Asparagus & Feta Cheese Crustless Quiche

• Vegetarian
• Gluten free

• Produce

  • 8 oz Asparagus
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 4 Egg whites
  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Dairy

  • 1 cup Cottage cheese, low fat
  • 2 tbsp Feta cheese

• Liquids

  • 1/4 cup Water

Found on cookincanuck.com

Description

Ingredients

• 8 oz. asparagus (preferably thin spears), cut into 1-inch pieces
• 4 eggs
• 4 egg whites
• ¼ cup water
• ½ tsp dried thyme
• 1 cup low-fat cottage cheese
• ¼ tsp salt
• ¼ tsp ground pepper
• 2 tbsp crumbled feta cheese

Directions

• Preheat the oven to 375 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
• Bring a large pot of water to a boil over high heat. Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Drain into a colander and rinse with cold water.
• In a large bowl, combine the eggs, egg whites, water, thyme, cottage cheese, salt and pepper. Whisk vigorously to break up the cottage cheese.
• Pour the egg mixture into the prepared pie dish. Sprinkle the asparagus throughout the egg mixture, then top with the feta cheese.
• Bake until the the egg is just set and a small, sharp knife inserted in the center comes out clean, about 30 minutes.
• Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

Nutrition