Weekends (or any day) that start with Quiche are sure to be a good one…
Now that Spring is in Full Swing your go-to Quiche can enjoy a whole new flavor profile!
Spring has Sprung
This Quiche has a strong delicious Asparagus Flavor throughout which is encased in fluffy eggs and topped with chewy delicious cheese! If you prefer a more dense egg dish, then you are probably looking for more of a frittata (which can be accomplished by cutting out most of your milk and then the eggs will be dense instead of light and airy).
- 1 handful asparagus
- 6 eggs, well beaten
- 1 cup milk (or half & half - or a combination)
- salt and fresh ground black pepper to taste
- Olive Oil - enough to coat pan
- ¼ cup goat cheese gouda (or another good strong cheese) - optional
- ¼ cup fresh mozzarella pearls or fresh mozzarella pieces
- cooking Spray
- Pre-Heat Oven to 375
- Wash and dry asparagus and and cut to a size which will fit into your pan in a single layer. Heat olive oil in heavy frying pan, then add the asparagus, season with salt and fresh ground black pepper, and cook at high heat about 2-3 minutes. When asparagus is barely browning on one side, turn and cook about 2 minutes on the other side.
- While asparagus browns, grate/shred/chop/etc your cheeses and mix up your egg & milk. If you are cooking your Quiche in a pie dish, lightly coat with Cooking Spray and then put your lightly browned asparagus in the dish then pour your eggs on top & then evenly spread your cheeses on top. If you are cooking in your fry pan then just add ingredients on top of your asparagus in the pan.
- Bake for about 30 minutes and then shake your pan to ensure it is set. If your top is not browned, feel free to throw it under the broiler for a minute or two (if your dish is broiler safe of course).
Adapted & Inspired by Kalyn’s Kitchen
One Year Ago – Black Bean Casserole… rice with black beans and spice, all baked together into perfection!
And I leave you with this, Today’s Question of the Day… Do you prefer Fluffy or Dense Eggs?