Crustless Asparagus Quiche for One
Be the first to rate it
A crustless quiche with roasted potatoes, asparagus, onion, and fontina, baked in a 5-inch dish.
Ingredients
- ¾ cup diced red-skinned potatoes
- ¾ cup chopped fresh asparagus woody ends removed
- ½ cup sliced onions
- 2 garlic cloves chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt divided
- ¼ teaspoon coarsely ground black pepper divided
- 2 large eggs
- 4 tablespoons heavy cream
- ½ cup shredded fontina cheese (about 4 ounces)
Equipment
- baking sheet
- mixing bowl
- whisk
Directions
- Heat the oven to 400°F. On a sheet pan, toss the potatoes, asparagus, onion, and garlic with the oil, half of the salt, and half of the pepper.
- Roast for 12 to 15 minutes. Let the vegetables cool a little.
- Lower the oven to 350°F and grease a 5-inch square baking dish.
- Whisk the eggs, cream, and the remaining salt and pepper. Stir in the cheese and the roasted vegetables.
- Pour the mixture into the dish and bake for about 25 minutes, until puffed, set, and lightly golden.
Nutrition
Serving: 567g | Calories: 903kcal | Carbohydrates: 40g | Protein: 38g | Fat: 67g | Saturated Fat: 31g | Trans Fat: 0.8g | Cholesterol: 625mg | Sodium: 1776mg | Potassium: 1251mg | Fiber: 5.8g | Sugar: 9.5g | Vitamin A: 3082IU | Vitamin C: 28mg | Calcium: 583mg | Iron: 5.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup diced red-skinned potatoes counted as red potatoes, ½ cup shredded fontina cheese counted as cheddar. Brands and portions vary, so use it only as an approximation.