nutritional information

Per Serving:

  • Calories: 186
  • Protein: 16 g
  • Total Fat: 11 g
  • Saturated Fat: 6 g
  • Carbohydrates: 6 g
  • Cholesterol: 122 mg
  • Sodium: 244 mg
  • Fiber: 1 g
  • Sugar: 2 g
Gluten-Free

Goat Cheese-Asparagus Crustless Quiche

Goat Cheese-Asparagus Crustless Quiche

Serves 4

30 minutes or fewer

For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
  • 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
  • 1 tsp. olive oil
  • 2 large shallots
  • 2 cloves garlic, peeled
  • 5 oz. fresh goat cheese
  • 2 large eggs
  • 5 large egg whites

1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.

2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.

3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.

January/February 2011 p.88

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comments

Good

me - 2014-03-02 22:54:37

I just prepared this for one. It was really tasty and not too 'heavy'. I would definitely recommend this dish:)

Trina - 2014-02-24 19:14:43

Goat Cheese-Asparagus Crustless Quiche

moi - 2014-02-18 22:04:06

I made this last night and really enjoyed it. I had everything on hand except shallots so I substituted half an onion. I don't have enough ramekins so baked it all in a 9 x 9 baking dish and cooked it probably close to 30 minutes. Will definitely make this again!

Jill - 2014-02-18 21:18:20

try

avb - 2014-02-17 18:06:22

Sounds yummy, but why eggs whites and not whole eggs?

Mel - 2014-02-17 17:32:07

It turned out great in taste. Instead of goat cheese I used Tomato/ Basil Feta. The only problem with it is that there was too much water in the bottom. Why did this happen and how can I prevent it?

Ale - 2013-12-15 00:59:17

Since I had about a pound of broccoli leftover I decided to try this recipe and substitute the asparagus with the broccoli. It turned out really well and was quite flavorful if you season each step with salt and pepper. Very similar to a frittata except it does not deflate once it comes out of the oven.

Maci - 2013-02-05 02:34:25

What size ramekins? I have a set, but they seem really small.

Kim - 2013-02-05 02:20:51

Most of the protein is in the white. The yolk has the vitamins, minerals, and cholesterol. As there are some recipes that use only yolks and not whites (google "recipes that use egg yolks" for ideas), you can either tag team the recipes and make them at the same time, or freeze the yolks for later. This is a classic farmer's wife trick - they hate to waste any good food!

Leslie - 2013-02-04 18:06:43

Dried tomatoes added sounds wonderful, but . . . what are you supposed to do with the egg yolks? Throw them out and waste them? Isn't that where most of the protein is?

Sandy - 2013-02-04 17:19:13

This is so simple to make and great for a light dinner. I'm going to try some sliced sun dried tomatoes in the mixture next time.

Amanda - 2012-04-18 01:36:10

I combined this with another recipe that used sliced potatoes as a crust and added some halved cherry tomatoes to the top. very good.

Ashley Rose Horton - 2012-04-07 02:46:24

I cooked it in one large dish instead of 4 small ones, and it took about twice as long to cook. This had a nice texture, but I found it bland.

Melanie - 2012-03-11 18:20:18