Crustless Asparagus Quiche
This delicious quiche is quick to make and holds together perfectly for easy slicing. You can substitute the asparagus for other vegetables – broccoli, courgette and cauliflower all work well.
Difficulty: Easy
Servings
6
SlicesPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 tbsp 1 olive oil
500 gm 500 fresh asparagus spears, ends trimmed and chopped
7 7 eggs
1/2 cup 1/2 cream
3 3 spring onions, sliced
1 cup 1 grated tasty cheese
1/3 cup 1/3 plain flour
1/2 tsp 1/2 baking powder
Salt and pepper – to taste
Directions
- Heat oven to 200c and line the base of a 20cm x 30cm dish with baking paper and spray sides generously with baking spray.
- Heat a frying pan over medium heat with olive oil, then add the chopped asparagus, season with salt and pepper, and sauté for a few minutes until just starting to soften. Add the spring onions and cook for a minute, then remove from the heat.
- In a large bowl mix the flour, baking powder and a pinch of salt together. Add one egg and beat well with a whisk until all smooth. Add the remaining eggs and the cream and whisk well. Fold through the cheese and half of the sauteed asparagus and spring onion mixture.
- Gently pour the egg mix into the prepared baking dish and arrange the rest of the sauteed vegetables on the top in a single layer. Cook for 25-30 minutes until golden brown and puffed up and set in the centre. Remove from the oven and leave to cool on a wire rack for 10 minutes before removing from the tin to slice and serve.
Recipe Video
Notes
- For more recipes visit https://www.eggs.org.nz/