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.