Crustless Potato Asparagus Quiche
This Crustless Potato and Asparagus Quiche recipe is the perfect easy vegetarian meal. Enjoy it for breakfast, lunch, or dinner! It’s a delicious and simple way to eat more veggies. Plus, it’s naturally gluten free.
Servings: 8 servings
- 1 Tablespoon olive oil or avocado oil
- 2 medium Yukon gold potatoes cut into 1/4 inch dice (about 1 heaping cup)
- 1/2 bunch asparagus trimmed and cut into small rounds (about 1 cup)
- 1/2 teaspoon course salt divided
- black pepper to taste
- 6 large eggs
- 1/2 cup milk of choice
- 1/4 cup chopped chives can sub scallions
- 1/4 cup grated cheese optional
Preheat oven to 350℉ and grease a 9-inch pie plate.
Heat oil in a large skillet over medium-high heat. Add diced potato and cook, stirring occasionally, until pieces are golden brown.
Add chopped asparagus and cook until slightly tender, about 2 to 4 minutes depending on the thickness of your asparagus. The vegetables don’t need to be all the way cooked through yet since they are going to cook more in the oven.
Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add vegetables to your prepared pie pan and spread into an even layer.
While vegetables are cooking, whisk eggs, milk, chives, remaining 1/4 teaspoon of salt, and a few grinds of black pepper in a large bowl. Pour egg mixture over the vegetables in the pie pan and give the pan a little shake to even everything out. Sprinkle the cheese over the top, if using.
Bake until set and lightly golden brown on the top, 18 to 22 minutes. Allow to cool for 10 to 15 minutes then slice into wedges. Serve warm.
Serving: 1piece | Calories: 131kcal | Carbohydrates: 10g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 230mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 2mg