Crustless Asparagus Quiche with Goat Cheese
This asparagus quiche recipe is so easy to make and bursting with flavor from the herby, lemony asparagus and pockets of creamy goat cheese. It can be customized to your own herb and cheese preferences to make sure it's the perfect quiche for your family.
Ingredients
- 9 oz (250 g) asparagus, sliced
- 2 cloves garlic, minced
- 2 tsp dried tarragon
- ½ small lemon , juiced
- 4 oz (125 g) goats cheese
- 8 medium eggs
- ½ cup (120 ml) double cream
- ⅛ tsp nutmeg
- 1.5 cups (200 g) gruyere cheese, grated - feel free to swap cheddar, parmesan, or any other strongly flavored hard cheese
Instructions
- Heat the oven to 180C / 360F.
- Prepare your asparagus. Remove the tough ends, then slice the stems into 1 inch (approximate) pieces. Keep the tips whole.
- Heat a little olive oil in a pan and gently stir fry the asparagus and garlic over a low-medium heat. After a minute or two it will turn a brighter green. Add the tarragon until just fragrant, and then squeeze the lemon juice over the top and cook until it's mostly absorbed.
- Place the asparagus in a lightly oiled pie or quiche dish and add crumbles or slices of goat cheese over the top.
- Whisk the eggs, cream, nutmeg and most of the gruyere (reserving a small handful for topping) in a jug.
- Pour over the top of the asparagus and goat cheese and sprinkle the remaining gruyere on top.
- Bake for approximately 30 minutes, until it's lightly browned, set and just a little wiggly. Allow to sit for 5-10 minutes before slicing in.
Serving: 1slice, Calories: 355kcal, Carbohydrates: 4g, Protein: 23g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 287mg, Sodium: 402mg, Potassium: 245mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1486IU, Vitamin C: 4mg, Calcium: 428mg, Iron: 3mg