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Crustless Asparagus Quiche
Eggs
Ingredients
- 500 g fresh, green asparagus
- 2 rashers of bacon, cubed (optional)
- 1 small onion, chopped
- 125 g mushrooms, sliced
- 150 g (1 cup?) grated Cheddar cheese
- 4 large eggs
- 1 cup milk
- 1 teaspoon mustard
- ½ teaspoon salt
- freshly ground black pepper
- ¼ teaspoon paprika
Method
- Wash asparagus, trim off any hard, tough stalks and cut into 3 cm lengths. Steam the sliced asparagus in salted water until they are tender but still crunchy (3-10 minutes, depending on the thickness).
- Drain the asparagus and place in a greased pie pan or oven-proof dish.
- Fry the bacon, onion and mushrooms in a dollop of butter until nicely browned.
- Pour onion and mushroom mixture over asparagus and cover with the grated cheese.
- Beat the eggs with the milk until they are very well blended. Add mustard, salt, pepper and paprika; mix well and pour over asparagus.
- Bake at 180°C for about 35 to 40 minutes, or until the quiche is set.
- Serve with ripe plum tomatoes and baguette.
Serves 4
