CRUSTLESS ASPARAGUS QUICHE WITH SPINACH MUSHROOMS AND SAUSAGE

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CRUSTLESS ASPARAGUS QUICHE WITH SPINACH MUSHROOMS AND SAUSAGE

Yummy for Lunch Dinner or any time of day! 

Quiches are great foils for adding a variety of vegetables. I think the vegetables actually make a prettier quiche, and it certainly doesn’t hurt that they add extra nutrition to this brunch dish. For the meat lovers, I added some Italian style chicken sausage. After all, real guys do eat quiche

Servings: 4servings

Prep time: 30minutes

Cooking time: 30minutes

Resting Time: 10minutes

This easy no-crust sausage quiche is packed with nutritious and flavorful veggies. Fiber-rich, low-carb, and keto-friendly, this colorful egg dish is ideal for a relaxing weekend brunch with friends and quick enough for a busy weeknight dinner!

INGREDIENTS:

  • Fresh Asparagus, stems removed
  • 200g/7oz Sliced Mushrooms
  • 150g/6oz Frozen Spinach, thawed and drained
  • 1 Onion sliced
  • 1 Garlic Clove, crushed
  • 1 Large Wudy Sausage, sliced
  • 8 Eggs, beaten
  • 1 Cup Milk
  • 50g/2oz Feta Cheese, crumbled
  • 1/3 Cup Parmesan Cheese
  • 100g/4oz Shredded Mozzarella
  • Salt/pepper
  • Cherry Tomatoes sliced for on top

INSTRUCTIONS:

  1. In a pan over medium heat, saute the onions in a tablespoon of butter.
  2. When they start to soften add the mushrooms and garlic.
  3. After 5 minutes add the spinach and cook for 3 more minutes.
  4. Remove from heat and stir in the wudy sausages.
  5. In a bowl, whisk the eggs and add milk and parmesan.
  6. Season with salt/pepper.
  7. Butter grease a 28cm pie dish and cover the base with the mushroom and spinach filling.
  8. Top with crumbled feta cheese then pour over the egg mixture.
  9. Top with shredded mozzarella to cover the eggs.
  10. Place a few asparagus and cherry tomatoes on top and bake in oven 180C/350F for 45 minutes or until set and slightly browned on top.
  11. Enjoy!

NOTES:

Veggies: If desired, mushrooms and/or tomatoes can be omitted or replaced with your choice of veggies (zucchini, yellow squash, bell peppers, asparagus)

Fresh Mushrooms: substitute a 4oz can of mushroom stems & pieces (drained)

Grape tomatoes: substitute cherry or chopped plum tomato, 10 oz can of diced tomatoes, drained, or sundried tomatoes

Ground sausage: substitute cooked bacon (crumbled), cubed ham, or diced cooked chicken

Fresh spinach: substitute 6 1/2 oz Frozen Chopped Spinach (thawed and excess moisture squeezed out)

Heavy cream: substitute 1/4 cup of melted butter combined with 3/4 cup of milk and mix thoroughly for 1 cup of heavy cream.

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