Bacon and Asparagus Crustless Quiche
For the last 8 months, I've been baking muffins once every other week to have everyday for breakfast. I have finally hit the point where I feel like I just don't have another muffin recipe left to try and there isn't one I'm ready to revisit, so I'm taking a temporary detour for the next few weeks with a Bacon and Asparagus Crustless Quiche. In an attempt to make it a health conscious breakfast, I've omitted the crust and used 2% milk in place of cream. Between the bacon and the cheese there is plenty of full fat flavor. It's not as rich as a traditional quiche, but I also don't feel guilty for eating it. This makes a great breakfast, but would also make an excellent brunch or lunch dish for a group of people or a special occasion.
I took a basic quiche recipe and kind of improvised on the rest. Once you have the base of the eggs and milk or cream down, you can pretty much throw in whatever you'd like. The recipe below is the method I used to make this quiche, but there really isn't any reason why you can't add things to it or use a different kind of meat, vegetable, or cheese.
- 6 slices of center cut bacon
- 1 cup of shredded Italian mix cheese
- 1 bunch of asparagus
- 2 cups 2% milk
- 4 eggs
- salt and pepper
Cook the bacon according to your preferred method. Roast the asparagus at 350 for about 20-25 minutes until the asparagus is soft. I experimented with my bacon and asparagus cooking them on the same pan. My hope was that the asparagus would be infused with extra bacon flavor by cooking in the bacon grease, but that wasn't really the case. The bacon didn't crisp up either because it was covered by the asparagus. Not really a loss there though, it was one less dish to clean up. After you roast the asparagus, fire the oven up to 475 for the quiche.
After bacon and asparagus has cooled, chop them both. Be sure to remove the hard stems from the asparagus.
Whisk together the 4 eggs and the milk. Add the cheese, about 1/4 tsp of salt and 1/8 tsp of pepper and mix. Add the chopped bacon and asparagus and mix.
Pour the liquid mixture into a prepared round pan. Cook for about 25 minutes on 475, until the center is no longer runny. I overcooked mine a bit so the top is browner than I'd like, but it tastes just fine. That will teach me to get distracted by House Hunters!
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