I recently returned from a trip to Switzerland where white and green asparagus were in season, which meant that restaurant menus featured them predominantly. All those good eats inspired me to create this crustless Springtime Asparagus Quiche brimming with ease and good nutrition.
This recipe looks oh-so gourmet, but it’s surprisingly easy to make. Rich in flavor but light on calories, this yummy crustless quiche is gluten free, nutritious, and of course, delicious.
- Serves: 6
- Serving size: 1 slice
- Calories: 180
- Fat: 12g
- Saturated fat: 5g
- Carbohydrates: 4g
- Sodium: 140mg
- Fiber: 1g
- Protein: 12g
- 8 ounces asparagus spears (8 to 10 spears)
- 1 tablespoon extra virgin olive oil
- 1 shallot, peeled and thinly sliced into half moons (or 1 small onion, cut into ¼-inch dice)
- Kosher salt and pepper
- 5 large eggs, beaten
- ⅔ cup 1% low-fat milk
- 1 cup shredded Gruyere cheese
- 1 teaspoon chopped thyme or tarragon, optional
- Preheat the oven to 375°F. Coat a 9-inch pie plate with butter and set aside.
- Wash the asparagus, trim about 2 inches off the bottoms, and discard (or composite). Cut 3 inches from the top portion of the asparagus and set aside. Slice the remaining stalks into ½-inch pieces.
- Heat the oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring frequently, until golden, about 1 minute. Add all the asparagus and continue to cook, stirring constantly, until tender, 8 minutes. (Don't walk away from the skillet; you don't want that shallot to burn!) Season generously with salt and pepper. Carefully remove the 3-inch spear pieces and set aside.
- In a large bowl, whisk together the eggs and milk until well combined. Stir in the cheese, diced vegetables, and herbs as desired. Pour the mixture into the prepared pie plate. Arrange the remaining asparagus tips around the top of the quiche so they resemble the spokes of a wheel. Carefully place unbaked quiche in the oven.
- Bake until the eggs are set, about 35 minutes. Slice and serve.
If you use a small, diced onion, saute for about 5 minutes until golden. Then add the asparagus and pick up the recipe from there. Keep an eye on the onion and adjust the heat accordingly.
On our first night in Zurich, we ate at Restaurant Quaglinos where I ordered the SpargelSalat made with white and green asparagus, radishes, tomatoes, local greens, thinly sliced purple potatoes, and smoked salmon. Welcome to Switzerland!
Dinner at the Kronenhalle restaurant featured classic Swiss cuisine, and one of the amazing things about the restaurant is that it houses works of art by famous artists like Marc Chagall. For an appetizer, we had this asparagus and morel mushroom tart. Yes please!
Oh look: More asparagus. One night, we took a trolly up to The Dolder Grand hotel, which was quite spectacular in terms of the views and the artwork. My brother-in-law started his meal with white asparagus while my sister and I split an asparagus risotto.
With gorgeous views and delicious local cuisine, I thoroughly enjoyed my trip!