Asparagus is starting to come into season, and I was able to get several bunches for fairly cheap recently. I am still doing my once-a-week cooking, so I cut the stems into pieces and steamed the bunches in sequence as part of my Sunday cookup. I alotted some asparagus to go with meals, but some went towards a crustless quiche that I can quickly heat up for a fast breakfast (but it will be great for any meal). I paired the asparagus with ham and seasoned the mixture with sage because it is one of my favorite breakfast flavors. Though you don't have to make the top of the quiche look cute by adding the asparagus tops, I think it adds a nice touch and natural demarcation for servings.
Asparagus and Ham Crustless Quiche
1/2 cup diced green onion
2 cups cooked asparagus cut into 1/2-inch pieces
8 oz diced ham, preferably nitrite/nitrate-free
1/2 tsp dried sage
coconut oil, or other oil of choice, for greasing
salt and pepper, to taste
1. Preheat oven to 350 degrees F. Grease a 10-inch pie plate.
2. In a medium bowl, beat the eggs. Stir in the rest of the ingredients. If desired, save some asparagus tops to use as decoration. Pour into the prepared pie plate, smoothing over the top. Decorate the top of the quiche with asparagus tops.
3. Bake for 40 min, or until a knife comes out clean and the center is no longer wobbly. Cool 10 min before serving.
- Servings per recipe: 8
- Per serving:
- Calories: 132.3
- Fat: 7.4 g
- Saturated fat: 2.5 g
- Cholesterol: 202.7 mg
- Sodium: 496.7 mg
- Carbohydrate: 2.4 g
- Fiber: 0.9 g
- Sugars: 0.3 g
- Protein: 13.6 g
Labels: asparagus, breakfast, brunch, eggs, gluten-free, ham, Paleo, Primal