Crustless Asparagus Quiche (gluten-free)

Quiche is one of those things that I make for special occasions, and my Quiche Lorraine recipe is always a hit.  I wanted to make a more ‘springy’ version without the crust to lighten it up a bit more (I use lighter cream and far less bacon than a traditional version does as well).  Of course make sure that your ingredients are labelled gluten-free if you need to completely avoid gluten!

I had this gorgeous asparagus sitting in my fridge calling my name, so whipped up this easy crustless asparagus quiche for brunch today and LOVED it!  Even without the crust it’s a bit sinful, but I’m totally ok with that once in awhile.

As an aside, I’ve been using a new pan made by Ballarini (non-toxic, non-stick) and have been loving it!  I linked it below (just click on the picture where it says ‘shop the post’);  I regularly update the shop section of my site if you’re looking for links to my favourite kitchen gear.  The sweet little plates and the adorable pom pom napkins (also linked below) are from The Cross in Vancouver – if you’re in the area anytime you HAVE to check it out!

Serves 6

Ingredients:

• 8 large cage free eggs
• 1 1/2 c. 10% cream
• 5 thick slices good quality bacon*, diced
• 1 c. finely diced sweet onion (1/2 large onion)
• 8 oz. fresh asparagus, woody ends trimmed off (1 bunch)
• 1 1/2 c. shredded emmenthal cheese
• salt and pepper

* I use Two Rivers bacon from Nature’s Fare

Directions:

1. Preheat the oven to 350F and lightly grease a 8×12″ ceramic baking dish.
2. Cut the asparagus into 1-2″ pieces; if your asparagus is large, cut those pieces in half length ways as well.
3. In a large frying pan on medium heat, fry the bacon for 3-5 minutes, stirring.  Add the onion and continue to cook, stirring, for another 5-7 minutes, until the bacon is slightly crisp and the onions are golden brown.  Drain any excess fat from the pan, leaving a little bit of bacon fat in the pan, and place the bacon and onion mixture in a large bowl.
4. Place the pan back on the stove and cook the asparagus over medium heat with 1 Tbsp. of water until lightly browned (you still want it to be slightly crunchy), approximately 3-5 minutes.  Remove it from the heat and add it to the bacon and onion mixture.
5. In a separate medium bowl, whip the eggs with a whisk and add the cream.  Whisk together well and add in the bacon mixture, cheese and salt and pepper to your taste.  Stir to combine and empty the egg mixture into the prepared baking dish.  Bake until the edges are golden brown and the middle is set, 30-40 minutes. Remove from the oven and let it cool before serving.

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