Light-As-Air Crustless Asparagus & Feta Quiche Recipe (Gluten-free) by Jan Mostrom

I really love quiche. Quiche is one of those dishes that is so easy to fix for any meal – breakfast, brunch, lunch or dinner. And because I have a couple of close friends who are gluten-free, I like to try new gluten-free recipes I can share with them. This delicious crustless asparagus and feta quiche recipe fit the bill!

The. best part of this crustless quiche recipe is even if you aren't gluten-free, everyone will enjoy this light and fluffy dish. To make this easy quiche recipe you will need the following ingredients: thin asparagus, green onions, eggs, milk, half and half, dried oregano, salt, black pepper, feta cheese and fresh chives.

Serve this vegetarian quiche for dinner with a side of hot bread or a fresh garden salad. For breakfast or brunch, add a side of fresh fruit. 

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Cuisine: American 
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 6

Ingredients

• 8 - 10 thin asparagus spears, ends removed and cut into 1-inch pieces
• 4 - 5 green onions, chopped
• 6 large eggs
• 2/3 cup milk
• 1/4 cup half and half, (or substitute more milk)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/3 cup feta cheese, crumbled
• 2 tablespoons chives, finely chopped

Helpful Products

• Pie Plate
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Rubber Spatula
• Mixing Bowl
• Nonstick Cooking Spray
• Airtight Containers
• Pepper Grinder

Recipe Notes

• If you don't have asparagus, substitute what you have on hand to make this light-as-air quiche.

• Store the quiche in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Put the asparagus and green onions into a pie plate that's been sprayed with nonstick cooking spray.
   
2. In a medium bowl blend the milk, half and half, eggs, salt and pepper.
   
3. Pour the mixture over the vegetables. Add the feta crumbles and chives.
   
4. Bake in a preheated 350-degree F oven for 30 to 35 minutes, or until the eggs are set and the edges are turning brown.
   
5. Remove from the oven and cool for 5 minutes before cutting and serving warm with a side of fresh bread or biscuits.
   

Nutrition Facts Per Serving

Calories: 227

Total Fat: 12.4g

Saturated Fat: 4.5g

Cholesterol: 379mg

Sodium: 417mg

Total Carbohydrate: 13.4g

Dietary Fiber: 5.4g

Total Sugars: 6.2g

Protein: 19.1g

Vitamin D: 35mcg

Calcium: 211mg

Iron: 6mg

Potassium: 705mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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