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Crustless Mushroom Asparagus Quiche

w/ multigrain toast & plum
Prep Time 10 minutes
Cook Time 40 minutes
Servings 3 servings
Calories 544kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/4 onion diced
  • 1/4 bunch Asparagus chopped into pieces
  • 3 oz Cremini mushrooms sliced
  • 6 Eggs
  • 3 oz swiss cheese shredded
  • 9 oz Chicken sausage links sliced
  • 1/8 cup heavy cream
  • 3 slices Multigrain bread toasted
  • 3 Plums pitted and sliced

Instructions

  • Preheat oven to 350 degrees. Grease an appropriately sized baking dish with oil and set aside.
  • Heat a nonstick pan on medium heat. Add oil, diced onion, asparagus, and sliced mushrooms. Saute for 4-5 minutes over medium heat. Remove from burner and allow to cool.
  • In a large bowl combine the eggs with the cream and add in salt and pepper.
  • Pour egg mixture into greased pie dish. Gently transfer sauteed veggies, tomato and cheese into dish, evenly distributing.
  • Bake for 30-35 minutes, or until the center of the dish is set. Allow the dish to cool for 10 minutes before cutting and serving. Serve with toast and plums
  • While the quiche is baking, heat a nonstick pan on medium heat and brown the chicken sausage on both sides. Serve on the side of the quiche.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 544kcal | Carbohydrates: 29g | Protein: 34g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 407mg | Sodium: 881mg | Potassium: 582mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1738IU | Vitamin C: 13mg | Calcium: 328mg | Iron: 4mg