By Vida Gustafson
Super quick to put together and insanely delicious, this quiche is the ideal light brunch when paired with a green salad and a cold drink. I was a tad skeptical about the lack of crust at first, but I didn’t miss it at all and certainly didn’t miss making it!
10 large eggs
1 C cream / Half ‘n half
3 tsp baking powder
1 tsp seasoning salt / salt and ground black pepper
Pinch of fresh nutmeg
¼ tsp paprika
1 ½ c grated sharp cheddar (plus more for sprinkling)
1 bunch asparagus
Chopped cooked bacon/ham (optional)
Preheat oven to 350 degrees. In a medium saucepan, bring approximately 5 cups of salted water to a boil.
Cut the woody ends off the asparagus and cut them into 1-inch pieces. Blanch for 3-4 minutes and drain. Rinse to cool and set aside.
Butter a 10-inch baking dish that’s at least 2 inches deep.Combine and mix eggs, cream, cheese, seasoning and baking powder in a large mixing bowl and then add the blanched asparagus and chopped ham (if using).
Pour the mixture into the baking dish and top with extra cheese and a sprinkle of paprika. Bake for 30-35 minutes. The quiche will have risen and should be soft but not liquid in the center. To check, give the dish a gentle shake. The center should no longer wiggle or ripple.
This quiche is delicious hot or cooled. I personally didn’t wait until it cooled before having two slices.