Michele's Asparagus Bacon or Salmon Crustless Quiche
Elevate your brunch game with Michele's Asparagus Bacon or Salmon Crustless Quiche, a savory masterpiece that's as versatile as it is flavorful. Packed with tender asparagus, crispy bacon or flaky salmon, and a creamy egg base enriched with cheddar and Parmesan cheeses, this crust-free quiche is a lighter yet satisfying option for any meal. The combination of sautéed onions, delicate spices, and a golden, cheesy top ensures every bite is bursting with irresistible flavor. Perfect for a gluten-free brunch centerpiece or a quick weeknight dinner, this quiche is easy to prepare, customizable, and can be enjoyed warm or at room temperature. With just 15 minutes of prep, it's a delightful dish that brings elegance and convenience to your table.
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Ingredients
- 1 bunch asparagus
- 6 strips (or 1 cup salmon, flaked) bacon (or cooked salmon, flaked)
- 6 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small onion, finely chopped
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar-sized baking dish with cooking spray or a little olive oil.
Step 2
Trim the tough ends off the asparagus. Cut the remaining spears into 1-inch pieces and blanch them in boiling water for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
Step 3
If using bacon, cook the strips in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to cool; then crumble into small pieces. If using salmon, make sure it is cooked, flake it into bite-sized pieces, and set aside.
Step 4
Using the same skillet, heat the olive oil over medium heat and sauté the finely chopped onion until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
Step 5
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper.
Step 6
Add the cooked asparagus, crumbled bacon (or flaked salmon), and sautéed onions to the egg mixture. Gently fold until all ingredients are evenly distributed.
Step 7
Pour the mixture into the prepared pie dish and spread it out evenly.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. To check for doneness, insert a knife into the center; it should come out clean.
Step 9
Let the quiche cool for about 5-10 minutes before slicing. Serve warm or at room temperature and enjoy!
Nutrition Facts
| Serving size | (2696.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9706.5 |
| Total Fat 762.0g | 0% |
| Saturated Fat 287.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 3063.6mg | 0% |
| Sodium 27101.3mg | 0% |
| Total Carbohydrate 54.3g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 17.5g | |
| Protein 611.0g | 0% |
| Vitamin D 323.7IU | 0% |
| Calcium 1610.9mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 9637.2mg | 0% |
Source of Calories