Description
With asparagus, onion, bell pepper, and cheese, our veggie-packed crustless quiche is a meal you can enjoy for breakfast, lunch, or dinner.
Ingredients
Scale
- 1 tablespoon olive oil, plus more for greasing
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 10 thin stalks asparagus, thickly sliced
- 10 large eggs
- 1/2 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup shredded Monterey jack cheese
- 1 1/2 cups fresh baby spinach
- Handful fresh chives, chopped (for garnish)
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom and sides of a deep-dish 9-inch pie pan with olive oil.
- Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the onion, bell pepper, and asparagus and saute for 3-5 minutes, stirring occasionally, until the onion is translucent and the pepper and asparagus are crisp-tender. Remove the pan from the heat and allow to cool slightly for 5 minutes.
- In a large bowl, whisk together the eggs, half-and-half, salt, onion powder, garlic powder, parsley, cayenne, and black pepper. Whisk in the sauteed vegetables, cheese, and fresh spinach until everything is evenly distributed.
- Pour the egg and vegetable mixture into the prepared pie pan. Transfer it to the oven and bake for 25-30 minutes, or until the quiche is puffy and just firm to the touch. It should not jiggle in the center when you lightly shake the pan.
- Remove the pan from the oven and allow the quiche to cool for about 5 minutes. Slice in wedges and serve while still warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Eggs
- Method: Baking
- Cuisine: Breakfast
Keywords: crustless, vegetable, quiche