This crustless quiche recipe is a good choice for your next brunch, but it's also nice for a vegetarian dinner served with a side salad and a slice of focaccia. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.

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  • Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.

  • Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.

Nutrition Facts

157 calories; 2.4 g total fat; 1.5 g saturated fat; 10 mg cholesterol; 537 mg sodium. 316 mg potassium; 10.8 g carbohydrates; 1.3 g fiber; 3 g sugar; 21.4 g protein; 2074 IU vitamin a iu; 6 mg vitamin c; 33 mcg folate; 254 mg calcium; 3 mg iron; 17 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
04/14/2019
Attempted to make this with frozen asparagus because the store was out of fresh it was okay but not great. It definitely needs the fresh asparagus and I'm sure it will be delicious. Read More