This is a crustless quiche – perfect for all stages of low-carbing, and quick and easy to make. If you can’t find vegetarian Gruyère cheese, use vegetarian Emmental, which is widely available, instead.

 

 

• 250g (9oz) asparagus, trimmed and cut into 5cm (2inch) lengths
• 175g (6oz) Gruyère cheese, finely grated
• 6 eggs, whisked
• salt and freshly ground black pepper

Cook the asparagus in a little boiling water for a few minutes until it’s just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.

Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with the remaining cheese.

Bake in a preheated oven, 180ºC, 350ºF, Gas Mark 4, for 25–30 minutes, or until set, risen and lightly browned.

Serve hot, warm or cold.

3g carbs and 25g protein per serving.

Taken from Rose Elliot's The Vegetarian Low-Carb Diet, published by Piatkus.

Photo by Ant Jones for Cook Vegetarian!