Serves 2
A light, crustless quiche perfect for a spring breakfast or brunch.

Prep Time
15 min



  • 10 thin asparagus spears, cut into 1-inch pieces
  • 4 eggs
  • 1 cup milk
  • 1/2 cup Greek yogurt
  • 1/4 cup finely chopped fresh parsley
  • 1/4 tsp mustard powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 small onion, finely chopped
  • 5 oz goat cheese, crumbled
  • Oil spray


  1. Pre-heat oven to 375°F. Pre-heat a pan over medium heat. Add the asparagus and a 1/4 cup of water and cover; cook until tender but still firm and bright green, about 4 minutes. Drain and cool.
  2. In a medium bowl, beat the eggs and whisk in the milk, Greek yogurt, parsley, mustard powder, salt and pepper.
  3. Spray the inside of 4 individual baking dishes or ramekins with the oil spray. Spread the onion, asparagus and goat cheese evenly in the bottom of each dish and pour the egg mixture overtop.
  4. Transfer to the oven and bake for ~30 minutes or until the middle has set and a toothpick inserted into the centre of each comes out clean.


This recipe can also be made in one round baking dish or pie plate instead of 4 individual portions. Adjust the baking time accordingly.


We thank Jennifer of for this great recipe.
You can find more of her delicious recipes here.

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