Get your vegetable fix early in the day with this yummy Asparagus Quiche.
-Recipes from More Vegetables, Please! by Elson Haas, M.D. and Patty James; 2009; New Harbinger Publications, Inc., newharbinger.com
This is a crust-less quiche that is wonderful served in the spring when asparagus are at their peak, but it’s just as good as a breakfast dish any time of year.
Makes 12 Servings
1 cup shredded Swiss cheese
½ cup shredded cheddar cheese
1 ½ cups chopped asparagus
1/3 cup chopped green onions, white parts only, or shallots
1 cup sliced mushrooms
12 whole eggs
2 cups milk
½ teaspoon nutmeg, or to taste
1 teaspoon sea salt
½ teaspoon black pepper, or to taste
Chopped fresh parsley, stems removed, for garnish (optional)
1. Preheat oven to 375°F. Grease a 9” x 13” pan. Spread cheeses on bottom of pan and top with asparagus, onions, and mushrooms.
2. Whisk together eggs, milk, nutmeg, salt, and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean. Garnish with parsley, if desired.
If you’re a fan of asparagus, try this Sauteed Asparagus and Shrimp with Gremolata recipe, or something else from our Recipe File.