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  • No Crust Asparagus Quiche

    Love it
    2 posts, 2 voices, 3325 views, started Mar 16, 2011

    Posted on Wednesday, March 16, 2011 by Denise Richardson


    • Diamond

      No Crust Asparagus Quiche
      Wine Pairing: Bubbly Brut


      • 8 ounces sliced fresh mushrooms
      • 2 T butter
      • 1 bunch asparagus, cut into 1 inch pieces
      • 1 small bunch green onions finely sliced
      • Olive oil spray for coating
      • 6+ slices bacon, cooked and broken into pieces
      • 1 C Gouda cheese grated
      • ½ C parmesan cheese grated
      • 4 eggs beaten
      • 2 c heavy cream
      • ½ t salt
      • ½ t pepper
      • ¼ t nutmeg

      Heat the oven to 350 degrees.
      Sauté mushrooms in butter until mushrooms give up their liquid, about 8 minutes. Add asparagus to mushrooms and cook until bright green, 3-5 minutes. Add green onions and sauté for 2 minutes or until slightly wilted.
      Coat deep dish quiche pan with spray. Spread bacon pieces on bottom of pan. Add vegetable mixture and then layer cheeses on top.
      Beat eggs, and then stir in cream. Season with salt, pepper and nutmeg. Pour egg mixture over vegetables and cheese. Bake until puffed and set and a knife inserted into the center comes out clean. (Approx 45 min.)
      6-8 servings.

      Love it


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