Rating: 5 stars 4.7
96 Ratings
  • 5 star values: 77
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.

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  • Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.

  • Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

  • Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

  • Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Nutrition Facts

291 calories; protein 11.5g; carbohydrates 3.9g; fat 25.9g; cholesterol 174.9mg; sodium 314.9mg. Full Nutrition
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