Tuesday, November 06, 2007

Quichee-Quichee-Coo

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.

2 comments:

Lindsey said...

YUM.

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...

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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