Crustless Asparagus & Onion Quiche This recipe can be made with fresh or canned asparagus. 125 ml fresh white breadcrumbs (or gluten free breadcrumbs*) 200 g asparagus (fresh green) 1 tbsp olive oil 2 onions
Crustless Asparagus & Onion Quiche
This recipe can be made with fresh or canned asparagus.
- 125 ml fresh white breadcrumbs (or gluten free breadcrumbs*)
- 200 g asparagus (fresh green)
- 1 tbsp olive oil
- 2 onions finely chopped
- 3 ml green onion seasoning
- 1 tbsp canola oil
- 1 tbsp butter
- 3 large eggs
- 250 ml cream
- 2 tbsp white sauce powder (or corn flour)
- 187 ml cheddar cheese (grated)
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Preheat oven to 170°C
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Butter a 22-24cm flan dish really well and shake breadcrumbs into dish, so some of the crumbs stick to the bottom and sides
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Place dish in the freezer to set crumbs while making the filling
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Steam asparagus for 3 minutes
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Toss with olive oil and cool
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Cut off tips (about 3cm), then slice the rest of the stems on the diagonal into 2cm lengths
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Keep tips for garnish
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Season onions with green onion seasoning
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Heat butter and oil and sauté onions until completely soft and beginning to brown slightly
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Remove from heat
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Add steamed asparagus stems (not the tips)
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Cool
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Beat eggs and cream
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Toss white sauce powder with grated cheese and sprinkle half of this mixture evenly over the base of the prepared dish
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Top with asparagus and onion mixture
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Mix remaining cheese mixture into eggs and pour over asparagus
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Bake on the middle shelf for about 35 minutes until set and puffy
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Switch off oven, open door slightly, and leave quiche in oven for another 10 minutes
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Cool slightly, top with asparagus tips and serve with salad
*I make my own GF breadcrumbs by lightly toasting gluten free bread and blitzing it in a food processor.