This is one of my new favorites, and it goes perfectly at brunch or as a savory dinner dish. It’s gluten-free and packed with protein and vegetables. This Asparagus and Cheese Crustless Quiche was a crowd pleaser at my recent brunch I hosted for a few girlfriends, and I encourage you to try this out. With a low maintence shopping list and simple steps you will be sure to impress with this recipe!

Asparagus and Cheese Crustless Quiche

Ingredients:

• 8 large eggs
• 10 sliced cherry tomatoes
• 1 container reduced-fat feta cheese
• 3 tablespoons crumbled goat cheese
• 1/2 cup chopped green onions or 1/4 cup chopped chives
• 12-14 trimmed asparagus (tip – leave the rubber band/tie around the asparagus that comes on it – take your knife and do one solid slice to trim – photo below)
• salt and pepper
• non-stick cooking spray

Directions:

• preheat oven to 350 degrees
• spray non-stick cooking spray in a pie dish
• beat 8 eggs in a prep bowl with a teaspoon each of salt and pepper
• stir in 10 sliced cherry tomatoes, 1 container reduced-fat feta, 3 tablespoons crumbled goat cheese, and 1/2 cup chopped green onion
• pour this mixture evenly into the pie dish
• line trimmed raw asparagus in the pie dish
• bake for 50ish minutes or until a knife goes through and removes clean
• serve with a pie knife – this is delicious warm or at room temperature