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Crustless asparagus and goat cheese quiche

Individual crustless asparagus and goat cheese quiche

As much as I love browsing through the spring issues of my favourite food magazines, drooling over the freshly picked asparagus, bright green peas and jewel-tone radishes, the fact is that the growing season here in Canada is short.

It starts significantly later, and ends earlier, than warmer climes, meaning that the beautiful green snow peas I’m reading about in March won’t make an appearance in Ontario gardens until June. Same goes for my backyard tomatoes. By the time they’re ripe, the food media is already on to pumpkin and butternut squash.

Individual crustless asparagus and goat cheese quiche, perfect for #Easter! | Get the recipe: http://www.ricottaandradishes.com/mains/crustless-asparagus-and-goat-cheese-quiche/

Today we had our very first hint of real spring. The sun was shining, the snow was melting and the temperature was finally above zero. To top things off, I even saw a robin! Locally grown spring produce may still be a ways off, but these first signs of warmer weather helped change my mental tune from heavier winter fare to lighter springtime dishes.  (Note: I wrote this a few days ago and the snow has since returned.  Thank you, Mother Nature…not!)

I made these individual crustless asparagus and goat cheese quiches with spring, and Easter, in mind. Ontario asparagus isn’t in season until May, but I found a nice bunch of thin green stalks, presumably shipped from elsewhere, at the grocery store. I’ll be sure to make this recipe again when our home grown crops are ripe for the picking!

Individual crustless asparagus and goat cheese quiche, perfect for #Easter! | Get the recipe: http://www.ricottaandradishes.com/mains/crustless-asparagus-and-goat-cheese-quiche/

Individual Crustless Asparagus and Goat Cheese Quiches
A light, crustless quiche perfect for a spring breakfast or brunch.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 10 thin asparagus spears, cut into 1-inch pieces
  2. 4 eggs
  3. 1 cup milk
  4. 1/2 cup Greek yogurt
  5. 1/4 cup finely chopped fresh parsley
  6. 1/4 tsp mustard powder
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. 1/2 small onion, finely chopped
  10. 5 oz goat cheese, crumbled
  11. Oil spray
Instructions
  1. Pre-heat oven to 375°F. Pre-heat a pan over medium heat. Add the asparagus and a 1/4 cup of water and cover; cook until tender but still firm and bright green, about 4 minutes. Drain and cool.
  2. In a medium bowl, beat the eggs and whisk in the milk, Greek yogurt, parsley, mustard powder, salt and pepper.
  3. Spray the inside of 4 individual baking dishes or ramekins with the oil spray. Spread the onion, asparagus and goat cheese evenly in the bottom of each dish and pour the egg mixture overtop.
  4. Transfer to the oven and bake for ~30 minutes or until the middle has set and a toothpick inserted into the centre of each comes out clean.
Notes
  1. This recipe can also be made in one round baking dish or pie plate instead of 4 individual portions. Adjust the baking time accordingly.
Adapted from The Joy of Cooking - Tomato and Goat Cheese Quiche
Adapted from The Joy of Cooking - Tomato and Goat Cheese Quiche
Ricotta & Radishes http://www.ricottaandradishes.com/

 

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{ 4 comments… add one }

  • Lisa April 18, 2014, 9:42 am

    Asparagus was on sale at the local superstore, and I picked some up. I wasn’t sure what to do with it but this looks like the perfect spring flavour combination. What I love about this recipe is that all of the ingredients are already in my cupboards. Beautiful photographs.

    • Jennifer Andrews April 18, 2014, 11:59 am

      So glad you were inspired by this recipe! Enjoy the beautiful spring flavours :)

  • Katie Keene October 1, 2014, 9:34 am

    This recipe looks amazingly delicious, Jen! I am loving your website!

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