Sorry, that's a pretty silly title, ha. Well, as the days get shorter not to mention busier with holiday events, I know I'm going to be relying on quick and easy recipes for our weekly dinners. Last week I made just such a meal. I wanted to make a quiche, like the Crustless Broccoli-Cheddar one that I love, but decided I wanted to use feta instead. To compliment the feta I chose asparagus and white mushrooms. I can't wait to think up the next version.
Crustless Asparagus Mushroom and Feta Quiche
Recipe adapted from Everyday Food; Serves 4
Butter for pie dish
Coarse salt
1 lb. asparagus spears, cut into 2" inch pieces
1/2 cup sliced white mushrooms, chopped
6 large eggs
1/2 cup whole milk
Ground pepper
8 oz. crumbled feta cheese
- Preheat oven to 350 degrees. Butter 9" pie dish and set aside. Bring a medium pot of salted water to a boil. Add asparagus pieces and cook for 3-4 minutes. Drain well.
- Meanwhile in a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, 1/4 ground pepper. Stir in mushrooms, asparagus, and feta cheese.
- Pour mixture into pie dish. Bake until golden brown, 35-40 minutes.
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1 comment:
Wow! This looks very good! I'm gonna have to give this one a try!
I also wanted to let you know that I posted that recipe for you here...
https://www.blogger.com/comment.g?blogID=474731719155162373&postID=1612317761226291834
or you can also get to it by looking under Crockpot in our lables! You'll have to let me know how it turns out! :o)
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