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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 275.5
  • Total Fat: 18.1 g
  • Cholesterol: 193.7 mg
  • Sodium: 492.3 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 20.2 g

View full nutritional breakdown of Cheesy Crustless Asparagus and Spinach Quiche calories by ingredient
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Cheesy Crustless Asparagus and Spinach Quiche

Submitted by: NE-LADYDI
Cheesy Crustless Asparagus and Spinach Quiche

Introduction

This recipe is one that I conjured up since I wasn't able to find one that had all the ingredients I used. My family loved this. I served hash brown patties for a side. [:-bd] This recipe is one that I conjured up since I wasn't able to find one that had all the ingredients I used. My family loved this. I served hash brown patties for a side. [:-bd]
Number of Servings: 10

Ingredients

    8 Large eggs
    10 slices Swiss cheese
    1 Evaporated Milk 12oz. can
    10 oz. package Frozen Spinach, thawed and drained with 2 -3 Tablespoons of butter or
    11 oz. Birds Eye Steamfresh lightly sauced creamy spinach (steamed in microwave)
    2 cups Asparagus spears, fresh
    1 Tablespoon Onion powder
    1 teaspoon Salt (optional)
    1/2 teaspoon Pepper
    1/2 nutmeg, ground
    1 cup Cheddar Cheese, shredded
    1/2 cup Sweet Bell pepper, green or red


Tips

I put my baking dish on the lower rack in the oven to prevent the top from browning too fast and the hash brown patties on the top rack. So if the Swiss cheese starts to brown too quickly, spray cooking spray on the inside part of a sheet of aluminum foil and cover the baking dish the rest of the baking time.


Directions

Cut off the hard ends on the asparagus spears and then cut into 1 inch pieces. Add to the bottom of the prepared (sprayed/oiled) baking dish 9"x13". Put all eggs and evaporated milk into a large bowl. Mix until the eggs are completely incorporated with the milk. Mix in the salt, pepper, onion powder, nutmeg & cheddar cheese until blended. Set aside. On medium heat, cook bell peppers until almost tender then add the spinach until excess water has burned off from the spinach. Take off heat and add butter, (or use Birds Eye Steamfresh) Add this on top of the asparagus. Pour egg mixture on top of the cooked bell pepper and spinach. Lay the Swiss cheese evenly across the top of mixture. Bake at 375 for 35 to 45 minutes or until knife inserted in center comes out clean.

Serving Size: 10






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