Crustless Spinach & Asparagus Quiche with Gruyère
This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch. Both spinach and asparagus are loaded with nutrition, including vitamin C, folate and vitamin K. Spinach also offers a healthy dose of vitamin A, and asparagus provides more fiber than spinach. The nutrients in these green veggies are also linked with healthier blood pressure and stronger bones. Eggs are convenient little packages of nutrition. They offer complete protein, vitamin B12 and choline. The egg yolk contains the antioxidants lutein and zeaxanthin, which can help protect vision, and the protein in eggs can help stabilize blood sugar.
Makes: 6 servings
Time to cook: 1 hour 15 minutes (20 minutes active time)
Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gruyère cheese
Cooking Instructions
1. Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
3. Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the asparagus mixture and cheese; spoon into the prepared 9 inch deep-dish pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.
Nutrition per serving
260 calories; 19 grams fat; 9 grams saturated fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 459 milligrams sodium
Recipe by Pam Lolley, Eatingwell.com
