Asparagus Mushroom Crustless Quiche

• Vegetarian

• Produce

  • 12 Grape tomatoes, halves
  • 4 Mushrooms
  • 4 Spears asparagus
  • 1/2 tsp Tarragon, dried

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/3 cup Bisquick
  • 1 Salt and pepper

• Dairy

  • 1/3 cup Half and half or milk
  • 2 oz Philadelphia 1/3 less fat philadelphia cream cheese, less fat

Found on teatattler.com

Description

Directions

• Butter two individual 5-inch pie plates.
• Divide asparagus and mushrooms evenly between the two pie plates. Sprinkle tarragon over the asparagus and mushrooms.
• Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
• Divide egg mixture evenly between the two pie plates. Top with grape tomatoes cut side up.
• Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.

Nutrition