Crustless Spinach & Asparagus Quiche with Gruyère

 From EATINGWELL - this was a great quick and easy weekend breakfast!

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped yellow onion
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups packed baby spinach
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic, minced
• 6 large eggs
• ½ cup half-and-half
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 ½ cups shredded Gruyère cheese
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  Instructions Checklist
  • Step 1

    Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.

  • Step 2

    Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.

  • Step 3

    Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the asparagus mixture and cheese; spoon into the prepared pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.