pie plate with nonstick cooking spray; set aside. Rinse and dry a good handful of asparagus, and trim the woody ends; set aside. Slice one tomato into rounds, and set aside until ready for use.

Heat olive oil in a pan over medium/low heat, and add garlic, onion, and chopped mushrooms. Saute until fragrant; about 3-5 minutes; then add the spinach or mixed greens and mix until just wilted.
In a large bowl, whisk the eggs and add milk/cream-water Parmesan. Season with salt & pepper. Spread the garlic-mushroom-spinach-onion mixture in the bottom of the pie plate, and cover with feta cheese; then add the egg mixture. Top with shredded mozzarella to cover the eggs. Arrange the asparagus and tomatoes evenly on top.
Bake uncovered for 45 minutes at 350, then cover with foil and bake for and additional 5-7 minutes or until set. Let it cool a bit before eating! Enjoy!

Nutrition Facts-- Servings: 8 Size: 1 slice Calories: 119 • Fat: 7.6 g • Carbs: 4.8 g • Fiber: 1g  Protein: 8.6 g • Sugars: 3.4 g 

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