Asparagus Mozarella Quiche
Submitted by redladyz
Light crustless asparagus quiche with mozzarella, cottage cheese, Parmesan, and fresh parsley. A high-protein, low-fat brunch or dinner that’s naturally gluten-free.
YIELD
8 servingsPREP
25 minCOOK
60 minREADY
90 minThis crustless quiche is proof that lighter doesn’t have to mean boring.
Steamed asparagus gets folded into a puree of cottage cheese, part-skim mozzarella, egg whites, and mustard, then baked until golden and set.
The cottage cheese does the heavy lifting here, creating a creamy, custard-like filling without the cream or butter you’d find in a traditional quiche.
A dusting of Parmesan on top gives it that salty, nutty crust that makes every bite feel more indulgent than it actually is.
Pro Tips
- Steam the asparagus until just tender, then chop it so you get even distribution throughout the quiche
- Blending the filling in a food processor gives you a smoother, more uniform texture
- Let it cool for 10 minutes before slicing; cutting too early and it’ll fall apart on you
Ingredients
Directions
Coat 10 inch quiche pan with nonstick cooking spray.
Cut asparagus into 2 inch pieces.
Steam until tender, about 5 minutes.
Cool and chop.
Purée cottage cheese, Mozzarella, onion, parsley, egg, egg whites and mustard in processor.
Fold in chopped asparagus.
Pour into prepared quiche pan.
Sprinkle with Parmesan.
Bake in preheated 325 degree F oven for 1 hour or until set.
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