Crustless Asparagus Quiche

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Chef & Child Ingredient of the Month, April 2015


a little oil or cooking spray, for the baking dish and skillet
2 cups asparagus, chopped bite size
2 stalks green garlic, chopped or 2 cloves garlic and 2 scallion, chopped & mixed
salt and pepper, to taste
4 large eggs
1 cup nonfat milk
1 cup low fat ricotta cheese


Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray.

Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown.

Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste.

Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish.

Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.

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