“This is a crustless quiche – perfect for all stages of low-carbing, and quick and easy to make. If you can’t find vegetarian Gruyère cheese, use vegetarian Emmental, which is widely available, instead. 3g carbs and 25g protein per serving.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 9 ounces asparagus (trimmed and cut into 2inch lengths)
  • 6 ounces cheese (Gruyere, finely grated)
  • 6 eggs, whisked
  • salt & freshly ground black pepper

Directions

  1. Cook the asparagus in a little boiling water for a few minutes until it’s just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.
  2. Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with the remaining cheese.
  3. Bake in a preheated oven, 180ºC, 350ºF, Gas Mark 4, for 25–30 minutes, or until set, risen and lightly browned.
  4. Serve hot, warm or cold.

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