Asparagus, Ham & Gruyere Crustless Quiche


I love a good and easy weeknight dinner idea, don't you? We always seem to be scrambling, and between meetings, activities and early kid bedtimes, we just need a quick dinner recipe that everyone will love. This crustless quiche is also a healthy low-carb meal idea, and tastes just as indulgent as a traditional quiche recipe! Win, win, win!

I also love this quiche for brunch. It's easy to make the day ahead (even a few days ahead!), so I can bake a fun dessert or focus on mixing cocktails. Scroll to the bottom - I've listed some of my favorite brunch recipes at the bottom of the post to help round out your meal!


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You can really use whatever meat and veggies you like - quiche is so versatile! I'll often just throw leftover veggies in, because why not! When I set out to make this crustless quiche recipe I knew that I wanted to use asparagus. We're just heading into asparagus season, and I looooove asparagus, and am always looking up easy asparagus recipes so I can take full advantage!

You'll notice below that for the first time, I've included "step by step" photos for this recipe! I realized as I was writing it out that it was hard to describe in just words what the process looks like, so I snapped a few pictures along the way! Hopefully that's a helpful reference as you make this at home!


Ingredients: 

1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces
2 cloves garlic, minced
1 tablespoon butter
6 eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups gruyere
5 oz ham steak, diced
3 scallions, white and green sections

Directions: 

In a medium pan, cook the asparagus and garlic in the butter over medium heat until the asparagus is fork-tender. Season with a little extra salt and pepper. Once asparagus is done cooking, set aside, and start preheating the oven to 350 F.

In a small bowl, whisk together the eggs, half-and-half, nutmeg, salt and pepper. Set aside.

Transfer the asparagus as well as the ham into a greased 9" tart dish, pie dish, or an 8x8 casserole. By doing this first, we can be sure that all of the meat and veggies are evenly distributed. Top with the shredded gruyere, and then with the chopped scallions.


When I was growing up and helping my mom in the kitchen, she would always ask me "If you got that piece, would you be happy?" as a way to help make sure I evenly distributed ingredients throughout a casserole, cobbler, whatever it was! It's funny, but I think of that literally every time I make a recipe that requires even distribution of ingredients haha! Would I be happy with that piece? No, it needs more asparagus!


Pour the egg mixture evenly over the layered ham, asparagus, cheese and scallions. Bake for 35-45 minutes, or until the very middle of the quiche is just a little wobbly in the middle if you gently shake it. It should not be wet, but just have a little movement and the top will be golden brown. Allow to cool before serving - I actually prefer my quiche cold, which means I can make this the day before! 





Finish Your Brunch With These Recipes: 
Brunch Inspiration For Your Table:

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Kirsten Bell
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