This terrific portobello and asparagus quiche is gluten-free and paleo-friendly, using a meaty portobello mushroom as the quiche crust. Sponsored by Davidson’s Safest Choice Eggs™.
It is officially April and spring is here! Southern California is finally getting some much needed rain and our garden is prepped and ready for us to begin planting. We are entering my favorite months of the year, Spring through Summer. The days are getting longer. The sun is shining. I can feel my winter blues fading away.
As you know, I have been consuming quite a lot of mushrooms lately, and I adore my morning quiche. As I try to eat minimal carbs, I typically bake my quiche without a crust. It’s quick, easy and healthier. So today I am sharing a very Spring quiche using a portobello mushroom as my crust.
For those of you old enough to remember, back in the 80’s a book came out that started all of this controversy over my beloved quiche. The title said it all, Real Men Don’t Eat Quiche: A Guidebook to All That is Truly Masculine. I never did read the book, but luckily it proved to be a satirical piece about masculine stereotypes.
And here I am today, married not just to a man, but a real manly man. And he definitely eats quiche. In fact, he’s so manly he ate two of these portobello quiches.
Aren’t chive blossoms beautiful? YAY Spring!
Asparagus also screams spring to me, so I added them to my mini quiche along with fresh chives from my garden and some Swiss cheese. These bad boys are perfect to bake over the weekend and reheat for breakfast on those busy mornings.
You can easily fill up your baking sheet with portobello quiches to serve at your Easter brunch. What a great way to use up some of that leftover Easter ham!!
I love using portobello mushrooms as baking vessels, whether they are filled with eggs, spinach or even something hearty like sausages, marinara and cheese. The meals are very filling and perfect for those following a low-carb lifestyle!
- 4 portobello mushrooms
- 5 large eggs
- 1/4 cup chopped dill
- 1/8 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 12 asparagus
- 1 oz grated Swiss cheese
- Preheat oven to 375ºF.
- Wipe mushrooms clean with a paper towel, remove the stem and scrape out the gills. Do not wash the mushrooms as they will soak up water.
- Make sure the mushrooms have no rips or tears otherwise the quiche batter will spill out.
- In a medium-sized bowl whisk together eggs, dill, cream, salt and pepper.
- Trim asparagus to fit into mushrooms and divide evenly (3 spears each) into the portobello mushrooms.
- Sprinkle grated cheese evenly into each portobello mushroom.
- Place portobello mushrooms onto a baking sheet and carefully spoon or pour quiche batter evenly into the portobello mushroom shells.
- Bake until top is golden, approximately 35 minutes.
Serving Suggestions: These make a terrific lunch or light dinner, too.
Cooking Tips: Stir in some ham or bacon into your quiche batter, too. Also try other herbs like dill or mint.
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Serving Size:1 quiche
Amount Per Serving: Calories: 166 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 247mg Sodium: 253mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 13g