This Crustless Asparagus and Mushroom Quiche is a light, savory dish that highlights fresh vegetables and simple ingredients in every bite. Perfect for brunch, lunch, or a make-ahead dinner, it’s satisfying, flavorful, and easy to enjoy any time of day.
- Category: Breakfast, Casserole, Main Course
Ingredients
- 1 teaspoon olive oil
- 1 1/2 cups mushrooms, sliced
- 1 cup asparagus, trimmed and cut into small pieces
- 5 large eggs
- 3/4 cup low-fat milk or unsweetened almond milk
- 1/2 cup grated reduced-fat cheese (Swiss, Gruyère, feta or goat cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh herbs (chives, parsley, or thyme)
Instructions
- Preheat the oven to 375°F and lightly grease a pie dish or baking dish.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 4–5 minutes until softened and moisture has released. Add asparagus and cook for 2 minutes until just tender, then remove from heat.
- Spread the vegetables evenly in the prepared dish.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the vegetables and sprinkle cheese evenly on top.
- Bake for 30–35 minutes, until the center is set and the top is lightly golden.
- Let rest for 5–10 minutes before slicing and serving.