At about 6 weeks in length, the season for fresh asparagus is a short one. While it’s usually thought of as a side dish for dinner, why not incorporate asparagus into the breakfast menu? A crustless quiche is a simple but impressive way to bring this delicious vegetable to the table.
What is Quiche?
Quiches are savory French pies, typically composed of rich, flaky pastry and a cream based custard. Some quiches also include cheese. The possibilities for additions are practically endless making quiche a very versatile dish. Popular ingredients include bacon, ham, onions and spinach. Practically any vegetable can be used, including steamed broccoli, roasted peppers, mushrooms, fresh herbs, and zucchini, making it a great option for vegetarians. Because quiche can be baked in advance and re-heated, it’s an excellent dish for busy mornings and brunch with guests. It’s also delicious served at room temperature so it’s an option for lunchboxes and picnics. However, be sure to place an ice pack alongside so the eggs and cream do not spoil.
Making it Simple
A traditional quiche has a pastry crust, however, this version leaves out the crust, making it more like a frittata. By omitting the crust, the preparation is simplified – just mix the ingredients, pour into a pie plate and bake. The quiche can still be cut into wedges for serving, however, be sure to grease the pan before adding the custard and be let the quiche cool for about 15 minutes before serving so the custard will set and the wedges will stay intact.
Crustless Asparagus Quiche
Makes one 9” quiche
- 12 oz. fresh asparagus, woody ends trimmed and cut into pieces about 2” long (yields approximately 2 cups of chopped asparagus)
- 3 large eggs
- 1 cup whipping cream (35% M.F.)
- 1-1/2 cup (packed) grated old, sharp cheddar cheese
- Salt and pepper, to taste
- 1 teaspoon butter
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Steam asparagus until just tender, approximately 6 minutes (asparagus can also be boiled in a small amount of water until tender). Remove from heat and set aside to cool.
- In a large bowl, combine eggs, cream, cheese, salt and pepper. Stir until thoroughly mixed. Add cooled asparagus pieces and mix so the spears are evenly distributed.
- Grease a 9” pie plate with butter. Pour egg mixture into pie plate. Bake for approximately 25 minutes or until the top of the quiche is brown and puffed. Remove from the oven and let cool for about 15 minutes before serving.
- To serve: Run a sharp knife around the circumference of the quiche to ensure it will separate easily from the pie plate. Cut into wedges and serve.
- Optional: this quiche also pairs well with crab, lobster or ham. Add cooked meat or seafood to the egg mixture before baking.
