I’m not entirely sure if this is a quiche or a tart, but here, in the interest of calorie conservation I have made it without a crust. In the past I have made it using a ‘cheat’ crust made by frying a finely chopped onion in butter with garlic, and then tossing about a cup of stale whole wheat bread crumbs in and pressing this into the bottom of a tart tin or suitable oven proof container before filling and baking.
I started making this without the crust when I did the Atkins diet about 10 years ago and it was the perfect protein food with no carbs. Needless to say I think I lasted a total of 7 days on that weird regime, but had quite a lot of fun eating bacon, cheese and cream whilst on a ‘diet’.
I have used blue cheese here as it goes so well with asparagus, but a sharp cheddar works really well too. This is super easy to make and my favourite quiche recipe.
- a large bunch of fresh asparagus, woody stem removed (about 250gms) and blanched for 2 minutes in boiling water – or 2 x tins of asparagus, liquid drained off
- 250gm sour cream or creme fraiche
- 4 large eggs
- 1 Tbs of self raising flour
- 100gms of blue cheese crumbled
- 60ml (1/4 cup) of grated Parmesan cheese
- salt and pepper
- paprika or smoked paprika for sprinkling
Pre heat the oven to 180 C. Beat the eggs in a bowl and add the sour cream, flour and cheese and mix. Pour this in to a greased oven proof dish and then top with the blanched asparagus. Press the asparagus so that they are largely submerged in the liquid and sprinkle over the paprika. Bake for 35 minutes until golden brown and firm.
This is a delightfully smooth and creamy quiche base and I have often made it using other ingredients like mushrooms, spinach or peppers. Its fabulous for a brunch, a light lunch and served warm or cold