When I think of spring foods, asparagus and dill come to mind, so today I am sharing this recipe for a crustless asparagus quiche, which can be enjoyed by everyone, including Jewish families during Passover.
If you are making this for lunch or dinner, I recommend serving the quiche with a whole grain baguette (or matzo if you are observing Passover) and a green salad with dried cranberries and shredded Parmesan cheese. For you meat lovers, consider adding ½ cup diced bacon, cooked in the microwave, to the egg mixture.
- 2 tsp. butter
- 1 bunch asparagus, diced, to yield 2 cups chopped asparagus
- 1 Tbsp. fresh dill, chopped, or more to taste
- 6 eggs
- 1/2 cup nonfat evaporated milk (or use Greek yogurt or 2% or whole milk)
- 2 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/4 tsp. salt
- 1 cup shredded Gruyere or sharp Cheddar cheese
Preheat the oven to 400 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Heat a large heavy skillet over medium heat, and add the butter. When the butter is bubbling, stir in the asparagus, and sauté it for 2 minutes. Add the dill, sauté it for 1 more minute until it is fragrant, and remove the pan from the heat.
In a large bowl, whisk together the eggs, milk, mustard, and salt until they are thoroughly combined. Fold in the asparagus and the cheese, and pour everything into the pie pan. Bake it for 20 minutes, uncovered, until the quiche is set, or a few extra minutes if you want it a little browned. Serve it immediately or refrigerate it for up to 3 days, or let it cool, cover it tightly, and freeze it for up to 3 months.