Quiche is a great dish to make the night before a busy work week starts as it is great to have it on hand for a healthy dinner or a quick bite for running out the door in the morning. I love making this crustless asparagus quiche as you can basically add anything you have on hand into it. A few years ago, I started cutting back on the amount of “flour” products we eat, not for any particular reason, except to cut carbs – they are bad for our waistlines, right?
I came up with this simple basic quiche recipe and I just add whatever I have on hand to flavor it and to add some texture. In order to give the quiche some stability when you slice into it, I add lots of veggies to the bottom of the quiche pan, sort of like the crust, it works perfectly! This particular quiche is an asparagus one with caramelized shallots. I always find it funny when Lenny reaches for the hot sauce to season his quiche, sort of like the little kid who puts ketchup on everything, so this time, I added a dried chili from our garden last summer. It was just enough spice, to leave that bottle in the fridge! It is really a simple and delicious recipe.
Asparagus “Crust” for crustless Quiche
Pouring in egg and cheese mixture.
- 6 eggs
- 1 cup milk, whole
- 1 cup heavy cream
- 6 oz swiss cheese, grated
- 1 lb asparagus, sliced at an angle into pieces
- 3 shallots, thinly sliced
- 1 dried chili, crunched
- grey sea salt, to taste
- 1 tablespoon butter
- 2 tablespoons olive oil
Heat oven to 425.
Spray quiche pan with olive oil and set on a cookie sheet.
Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside.
Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and slightly cooked. They will have a bit of a crunch to them.
Add shallots and toss, just to coat.
Remove from heat and spread into the quiche pan.
In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese.
Pour over the asparagus.
Bake for about 30 – 40 minutes, until set in the middle and lightly golden on top.