Recipe: Asparagus and Artichoke Crustless Quiche

A super simple, very healthy recipe for quiche that is perfect for a light lunch, breakfast, or just because.

Here’s the thing about quiches … they are super forgiving. Once you get the basic premise of how many beaten eggs you need in the oven for how long, you’re golden. After that, it’s all about clearing out your fridge or catering to whatever your taste buds are craving.

Today’s crustless quiche was a bit of both.

Lately I’ve been making a quiche on the weekends, because it sets me up for breakfast for the week.

Or slightly less than a week when you discover your seven year old all the sudden likes quiche.

And asparagus.

(and she also recently discovered a love for scrambled eggs and requests them on the daily, so holla!)

Crust for your quiche is awesome, particularly if it’s the light, flaky kind, but since that’s not allowed on Whole30, I just did away with it.

You won’t even miss it.

I had a huge bunch of asparagus that I had just bought, and I was looking for something else to do with them besides just roasting.

Add in some diced artichoke hearts, onion, garlic, seasoning, eggs.

Bake and boom.

You’ve got a slightly light, slightly hearty, mostly delicious bite for whenever you want it.

This is a great recipe to mix and match whatever vegetables or other add-ins you have available. Sausage bits, roasted red pepper strips, and mushrooms all would be wonderfully delicious additions. As would cheese. Natch.

Enjoy!

Asparagus and Artichoke Crustless Quiche
Recipe courtesy of Cate O’Malley

Serves 4-6

Ingredients:
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped artichoke hearts
1 bunch asparagus, cooked (I steamed mine) and then chopped into thirds
6 eggs, beaten well
Flavor God seasoning (or Mrs. Dash or Italian is just fine as well)

Directions:

Preheat oven to 350F. Heat coconut oil in frying pan, then add onion and saute 5 minutes (or they become translucent). Add garlic and artichoke hearts and saute about 3 more minutes. Put the vegetables, including your cooked asparagus, into the bottom of a lightly greased pie dish. In small mixing bowl, add the eggs and seasoning and beat. Pour the eggs into the pie plate and make sure the vegetables are evenly distributed. Bake 25 minutes until eggs are well set and the top is lightly browned. Serve hot.