Asparagus and Chevre Quiche

December 13, 2012 at 3:06 pm Leave a comment

asparagus chevre quiche

The inspiration for this quiche comes from an odd, quasi-French place called Las Vegas I visited a few years ago. Such a strange place, Las Vegas, an amusement park for grownups with something for everyone, from the drunken and licentious to the calmer breeds who like shopping, fountains, Cirque du Soleil, and quiet, pretty things.

One day, in search of lunch, I found a vegetarian quiche at the patisserie in my Parisian-themed hotel. I ate the quiche (delicious) while sitting in a white plastic lounger chair beside the pool, which had a perfect view of the fake Eiffel Tower. The taste of that cool, sunny November day has stayed with me, and I’ve tried to recreate it here as a crustless quiche, which is a great gluten-free thing to make. The missing pastry also saves calories that can be better directed into Santa-season cookies.

Asparagus & Chevre Crustless Quiche
Serves 4-6

1 leek, white and light green parts finely chopped
1 tablespoon vegetable oil
1 small bunch of asparagus
1/2 cup crumbled chevre
2 tablespoons chopped or dried dill
6 eggs
1/3 cup milk
1/2 teaspoon paprika
fresh ground pepper

Saute the leek in oil until softened, about five minutes. Add the asparagus and cook for just a minute or two until it turns bright green. Add vegetables to the bottom of a greased pie plate and sprinkle cheese on top along with dill and fresh ground pepper. Whisk together eggs and milk and pour over top of vegetables and cheese. Sprinkle the top with paprika and more pepper and bake in a 375F oven for 25 to 30 minutes, or until the quiche has puffed up and started to brown in the centre.

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Entry filed under: Cooking, Life, Recipes, Travel. Tags: , , , , .

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