Mushroom Asparagus Crustless Quiche
Servings: 8 -10
Calories: 136kcal
This Mushroom Asparagus Crustless Quiche is a must for your next breakfast, brunch, lunch OR dinner! It is that good. Vegetarian, dairy-free, gluten-free, Paleo and Whole30 compliant.
Print Recipe
Ingredients
- 1 TBS oil avocado, coconut, etc.
- 1/2 medium sweet onion diced
- 1/2 lb asparagus cut in half (about 1 1/2 cups)
- 1 cup sliced baby portabella mushrooms
- 6 large eggs
- 1/2 cup non-dairy milk or canned coconut milk*
- 1 cup shredded potato water squeezed out (about 2 medium–russet, red, or sweet all work)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp paprika
- salt & pepper to taste
- 1 large heirloom tomato thinly sliced into 1/4" (optional)
Instructions
- Preheat oven to 350F. Grease a 9" pie dish with butter or oil. Set aside.
- Heat a large skillet to medium heat. Add oil, diced onion, asparagus, and sliced mushrooms. Saute for 4-5 minutes over medium heat. Remove from burner and allow to cool.
- In a large bowl combine the eggs with the milk, then gently fold in the shredded potato (don't forget to squeeze out excess liquid!) and add in the seasonings plus salt and pepper.
- Pour egg and potato mixture into greased pie dish. Gently transfer sauteed veggies into dish, evenly distributing. Top with sliced tomato if using.
- Bake for 35-40 minutes, or until center of dish is set. Allow dish to cool for 10 minutes before cutting and serving. Enjoy!
Notes
*may sub half-n-half or milk of choice if not dairy-free
Nutrition
Serving: 1/8th | Calories: 136kcal | Carbohydrates: 14g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 140mg | Sodium: 102mg | Fiber: 2g | Sugar: 3g