Real women eat crustless quiche. If you're wondering what real men eat, there's a very simple answer: whatever is most fattening on the menu plus a side of bacon. Am I right? All the men in my life eat like kings without a shred of remorse afterwards. Not fair.
This crustless quiche is my new favorite party recipe. It's great to bring to a party or serve at your own and it pairs with just about everything. You can make it for brunch, lunch, or dinner and serve alongside sliced tenderloin, smoked salmon, or tomatoes.
It looks pretty on the plate or dramatic, left whole, featured in the middle of a buffet table. It's effortless to whip up, and most importantly for my friends out there who suffer from Celiac disease, this recipe is GLUTEN FREE.
The crustless wonder quiche reheats well so it can be made in advance. I also found it to be quite tasty cold at 3 A.M in the morning after the party was over. Jeez, what else can I say? This could quite possibly be the miracle quiche – the quiche that allows real men to finally unite with real women on the subject of real food. Besides, finally that bizarre rectangular tart pan will get put to good use.
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Crustless Asparagus & Cheese Quiche serves 6-8 people
1 bunch skinny asparagus, trimmed and blanched
5 large eggs
1 Heaping Tablespoon crème fraîche or sour cream
1 Tablespoon milk 250 grams crumbled feta or crumbled goat cheese
70 grams grated emmental cheese (about 3/4's cup loosely grated, not packed)
1 shallot, minced
1 Tablespoon butter
Salt & freshly ground pepper to taste
1 rectangular tart pan
Preheat oven on Bake to 350˚F 2. Trim asparagus to the size of the tart pan and blanch in boiling water either on the stove top or in the microwave for 2 minutes, until bright green and tender-crisp. Stop the cooking in cold ice water, drain, and reserve. In a mixing bowl whisk eggs, milk, crème fraîche (or sour cream) until one uniform consistency. Season with salt and pepper – not too much salt as the cheese is plenty salty. Add crumbled goat cheese or feta and emmantal, stir gently.
In a small skillet melt the butter and sweat the shallots until translucent and soft. Add to egg-cheese mixture. Wrap tart pan with foil around the bottom and up the sides to insure that the mixture does not spill out the bottom. (these pans normally have removable bottoms) Spray tart pan with a cooking spray or lightly butter. Pour egg-cheese mixture in pan and spread cheese around around evenly to the best of your ability. Layer asparagus on top in a row.
Bake for 35 minutes until top is golden brown and the quiche begins to slightly pull away from the sides of the tart pan. Cool slightly before trying to un-mold or the quiche will stick to the sides. You can gently unstick the quiche with a pairing knife if it gives any resistance.
Note: Can be made the same day and then reheated before serving. Tastes good cold too.