When adding vegetables to every meal, breakfast can be a real challenge. Great ways to get a first-thing-in-the-morning boost is with this Crustless Asparagus Quiche or a Strawberry Kale Smoothie.
This quiche comes together with a little effort and serves six. In my small household, it saves well and warms up each morning all week long for a super easy start to the day.
Crustless Asparagus Quiche
The base of this egg pie is vegetables and a small amount of hash browns. Simply spray a pie plate with non-stick spray, pat in the hash browns, add vegetables, pour over the egg mixture, and top with cheese. After it bakes, this dish serves into perfect triangles that hold together and satisfy for breakfast.
Change up the flavor of your Crustless Asparagus Quiche each week by using your favorites: colored peppers, broccoli, cauliflower, summer squash, zucchini, spinach, mushrooms, asparagus, sundried tomatoes, snow peas, or chopped kale.
Blanching Asparagus
Before adding some vegetables to a quiche, they need to be blanched. Bring a pot of water to boil and blanched the asparagus for just a couple of minutes. After removing it, the stems will be softened but still firm. This method would be recommended for all harder fresh vegetables, including broccoli and cauliflower.
Crustless Asparagus Quiche
Ingredients
- 1 c frozen hash browns shredded
- 1 c asparagus or vegetables of choice, blanched peppers, broccoli, summer squash, zucchini, cauliflower, snow peas,
- 1/2 c cheddar cheese
- 5 eggs beaten
- 1 t paprika
- 1 t salt
- 1/2 t onion powder
- 1/2 c milk
Instructions
- Preheat oven to 350° and spray a pie plate with non-stick spray
- Pat hash browns onto bottom of pie plate to form a base in lieu of a pastry crust.
- Add vegetables of choice on top of potatoes. Cooked leftovers, frozen, or softer varieties (spinach, summer squash, zucchini, peppers) of fresh vegetables work great.
- If using harder veggies (asparagus, broccoli, cauliflower), blanch them before adding to quiche by boiling a pan of water and placing the vegetables into the boiling water for 2-3 minutes. Remove with a slotted spoon, chop, and add to quiche.
- Crack your eggs into a bowl and add spices and milk. Beat with a hand beater until thoroughly combined. Pour over veggies in pie plate.
- Top with cheese. Bake for 40 minutes at 350°
- Allow to cool for 5 minutes before cutting into perfect triangles to serve.
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