Foolproof Crustless Quiche with Asparagus
Serves 310 mins prep45 mins cook
Easy asparagus crustless quiche made in under an hour that can be gluten-free, grain-free, and dairy-free! Whip this up for an effortless brunch or easy weekday breakfast. Leftovers keep wonderfully to enjoy throughout the week.
0 servings
What you need
tbsp butter
bunch asparagus
cup cassava flour
tbsp arrowroot starch
tsp fine sea salt
tbsp scallion greens
oz gruyere
Instructions
0 Position a rack in the center of the oven and preheat to 350ºF. Rub a 9 or 10-inch round baking pan with softened butter. 1 Snap the ends off of the asparagus. Cut the stalks into half-inch pieces on diagonal, leaving the asparagus tips intact. 5 In a wide skillet, melt ½ tablespoon of the butter over medium heat. Add the small asparagus pieces plus a big pinch salt. Cook, stirring, until bright green and crisp tender. Remove from pan. 6 Add the remaining butter and asparagus tips & cook for one minute. 2 In a large bowl, whisk together the cassava flour, arrowroot starch, salt and pepper. Add two of the eggs and whisk smooth. Add the remaining four eggs, two at a time, whisking well after each addition. Whisk in the milk, cream, and chives. 3 Spread the small pieces of asparagus in the bottom of the pan. Sprinkle most of the cheese over the asparagus pieces. Pour the quiche batter over the asparagus and arrange the asparagus tips on top. Sprinkle with the remaining cheese. 4 Bake the quiche until puffed and golden, 40-45 minutes. Let cool for a few minutes, then cut into wedges. Serve warm or at room temperature.View original recipe