MINI CRUSTLESS ASAPARAGUS QUICHE are a personal sized breakfast that are petite in portion & big on flavor!
Spring is almost in the air, which means plenty of opportunities for brunch celebrations! Easter, baby showers, wedding showers and Mother’s Day are a few that come to mind. These little bite-sized quiches can be served as an appetizer or would fit right in on a large brunch buffet. But, don’t stop there! Make a batch of them to enjoy as a grab-and-go breakfast or serve with a green salad for an easy weeknight meal. They can also be packed in a lunchbox to replace a boring old sandwich!
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Not only do they taste wonderful, but they are much healthier than your standard quiche. Lose the crust and lose the added fat and calories! Instead of using a pie crust, a little whole wheat flour is blended into the mix to add texture. These are so incredibly easy to make all you have to do is blend, sauté and bake.
I added mushrooms and asparagus, but add in your family’s favorite veggies, swap out your favorite cheese too! Broccoli and swiss or spinach and feta sound wonderful to me! For a non-vegetarian version you can add crumbled bacon, shrimp or chicken sausage.
Note: It’s important to sauté the veggies before adding them into the egg mixture. Using raw veggies will make for a mushy texture. Cook the veggies first to release most of the moisture. Also, make sure to generously coat the muffin tin with cooking spray or oil to prevent sticking! You want those little babies to pop right out of the tin!
Mini Crustless Asparagus Quiche
- 1 tablespoon extra virgin olive oil
- 1/2 cup mushrooms chopped
- 1 cup asparagus chopped
- 1 1/2 cup milk
- 1/2 cup whole wheat or white flour
- 1 teaspoon baking powder
- 6 tablespoons butter melted
- 3 eggs
- sea salt and pepper to taste
- 1/2 cup cheddar cheese shredded
- 3 sprigs fresh thyme destemmed
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or grease and set aside.
Add olive oil to a skillet over medium heat. Saute mushrooms and asparagus until moisture is released and asparagus is tender crisp.
Meanwhile, add milk, whole wheat flour, baking powder, melted butter, eggs, sea salt and pepper to a blender. Blend until well combined and frothy.
Evenly poor egg mixture into muffin tin. Add sautéed mushrooms and asparagus to each quiche and top with shredded cheddar and thyme.
Bake for 20-25 minutes or until tops and edges are golden.
I hope you like this lightened-up version of standard quiche! For more healthy and tasty recipes head over to Begin Within Nutrition!
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