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 (low carb and keto) 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.
asparagus, blue cheese and parmesan quiche
- 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
- 250 gm sour cream or creme fraiche
- 4 large eggs
- 1 Tbs of self-raising flour
- 100 gms of blue cheese crumbled
- 60 ml 1/4 cup of grated Parmesan cheese
- salt and pepper
- paprika or smoked paprika for sprinkling
- Preheat the oven to 180 C/350F.
- Beat the eggs in a bowl and add the sour cream, flour and cheese and mix.
- Pour this into 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. It's fabulous for a brunch, a light lunch and served warm or cold.