Friday, April 13, 2012

keysh.


If your roommate doesn't eat gluten but you want to feed her,
if your April Fruit of the Month was asparagus (and you were sort of confused but mostly just went with it),
if you like cheese and eggs,
if you're having a brunch party,
if you're a little bit hungry...

we are so so SO alike.
Compatibility through the roof.
Match.com would make us date each other.

So like, what are you doing Friday night?

Just kidding, make this quiche.

Doesn't this look gloppy and unappetizing?! It gets better, I promise.
Crustless Asparagus Quiche
Serves 4

2 tablespoons olive oil
4 large eggs
1/2 cup grated cheese (I used a gruyere and swiss combo, tried and true)
1 pound cooked asparagus, chopped into half inch pieces (chuck the tough ends)
2 cloves garlic, minced
1/4 cup milk
1/4 cup breadcrumbs (I did the gluten-free cornbread version)
salt and pepper

Cook asparagus your favorite way -- drizzled with olive oil, salt and pepper in a 425 degree oven until fragrant (6-8 minutes) OR sautéed in olive oil, salt and pepper in a pan over medium high heat.  Set vegetables and remaining oil aside on a plate.

Preheat oven to 350 degrees.


Whisk together eggs, milk, garlic, most of the cheese and all of the breadcrumbs.  Add salt and pepper to taste.  Add asparagus and fold to combine.  Pour mixture into a greased nine inch pie plate.  Sprinkle remaining cheese and a little salt and pepper on top before baking for 30-35 minutes.

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