Aunt Rocky’s Asparagus Mushroom Crustless Quiche

Preheat oven to 350ºF. Grease an 8×8 casserole or a 9-inch pie pan and set aside.

In a medium frying pan, melt butter and sauté mushrooms, asparagus, and onion until asparagus is fork tender. Add seasonings to the vegetables and mix well. Transfer to greased baking dish.

Sprinkle 3/4 of the shredded cheese over the vegetables in the baking dish.

Break the eggs into a medium mixing bowl, and beat well with a whisk. Add cream and water and whisk well, until mixture is creamy and a consistent color. Add the seasoning and whisk again.

Slowly pour egg mixture over vegetables and cheese. Top with reserved cheddar cheese.

Put in oven and bake for 55 minutes, or until a knife in the center comes out clean. Let rest 10 minutes before serving. Quiche will fall as it cools.

Refrigerate or freeze leftovers.

Notes:
• As you can see in the photo, the vegetables tend to stay on the bottom. It’s very important to sautè them until most of the moisture is gone, especially the mushrooms. Otherwise, they release their moisture into the quiche, and you’ll have a watery bottom when you cut it.
• You can use leftover cooked asparagus, if you have some. No need to sauté it, just add it to the vegetables after the onion and mushrooms are cooked. This base quiche recipe can be used and adapted to any vegetables you have on hand.
• I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 437, Total Fat 39 g, Saturated Fat 15 g, Sodium 261 mg, Potassium 278 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Net Carbs 4 g, Sugars 2 g, Protein 19 g. Macros: 79% fat, 17% protein, 4% carbs.

© July 20, 2017 Roxana Lopez for Aunt Rocky’s.