Description
A simple and light quiche made with fresh asparagus, eggs, and cheese, perfect for any meal of the day.
Ingredients
Vegetables
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces (Trim well to remove tough ends.)
- 1/2 cup finely chopped onion or 2 green onions, chopped (Can use either onion variety.)
Dairy and Eggs
- 6 large eggs
- 1 cup milk (or half-and-half for richer flavor) (Can substitute with dairy-free milk.)
- 1 cup shredded cheddar or gruyere cheese (Use a mix of cheeses for more flavor.)
Seasonings
- 1 tablespoon butter or olive oil (For sautéing onions.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional) (Optional for added flavor.)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
- Heat butter or oil in a pan over medium heat. Sauté onions until soft, about 3–4 minutes.
- Add asparagus pieces and cook for 3–4 minutes until bright green but still firm. Remove from heat and let cool slightly.
- In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
- Stir in cooked asparagus and half of the cheese.
- Pour mixture into the prepared dish and sprinkle remaining cheese on top.
Baking
- Bake for 30–35 minutes, or until the center is set and the top is light golden.
- Let rest for 5–10 minutes before slicing.
Notes
Serve warm or at room temperature. Pair with a simple salad, fresh fruit, or roasted potatoes. Cool to room temperature before storing. Cover and keep in the fridge for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes, or microwave for 1–2 minutes. For freezer storage, wrap individual slices in foil and freeze for up to 2 months. Thaw in fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, brunch, dinner, Lunch
- Cuisine: American