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A crustless asparagus quiche with baby spinach leaves that’s simple to make. It’s a delicious morning treat with little effort involved in preparation.

Since the beginning of the year, I have been following a strict low carb and low calorie diet along with regular exercise. I have lost over five pounds which is the few pounds I gained over the holidays and some extra.

Spinach and cheese is my favorite quiche, but I had a bag of frozen asparagus in the freezer and thought I’d give it a try with a little bit of baby spinach leaves. The result was delicious and a true morning treat with little effort.


  • 8 ounces asparagus cooked
  • 2 cups baby spinach leaves
  • 6 eggs beaten
  • 2 1/4 cup mozzarella cheese grated
  • 2 tablespoons parmesan cheese grated (can stuff is fine)
  • 2 cloves garlic minced
  • salt and pepper to taste


  1. Grease a 9-inch pie pan.
  2. Combine eggs with 2 cups of grated mozzarella cheese and garlic.
  3. Reserve about 1/4 cup of the egg mixture.
  4. Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan.
  5. Pour reserved egg mixture on top.
  6. Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top.
  7. Bake at 375 degrees F for about 30 minutes or until edges start to brown.

Recipe Adapted : CRUSTLESS ASPARAGUS QUICHE @ lowcarbyum
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