Mini Crustless Quiches with Asparagus and Oven Dried Tomatoes
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Mini Crustless Quiches with Asparagus and Oven Dried Tomatoes
Crustless quiche is the perfect dish to save on carbs and for an easy Passover recipe. Using whipped cream cheese adds a creaminess without too much fat.
Times
- Prep Time : 10 min
- Cook Time : 15 min
- Ready Time : 25 min
Servings
Ingredients
- 1 cup grape tomatoes
- Nonstick cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound asparagus
- 1 teaspoon olive oil
- 4 large eggs
- 1 cup skim milk
- 1/2 cup Temp Tee Whipped Cream Cheese
- 1/4 cup Parmesan cheese
Directions
Prepare tomatoes, this can be done up to a week ahead. Preheat the oven to 300 degrees. Slice tomatoes in half and spread out cut side up on a cookie sheet. Spray with cooking spray and sprinkle with salt and pepper, place in the oven for about 30 minutes.
Set the oven to broil. Place asparagus on baking sheet and sprinkle with oil and salt and pepper. Broil for 5 minutes. Remove from oven and cut into 2 inch pieces.
Preheat oven to 450 degress. Prepare a 6 cup muffin tin with cooking spray. Whisk eggs, milk, Temp Tee Whipped Cream Cheese, salt and pepper in a large bowl. Stir in tomatoes and asparagus. Pour into muffin tins and sprinkle Parmesan cheese on top. Bake for 15 minutes or until set and lightly browned. Serve warm or cold.
Nutrients
Servings Per Recipe: 6
Amount Per Serving
- Calories: 150
- Total Fat: 11g
- Cholesterol: 145mg
- Sodium: 370mg
- Total Carbs: 5g
- Dietary Fiber: 1g
- Protein: 9g
About Tamar Genger MA, RD
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11 Responses to Mini Crustless Quiches with Asparagus and Oven Dried Tomatoes
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Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Tamar, these look so delicious and so satisfying and best yet . . . they won’t make me so lethargic because it’s matzah-free
These are definitely happening this Pesach
I made them this morning. I couldnt find Temp Tee (tried 3 stores) so I substituted J & J Calorie Reduce Whipped Cream Cheese. It was very salty and I didnt even use the full amount in the recipe since I had already salted the vegetables. Also very hard to get out of the greased muffin tins. Any suggestions – these looked so appetizing and I really want them to work??? Rosette
You might have to let them cool a bit before taking them out of the muffin tins, but I didn’t wait long for mine, I just used a knife to scrape around the outside and then popped them out. You could always make them in ramekins and keep them inside. I always suggest salting to taste, so you can reduce that amount of course and using a different cream cheese could definitely affect the saltiness.
This is just perfect for our dairy-loving family. Great idea for a vegetarian dinner anytime.
How about putting them in a muffin tin lined w/foil cupcake cups. You can buy them in any supermarket. Remove the paper before using.
Judi
These sound wonderful. Is there a veggie I could substitute for the asparagus (trouble checking them)? I’d like to make them in cupcake cups to take on a family picnic to Gan Sacher in Jerusalem!
This is a very versatile recipe, any veggie would work, whatever you like most, maybe try zucchini for easy checking.
How far in advance can I make these?
You can make them at least 1 day ahead, I would not freeze them.
Hello Tamar,
These mini quiches look delicious. I was wondering if it could be made in a pan instead of muffin tins. Would you suggest a 9 inch pan? Would I need to change the oven temperature and time?
Hi Rhonda, it should work well in a 9 inch round pan, if it is too much you can just use the extra as an omelet in a pan, don’t want anything to go to waste. I think the oven temp should stay the same, it would just need longer cooking, play that by ear.