Crustless Spinach & Asparagus Quiche with Gruyère

Name: Crustless Spinach & Asparagus Quiche with Gruyère
Cuisine: European, Mediterranean, French
Ingredients: 1 tablespoon extra-virgin olive oil; ½ cup chopped yellow onion; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 2 cups packed baby spinach; 2 teaspoons fresh thyme leaves; 2 cloves garlic, minced; 2 cups egg whites; ½ cup half-and-half; 1 tablespoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 ½ cups shredded Gruyère cheese; 2 cups turkey sausage

3 steps

Updated at: Tue, 30 Jan 2024 00:47:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories318.1 kcal (16%)

Total Fat19.3 g (28%)

Carbs6.2 g (2%)

Sugars3.4 g (4%)

Protein29.7 g (59%)

Sodium789.3 mg (39%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonextra-virgin olive oil

½ cupyellow onion

chopped

1 poundfresh asparagus

trimmed and cut into 1-inch pieces

2 cupsbaby spinach

packed

2 teaspoonsfresh thyme leaves

2cloves garlic

minced

2 cupsegg whites

½ cuphalf-and-half

1 tablespoondijon mustard

¼ teaspoonsalt

¼ teaspoonground pepper

1 ½ cupsshredded gruyère cheese

2 cupsturkey sausage

Instructions

Step 1

Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.

Step 3

Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the asparagus mixture and cheese; spoon into the prepared pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.