This quiche is unique as it does not include a crust. The flavors are delicious, so you will not miss the crust. This is a very simple and easy recipe is a real crowd pleaser.
Asparagus has great nutritional benefits and is an excellent source of Vitamin K, Folic acid, Vitamin C and Vitamin A. Its high folate content can also help prevent birth defects. So all the women out there who are pregnant or are planning to conceive, should work asparagus into their diets.
Asparagus is also high in potassium and low in sodium. This property, along with its active amino acids, gives asparagus a diuretic effect. This makes it ideal for women around their menstrual cycle and people suffering from rheumatism and arthritis.
I usually make two at a time since it goes so quickly. Serve with roasted potatoes or a green salad. Enjoy!
- 1 bunch asparagus, cut off the ends, cut asparagus spears into 2” pieces
- 4 eggs
- 1 cup low-fat milk
- ½ sea salt
- ¼ teaspoon black pepper
- Pinch nutmeg
- 1 tablespoon fresh basil, minced
- 1 teaspoon olive oil or ghee
- 1 leek, white part only, minced
- ¼ cup red bell pepper, diced
- 1 cup grated mozzarella or gruyere cheese
Preheat the oven to 350 degrees. Spray an 8-inch cake pan and set aside.
Steam the asparagus in a sauce pan for 5 minutes until tender. Drain and set aside.
In a medium size mixing bowl whisk together the eggs, milk, sea salt, black pepper, nutmeg and basil. In a medium sauté pan, heat the olive oil or ghee, leek, red bell pepper on medium-high heat for 5 minutes, stir often. Add the cooked vegetables, steam asparagus and grated cheese to the egg mixture and pour into the sprayed cake pan.
Let cook for 45-55 minutes. Take out of oven and let cool to set.
-TERESA LONG
