Crustless Asparagus Quiche for One

Course Breakfast

Cuisine American

Keyword asparagus quiche, crustless quiche, fontina quiche, quiche for one

Prep Time 15

Cook Time 40

Total Time 55

Servings 1 serving

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)

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

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.