Super easy Asparagus Mushroom Crustless Quiche with seasonal vegetables perfect for Mother's Day or any day. Also a delicious brunch idea for the weekends. | TeaTattler.com
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5 from 2 votes

Asparagus Mushroom Crustless Quiche

Super easy Asparagus Mushroom Crustless Quiche with seasonal vegetables perfect for Mother’s Day or any day. Also a delicious brunch idea for the weekends.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 2
Calories: 363kcal
Author: Linda Ooi

Ingredients

  • 4 spears asparagus (trimmed and cut diagonally into 1 inch lengths)
  • 4 mushrooms ( thinly sliced)
  • ½ tsp dried tarragon
  • 3 large eggs
  • 1/3 cup half-and-half or milk (80ml)
  • 2 oz 1/3 less fat Philadelphia cream cheese (55g)
  • 1/3 cup Bisquick (45g)
  • Salt and pepper to taste
  • 12 grape tomatoes (cut into halves)

Instructions

  • Butter two individual 5-inch pie plates.
  • Divide asparagus and mushrooms evenly between the two pie plates. Sprinkle tarragon over the asparagus and mushrooms.
  • Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
  • Divide egg mixture evenly between the two pie plates. Top with grape tomatoes cut side up.
  • Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.