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Asparagus Mushroom Crustless Quiche
Easy Asparagus Mushroom Crustless Quiche with seasonal vegetables for Mother's Dayor any day. Also a delicious brunch idea for the weekends.
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Appetizer, Breakfast
Cuisine:
American
Keyword:
asparagus mushroom quiche, asparagus quiche, mushroom quiche
Servings:
2
Calories:
363
kcal
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.