Asparagus & Feta Crustless Mini Quiche

Name: Asparagus & Feta Crustless Mini Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Mediterranean
Ingredients: 250g asparagus, trimmed; 4 medium eggs; 200g plain quark; 1 1/2 level tbsp Dijon mustard; 1 tbsp extra virgin olive oil; 100g reduced fat feta cheese, crumbled

5 steps

Prep:15minCook:35min

These mouth watering quiches are so versatile - serve a few for a light meal, include them in a lunchbox or enjoy as a snack (5 mini quiche per serving).

Updated at: Thu, 17 Aug 2023 00:06:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.8 kcal (23%)

Total Fat32.2 g (46%)

Carbs11.7 g (5%)

Sugars5.3 g (6%)

Protein30.4 g (61%)

Sodium980 mg (49%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gasparagus

200gquark

1.5 level tbspDijon mustard

1 Tbspextra virgin olive oil

100greduced fat feta cheese

crumbled

Instructions

Step 1

Preheat your oven to 200C/fan 180C/gas 6.

OvenPreheat

Step 2

Cut off & reserve the asparagus tips, & thickly slice the remaining stalks. Add the sliced stalks to a small saucepan of boiling water over a high heat & cook for 4 minutes or until just tender. Drain in a colander & refresh under the cold tap.

Step 3

Whisk the eggs, quark, mustard & a little seasoning in a large bowl, then stir in the feta & the cooked asparagus stalks.

Step 4

Coat 10 holes in a non stick muffin tin with the olive oil & spoon the mixture into the holes. Lightly cover the asparagus tips with the oil, season lightly & scatter the tips over the quiches. Bake for 30-35 minutes or until set & patched with gold.

Step 5

Leave the quiches to cool (they will sink a little bit) before easing them out of the tin to serve.