Crustless Asparagus Quiche (Meatless Monday)

Asparagus with eggs, take two… Yes, I have a thing for eggs and asparagus. While a traditional quiche is ideal for Sunday brunch, this crustless version is perfect for a fast weeknight supper — just serve with a side salad and some bread. Of course, if you’re more prepared than I, you can make this with a pre-made frozen pie crust.

crustless asparagus quiche

Recipe: Crustless Asparagus Quiche

1 bunch asparagus
2 stalks green garlic
4 large eggs
1 cup ricotta cheese
1 cup milk
sea salt and pepper

Instructions: Preheat oven to 375. Oil 8-inch square glass baking dish.

Heat olive oil in skillet over medium high heat. Sauté asparagus, stirring once or twice, until partly browned, about 8-10 minutes. Add garlic to pan for the last 2-3 minutes. Remove from heat and season with salt and pepper.

In a mixing bowl, whisk together eggs and milk. Fold in ricotta, then garlic and asparagus. Pour into baking dish and cook 25-30 minutes, until set and puffy. Remove from oven and let cool slightly before serving. Makes 6 servings. Enjoy!

Farms of Origin: eggs, Valentine’s Country Meats; milk, South Mountain Creamery; ricotta, Blue Ridge Dairy; asparagus, Black Rock Orchard; green garlic, Farm at Sunnyside (all but milk from the Falls Church Farmers Market).

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7 Responses to “Crustless Asparagus Quiche (Meatless Monday)”

  1. Five Ways to Eat Asparagus | Food & Think

    [...] got a pie crust, try asparagus, leek and Gruyere quiche. And if you have neither, well, try a crustless asparagus quiche or this asparagus and zucchini [...]

  2. » Blog Archive » Strawberry Cupcakes (and 5 links for Friday)

    [...] 3. If you’re running out of ideas for all that spring asparagus, here are Five Ways to Eat Asparagus from Food & Think at (including my crustless asparagus quiche). [...]

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