An easy and guilt-free (almost) quiche recipe.  This quiche recipe has all the flavor as it’s cousin the full-on crust quiche, just minus a few carbs.  Quiche is a great dish to make and have on hand for a day or two;  it makes a wonderful dinner when paired with a simple salad, as well it is great for breakfast or your weekend brunch.

Quiche is a great dish to make the night before a busy week starts as it is great to have it on hand for a healthy dinner.   I love making quiche for this reason as well you can basically add anything you have on hand into it.  A few years ago, I started cutting back on the amount of “flour” products we eat, not for any particular reason, except to cut carbs – they are bad for our waistlines!  I came up with this simple basic quiche recipe and I just add whatever I have on hand to flavor it and to add some texture.  In order to give the quiche some stability when you slice into it, I add lots of veggies to the bottom of the quiche pan, sort of like the crust, it works perfectly! This particular quiche is an asparagus one with caramelized shallots.  I always find it funny when Lenny reaches for the hot sauce to season his quiche, sort of like the little kid who puts ketchup on everything, so this time, I added a dried chili from our garden last summer.  It was just enough spice, to leave that bottle in the fridge!  It is really a simple and delicious recipe.

Asparagus “Crust” for crustless Quiche

Pouring in egg and cheese mixture.

Recipe:  Crustless Quiche

6 eggs

1 cup milk, whole

1 cup heavy cream

6 oz swiss cheese, grated

1 lb asparagus, sliced at an angle into pieces

3 shallots, thinly sliced

1 dried chili, crunched

grey sea salt, to taste

1 tablespoon butter

2 tablespoons olive oil

Heat oven to 425.  Spray quiche pan with olive oil and set on a cookie sheet.   Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes.  Remove from pan and set aside.  Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes.  Add shallots and toss, just to coat.  Remove from heat and spread into the quiche pan.    In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed.  Fold in the cheese.  Pour over the asparagus.  Bake for about 30 – 40 minutes, until set in the middle and lightly golden on top.  Serve.  Eat.