When I went to lunch the other day with my friend (see previous post), she ordered a quiche. It looked delicious and I have been craving one ever since. However, I have been trying to eat a few less carbs lately. So I thought I would create a crust-less quiche.
I probably should be trying to eat less fat too, but one vice at a time, right?
This was so easy to make and I didn’t miss the crust at all. Asparagus is in season, so I used it, along with onion. You could substitute any vegetable and cheese in this quiche and it would still turn out wonderful. You could add ham, mushrooms or bacon too. I did lighten it up a little by replacing all cream for half cream and half 2% milk.
Crust-less Quiche ~ Serves 4
Active Time 15 minutes
Total Time 55-60 minutes
16 Thin Asparagus Spears, tough ends removed and cut into 1 inch pieces
1/2 small onion, chopped
2 tablespoons unsalted butter, plus more for buttering pie plate
1-1/2 tablespoons dried plain bread crumbs
2 cups Gruyere Cheese
4 large eggs
1 cup heavy cream
1 cup 2% milk
Equipment – one 10 inch quiche dish or glass pie plate
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread crumbs.
Cook onions and asparagus in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 10 minutes. Spread in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 35 to 45 minutes. Cool slightly before cutting into wedges.
The farmer’s markets are starting to run again here in NC. I am really looking forward to getting out and seeing what is coming in from the fields. We are settling into our new home and I hope to have more time to create some seasonal dishes to share with you.