Asparagus Mushroom Crustless Quiche

By Moxey2009

Ingredients

• 4 spears asparagus, trimmed and cut diagonally into 1-inch lengths
• 4 mushrooms, thinly sliced
• 1/2 tsp dried tarragon
• 6 large eggs
• 1/3 cup (80ml) half-and-half
• 2 oz (55g) 1/3 less fat Philadelphia cream cheese
• 1/3 cup (45g) Bisquick
• Salt and pepper
• 12 grape tomatoes, cut into halves

Details

Servings 2
Preparation time 10mins
Cooking time 40mins
Adapted from teatattler.com

Preparation

Step 1

Butter two individual 5-inch pie plates.

Divide asparagus and mushrooms evenly between the two individual pie plates. Sprinkle over the tarragon.

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 with cut side up.

Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and top is golden brown.