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April 02, 2018 / Nicole Villeneuve

Recipe of the Week: Crustless Asparagus and Mozzarella Quiche

Crustless asparagus and mozzarella quiche

We're in prime asparagus season, so make some brunch plans: It's time to quiche! This low carb and keto-friendly option says goodbye to the carbs by getting rid of the pie shell - which makes it even easier to throw together on a Sunday morning.

Bonus: You can make it ahead of time and reheat in the oven, or prep your vegetables in advance and assemble day-of!

Crustless Asparagus and Mozzarella Quiche

Time: 50 minutes, Serves: 4

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1/2 tbsp olive oil
8 oz asparagus
2 cups baby spinach
6 eggs
1 tbsp minced garlic
2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

  1. Grease a 9-inch pie pan or cake tin. Preheat oven to 375 degrees F.

  2. Heat olive oil in a skillet over medium heat. Trim tough bottom ends off asparagus, then cut spears into 2-inch lengths. Place in the skillet and season with salt and pepper. Cook 3 minutes, until bright green. Transfer to a plate.

  3. Add spinach to the empty skillet (adding a little more oil if skillet is dry) and cook 2 minutes, just until slightly wilted. Transfer spinach to the prepared pan.

  4. In a bowl, whisk eggs and garlic until even in color. Season with salt and pepper. Whisk in half the shredded mozzarella. Pour over the spinach. Top with the sauteed asparagus. Sprinkle with the remaining shredded mozzarella and the parmesan.

  5. Bake 20 to 30 minutes, until eggs are set and the top is golden.

Nicole Villeneuve
Director of Content @ PlateJoy

Nicole Villeneuve is the Director of Content Strategy at PlateJoy and a certified Diabetes Prevention Lifestyle Coach. A graduate of Yale University, she previously worked in book publishing, with a focus on cookbooks and health, and ran the food blog Paper and Salt. Her writing has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, The Paris Review, and The Daily Beast. Nicole lives in San Francisco and loves cooking, reading, exploring new restaurants, and running by the ocean. You can (very occasionally) find her on Twitter.

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