I’m excited to share a recipe from the esteemed Michelle Babb, MS, RD of Eat. Play. Be. Michelle is a mindful-eating master with a passion for cooking and teaching people how to enjoy healthful meals, deliciously – for life.
Now here’s something you don’t eat every day: a crustless quiche – but make no mistake, this recipe is upper-crust-caliber! Enjoy!
Michelle’s Crustless Asparagus Quiche
The beauty of this recipe is that there’s no crust to mess around with.
INGREDIENTS
4 large eggs
1/4 cup gluten-free flour
¼ cup Himalayan Tartary Buckwheat Super Nutrition Flour
1 ½ teaspoons baking powder
½ cup finely chopped onion
½ cup grated parmesan cheese
1 cup shredded gruyere or cheddar cheese
2 tablespoons fresh parsley, or 1 tablespoon dried
½ teaspoon sea salt
½ teaspoon dried oregano or marjoram
½ teaspoon sea salt
dash of freshly ground black pepper
½ teaspoon garlic powder
½ cup olive oil
1 bunch (~2-3 cups chopped) asparagus*
½ pint cherry tomatoes, quartered or slivers of red or orange peppers for garnish, if desired
METHOD
Preheat oven to 350° F.
Spray a 9” x 13” baking dish with cooking spray. Set aside.
In a large bowl, whisk the eggs. Add and mix in all the ingredients except asparagus.
Fold in chopped asparagus.
Pour into prepared pan. Bake about 25 minutes, or until set and slightly brown around edges.
When cooled, cut into squares and garnish with cherry tomato or red pepper if desired. Best when served at room temperature.
Store leftovers in the refrigerator.
*can substitute thinly sliced zucchini (about 3 cups) in season

Your Immune Balancing Superstar
Himalayan Tartary Buckwheat
Super Nutrition Flour
Jam-packed with 280 mg of immune-active plant polyphenols like quercetin and rutin per serving (¼ cup), with natural 2-HOBA, fiber, protein and resistant starch. 100% organic plant nutrition!