ASPARAGUS AND BABY ARTICHOKE CRUSTLESS QUICHE

Asparagus and Baby Artichoke Crustless Quiche

Serves 4-6

Ingredients

• 5 Eggs 

• 1 c Asparagus, diced

• ½ Onion, diced

• 9.9 ounce jar of Baby Artichokes, drained and cut in half

• 1 tbsp Olive Oil

• 2 Tbsp Fresh Parsley, chopped

• 1 c Swiss Cheese, shredded

• 1 c Cheddar Cheese, shredded

• ½ c Heavy Cream

• ½ c Whole Milk

• 1 Tsp Hot Sauce (preferred brand Franks)

• ½ tsp Coarse Kosher Salt

• ½ tsp Black Pepper

Directions

1. Preheat the oven to 375°F.

2. In a small skillet, over medium heat, add 1 tablespoon olive oil, asparagus, artichoke hearts and diced onion, saute until soft, about 4-5 minutes.  

3. Spray pie/quiche dish with nonstick cooking spray.

4. Add the asparagus/artichoke mixture to the pie/quiche dish.   

5. In a separate bowl, whisk 5 eggs till frothy, add the heavy cream, whole milk, parsley, hot sauce, salt and pepper and beat until mixed well. 

6. Add ½ c swiss and ½ cheddar on top of asparagus/artichoke mixture.

7. Add the egg mixture.

8. Top with remaining cheeses.

9. Bake for 30-35 minutes or until the middle is set.

10.  Let sit for 10 minutes before slicing.