Asparagus Bacon Feta Crustless Quiche
Servings: 8 servings
  • 1/2 cup finely chopped onion
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 2 whole eggs beaten
  • 6 egg whites beaten
  • 1/4 cup feta cheese
  • 1 pound asparagus edges trimmed and chopped
  • 3 slices nitrate free bacon cooked and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sweet basil
  • 1/4 teaspoon oregano
  1. Preheat oven to 350 degrees F. Lightly spray a 9 inch pie pan or 12 count muffin tin with nonstick cooking spray ( I like to use cupcake liners).
  2. Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring occasionally, until onions are soft. Stir in asparagus and continue to cook for 3-4 minutes until bright green and crisp.
  3. In a large bowl, combine eggs, cheese, basil, oregano, salt and pepper. Add asparagus and bacon and stir to blend. Scoop into prepared pie pan or muffin tins.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.* I do not like wet eggs and so I prefer to cook and an extra 5 minutes or so until light brown around edges and top.