It is asparagus season!! I LOVE asparagus. I'm picking some everyday. That makes me very happy. I enjoy blanching it slightly and adding to salads, tossing it in stir-frys and my most favorite way to eat it is roasted with olive oil, salt & pepper. YUM!! I am also thrilled that about the time my fresh asparagus starts to show up, so does an abundance of fresh hen eggs. That means quiche!! I am sharing a quick quiche recipe (quick because it is crustless) that I especially enjoy. It is perfect for a lovely brunch or pair with a spring salad for a wonderful supper.
Asparagus Quiche
(Printable Version)
2 cups fresh asparagus, chopped
6 eggs, beaten
1 cup cream (or evaporated milk if you are wanting to reduce fats)
¼ tsp salt
¼ tsp pepper
¼ tsp cayenne
2 cups grated Swiss cheese
2 Tbsp grated Parmesan cheese
Preheat oven to 375°F. In small bowl, combine chopped asparagus, eggs, cream, salt, pepper and cayenne. Spray shallow 2-quart casserole with nonstick cooking spray. Sprinkle cheese on bottom of baking dish and pour egg mixture over. Bake about 35-40 minutes, or until inserted knife comes out clean. Remove and allow to sit for 10 minutes before serving.
Pop over to Michael's Foodie Friday and get inspired!!
