Asparagus & Feta Crustless Quiche

This lighter Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes satisfying and makes the reliable low-carb dish you can enjoy for any meal!

Hello spring! Easter is right around the corner and this satisfying asparagus and feta crustless quiche is the reliable dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but A cook just keep how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to the veggie frittata, just wit

Since this is a crustless quiche, make sure your pie pan is coated nicely with nonstick spray or oil so that your quiche doesn't stick to the pan when ready to serve!

What goes in

• 8 thin asparagus spears, ends removed and cut into 1-inch pieces
• 4 green onions, chopped
• 6 large eggs
• 2/3 cup milk, of choice
• 1/4 cup half and half, (or substitute more milk)
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup feta cheese, crumbled
• 2 tablespoons chives, finely chopped

How it comes together

1. Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
2. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
3. Use a wide bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
4. Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
5. Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.