Crustless Asparagus and Tomato Quiche

Print Friendly, PDF & Email


  • 1 bundle of asparagus (trimmed and cut into 2-inch pieces)
  • 4 green onions (chopped)
  • 12 grape or cherry tomatoes (halved)
  • 1 cup skim milk
  • 4 eggs
  • 4 egg whites
  • 2 teaspoons Dijon Mustard
  • 1 1/2 teaspoons dried thyme)
  • 1/4 teaspoon black pepper
  • 1/2 cup cheddar cheese (shredded, reduced-fat)


  1. Preheat the oven to 350°F. Lightly spray a 9-inch glass pie pan with cooking spray.
  2. In a medium nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the asparagus and green onions for 4–5 minutes, or until soft. Arrange the asparagus mixture and the tomatoes in the pie pan.
  3. In a medium bowl, whisk together the remaining ingredients except the cheese. Pour the mixture over the vegetables. Sprinkle with the cheese.
  4. Bake for 30–35 minutes, or until a knife inserted in the center comes out clean. Let the quiche cool for about 10 minutes before slicing into 4 equal slices.