Mini Crustless Asparagus Quiche
Mini Crustless Asparagus Quiche filled with savory mushrooms and topped with golden cheddar cheese. Personal sized quiche that are petite in portion, but big on flavor!
- 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.
Calories: 134kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 108mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 1.1mg | Calcium: 96mg | Iron: 0.7mg