Breakfast for dinner? Dinner for breakfast? You must be talking about quiche. My earliest memory of quiche is actually my mom’s first attempt at quiche. After defrosting a package of frozen chopped spinach and squeezing out the water, my Mom threw the spinach right into the pie crust instead of cooking it first. My response after a first bite? “Mommy, this taste like grass.” And so a lifelong family joke is born. I still cannot look at frozen chopped spinach without smiling and thinking of my Mother. She has since redeemed herself, serving creative and delicious quiches throughout my childhood for both breakfast and dinner. I think quiche is where my undying love of eggs originated, hmm, but I digress.
Quiche is still quiche without the crust, or at least that is my humble opinion. All you need to make a Gluten-Free version of quiche is to take away the crust and add a little cooking spray. Without the crust, the quiche slices and serves the same way as if a crust were present. Now that’s an easy modification!
My intent was to keep this quiche simple, so I chose to highlight just one main ingredient. I found myself inspired by fresh asparagus purchased from a local farmer’s market–and thus, Crustless Asparagus Quiche is born. A combination of eggs, egg whites, and soy milk yielded a fluffy, airy mixture. Soy cheese was the final touch, which I added to both the egg mixture as well as sprinkled to the top of the quiche before placing it in the oven. 40 minutes later, and voila! Brinner! (Breakfast + Dinner = Brinner…that’s a thing, right?)
Crustless Asparagus Quiche
4 eggs and 3 egg whites, beaten
1 bunch of asparagus
1 tablespoon extra virgin olive oil
2 tablespoons soy milk
1 cup shredded soy cheese
Salt and pepper, to taste
1. Pre-heat oven to 375 degrees F.
2. Wash asparagus and snap off the tough tips (to do this, run asparagus stalk under cold water and bend the base of the stalk; it will snap naturally at the appropriate place). Slice the asparagus into bite size pieces, about 1/2″ inch in length.
3. Heat 1 tablespoon of olive oil over medium heat. Add asparagus and sautee until bright green and al dente, about 5-7 minutes.
4. Spray 9″ pie dish with cooking spray, and add asparagus to the center of the dish.
5. Whisk the eggs, egg whites, soy milk, and cheese together. Salt and pepper the mixture liberally, then pour mixture over the asparagus.
6. Top quiche with soy cheese, if you prefer. Bake 35-45 minutes, until a knife inserted into the center of the quiche comes out clean.
7. Let quiche cool for at least 5 minutes before slicing and serving.