Friday, June 17

Crustless Asparagus & Green Chili Quiche

Our family does not eat refined carbohydrates, so I needed to create a quiche without the crust. We love asparagus and green chilies, so that's where my inspiration came from for this recipe. It's super easy to throw together, and I guarantee it will be a hit at any brunch you host. Based on the request of my best friend, here is today's recipe. Cheers!

Crustless Asparagus & Green Chili Quiche
Serves 8

5 eggs
1 1/2 cups Half n Half
1 cup of diced asparagus
1 small red onion (diced)
1 sm can of diced green chilis (hot or mild)
2 cups of shredded Mexican blend cheese
Salt and pepper to taste
Optional- add 1 cup of diced ham

Preheat oven to 350 degrees
Place 1tbsp of olive oil in a glass pie plate and rub on the dish until the dish is well coated.
In a large bowl, Blend eggs and half n half until fluffly
Add asparagus, onion, green chili, and cheese; stir with spoon until well blended

Place diced ham in the bottom of the pie plate.
Pour egg mixture into pie plate.
Place pie plate on a cookie sheet, and place in oven.
Bake on 350 for 55-65 minutes.

Try it out with spinach and mushrooms too!
Follow the recipe above, but switch out your ingredients for onion, spinach (2 cups uncooked), mushrooms (1 cup), and Swiss cheese. Roughly chop the fresh spinach, and saute onion, spinach, and mushrooms in a little olive oil for 5-10 minutes until all ingredients are soft. Drain, set aside, and let cool before adding it to the egg mixture.

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