INGREDIENTS
8 thin asparagus spears, ends removed and cut into 1-inch pieces
4 green onions, chopped
6 large eggs
2/3 cup milk, of choice
1/4 cup half and half, (or substitute more milk)
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1/3 cup feta cheese, crumbled
2 Tbsp chives, finely chopped
INSTRUCTIONS
- Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
- Snap off the ends of the asparagus spears and cut into 1-inch pieces. No need to cook the asparagus beforehand as long as you use thin asparagus spears.
- Chop the green onions.
- In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
- Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top.
- Sprinkle on the feta cheese and chives.
- Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.
SOURCE: https://www.eatyourselfskinny.com/asparagus-and-feta-crustless-quiche/#wprm-recipe-container-22332
