CRUSTLESS ASPARAGUS QUICHE

When spring comes my heart turns to asparagus.  We picked it on the ditch banks when I was a kid and I learned to love it, especially creamed on mashed potatoes.  But this Asparagus Quiche is a close second in my heart.  This year I found a quiche without the crust and thought I would give it a try because it is loaded with fat as it is and the crust makes it downright wicked.  I also changed the half and half to whole milk and actually didn't miss any of those fat grams.  

Crustless Asparagus Quiche

1.  Soften but don't melt 1 T. butter and rub it around the bottom and sides of a 10 inch pie pan.

2.  Spinkle with 1/2 C. of soft bread crumbs chopped in a processor.  You could probably use Panco.  Sometimes I put a layer of stiff crackers like Town House Pita for a bit more of a crust.  

3.  Grate 6 oz. Cheese.  I like Swiss in quiche but you could probably substitute others.  Sprinkle in the bottom and sides of the pan. 

4.  Add 4-5 slices of chopped bacon if desired.  Precooked works great here.

5.  Trim a bunch of asparagus (3-31/2 cups) into 2 inch pieces and steam for 1 or 2 minutes.  This is just a blanch as it will cook more in the oven.  Scatter over the cheese.

5.  Beat together 5 eggs, 1scant tsp. salt, 1/4 tsp. pepper and  2 C. Whole Mile (use half and half if desired)  Pour over the top.  Bake 350 for 30-40 minutes or until the center is set.  I usually cut a hole in a piece of foil to keep the edge from getting over brown.

 I didn't put the foil on soon enough for this and the edges got a little dark but it was still good.

The leftover pieces reheat beautifully in the microwave and taste even better the next day.