Crustless Asparagus Quiche

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March 23, 2011 by Dana

I like to consider myself a relatively intelligent person.

I’ve always done well in school. I’ve been inducted into various honor societies. I’ve even won $8000 on Who Wants to be a Millionaire.

But, there are still a number of things in this world that puzzle me on a daily basis.

For example, what is the internet?  Like, really, what is it?  Or where is it?  Or how does it work?  It’s so confusing to me I don’t even know what question to ask!

Or, for those that are less technical, here’s one for you:  Why do some people think it’s ok to wear tights as leggings?  I had the pleasure of seeing this fashion faux pas on Park Ave yesterday.  Who told her that was ok??  Didn’t she look in the mirror before she left the house?

Of course, among the list of ridiculous interesting questions I have compiled about the world around me, there are some food related questions.

How can mold (which is gross) make cheese (which is delicious)?!  Why would anyone eat snails? And what is the difference between a crustless quiche and a frittata?

Well, I am happy to report that I have discovered the answer to that last one.

After a quick google search lot of time and research, it seems to me that the only difference between a crustless quiche and a frittata is that a frittata is just eggs plus whatever ingredients you want to use, and a crustless quiche includes some sort of milk or cream to create more of a custard-like consistency.

Voila, mystery solved!

Ingredients

1 lb asparagus, rinsed and stems removed
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
10 oz fresh spinach, rinsed and dried
2 cup egg whites, lightly beaten
1/2 cup fat free half and half
1 cup shredded part skim mozzarella cheese, divided
1/4 teaspoon cayenne pepper
salt and pepper, to taste

This recipe is based on a delicious looking quiche recipe (with crust) from Koci at La Kocinera, which I lightened up a little.  Koci has patience, so she arranged her asparagus stalks in a beautiful circular pattern.  I don’t, so I just lined mine up in a row.  Either way, it tasted great!

Directions

1.  Preheat oven to 375 degrees Fahrenheit.

2. Bring a large pot of water to boil. Add the asparagus and blanch for a minute or two. Remove from the water and set aside.

3. Heat the oil in a large sauté pan over medium-high heat. Add the shallots and garlic, cooking until softened. Add the spinach and cook until it is wilted, but still green—just a couple of minutes.

3. In a medium-sized bowl, whisk together the eggs and half and half. Add 1/2 cup of the shredded cheese as well as the cayenne, salt, and pepper.

4. In a tart pan, evenly distribute the spinach/shallot/garlic mixture over the bottom. Pour in the egg mixture, slightly stirring to make sure everything’s well-distributed. Arrange the asparagus around the top in a circular pattern (or just line it up), and then top with the remaining 1/2 cup of cheese.

5. Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.

6. Allow to cool for about 10 minutes before serving.

This quiche is delicious.  Koci definitely knew what she was doing with this one!  It beautifully features the asparagus (both visually and taste-wise) and is perfect for a springtime lunch or brunch (if we can really call this spring).   Make this ASAP, and you won’t be disappointed!