Asparagus and Mushroom Crustless Quiche
The veggie stars of the show are asparagus, crimini mushrooms, and leeks. I tend to eat a lot of asparagus not only during Spring and Summer but also when I'm feeling a little sluggish and bloated. Since asparagus contains vitamin A, C, K, folate, and powerful antioxidants, it helps me feel slim and trim and full of energy. Between the cage free, organic eggs and the mushrooms, you are also getting a great boost of B vitamins, iron, healthy immune boosting minerals, and heart healthy nutrients. Now obviously this is a vegetarian recipe vs. a vegan recipe. Since this is the Balanced Babe, we promote the emphasis of a plant-based recipe which means focusing on including greens and plant-based recipes with a balance on our own cravings and patterns. So, we don't completely shun dairy or eggs, but rather use it every so often to compliment our plate of veggies!
- 8 eggs
- 2 pounds asparagus
- 1 pound cremini mushrooms
- 3 leeks
- 1 cup nutritional yeast
- 2 oz Feta cheese
- 1 tbsp coconut oil
- 1 tbsp olive oil
- Preheat the oven to 350.
- Heat up the coconut oil in a saute pan and dice the leeks and mushrooms.
- Saute the leeks for five minutes then add the mushrooms and saute for another five minutes.
- In a bowl, whisk the eggs and nutritional yeast.
- Add the 1 tbsp of olive oil to the egg mixture.
- Grease a baking dish 9x9 with coconut oil and pour half of the egg mixture in.
- Pour the mushrooms and leaks over the eggs, then pour the rest of the egg mixture into the dish.
- Sautee the asparagus for about 5 minutes until slightly tender.
- Place the asparagus in the baking dish over the egg mixture.
- Sprinkle feta cheese on top.
- Drizzle a bit more olive oil on top.
- Bake for 30 minutes then serve!