Crustless Asparagus & Pepper Mini Quiche

You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1 quiche

  • Calories 65
  • Carbohydrate 4 g
  • Protein 5 g
  • Fat 3 g
  • Saturated Fat 0.9 g
  • Dietary Fiber 1 g
  • Cholesterol 35 mg
  • Sodium 150 mg

This Recipe Serves 12


Cooking Spray
1 Tbsp Olive Oil
1 bunch asparagus, trimmed and diced
1 small onion, diced
1 yellow bell pepper, seeded and diced
½ tsp salt (optional)
¼ tsp ground black pepper
2 eggs
6 egg whites
1/3 cup skim milk
6 Lite Laughing Cow Original Cheese Wedges, halved


  1. Preheat oven to 375 degrees.
  2. Spray a muffin pan with cooking spray.
  3. Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
  4. In a medium bowl, whisk together eggs, egg whites and milk.
  5. Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be ½ to ¾ full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
  6. Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
  7. Bake for 20 minutes. Serve immediately.

MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.

Seasonal Summer Meals

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