Tuesday, November 06, 2007


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.
My notes: I don't know why it hadn't occurred to me before to play around with the ingredients, but you can look forward to more variations on this meal, I'm sure.


Lindsey said...


Kathy said...

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...


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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