Squash Blossom and Asparagus Crustless Quiche
Squash Blossom and Asparagus Crustless Quiche is a delicious and easy to make summertime quiche. This quiche is made lighter by forgoing the crust and is packed with fresh summer produce!
Ingredients
- 6 large eggs
- 1/3 cup Gruyere cheese (or any mild melty cheese like mozzarella, cheddar, Havarti), grated
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1 green onion chopped finely
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 10 squash blossoms
- 5 spears asparagus woody ends trimmed and discarded
- 1/4 cup ricotta
Instructions
- Preheat oven to 375F and grease a pie plate or small baking dish of choice with olive oil.
- In a large bowl, combine the eggs, milk, Havarti, Parmesan cheese, green onion, parsley, salt and black pepper.
- Pour the egg mixture into the pie plate. Arrange the squash blossoms and the asparagus on top. Using a teaspoon, place dollops of ricotta on top.
- Bake the quiche in the oven for 30-35 minutes or until cooked through and set.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 108kcalCarbohydrates: 1gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 153mgSodium: 298mgPotassium: 92mgFiber: 0.1gSugar: 1gVitamin A: 437IUVitamin C: 2mgCalcium: 142mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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