26 March 2014
I love a good quiche. You just stick it in the oven and tidy the kitchen table/ hang up the washing/ play cars with your kid (delete as appropriate) while it cooks. A perfect midweek meal. But I haven’t eaten quiche since I had to go wheat free in my pregnancy four years ago, so I thought it was time to experiment with an alternative. Welcome to the crustless quiche!
- 8 sticks green asparagus
- 100g bacon bits
- 6 eggs
- 200ml cream
- 1 cup grated Emmental cheese
- 1 heaped tablespoon chopped chives
- salt & pepper
- Pre-heat your oven to 180°C
- Peel the bottom half of the asparagus and chop of the ends, cut it half, then steam for about 5 mins (I popped them in our microwave steamer which saved time on boiling water first)
- While the asparagus is steaming, fry the bacon bits in a pan until they start to crisp. If you can’t find bacon bits, just use rashers and chop them up. If you’re a vegetarian, replace the bacon with finely chopped mushrooms instead and fry for a few minutes.
- In a mixing bowl, whisk the eggs, then add in the cream, cheese and chives and season with salt and pepper. In Germany I can only get hold of whipping cream, in the UK I’d probably use single cream. You can replace the Emmental with Cheddar or another cheese of your choice if you so please.
- Grease a pie dish, spread the bacon (or mushrooms) on the bottom, pour the egg mixture on top, then arrange the asparagus on top of that – you can see where I left a space, as the boy doesn’t like asparagus.
- Bake in the oven for 30-40 minutes until set in the middle. If it looks like it may start to burn, cover with tin foil.
- Serve with some new potatoes (I set them to boil while the quiche was in the oven) and a side salad.