Asparagus ‘Quiche’
Prep 10m | Total 25m | Serves 4-6
INGREDIENTS
250g (9oz) asparagus, trimmed and cut into 5cm (2inch) lengths
175g (6oz) Gruyère cheese, finely grated
6 eggs, whisked
salt and freshly ground black pepper
METHOD
Cook the asparagus in a little boiling water for a few minutes until it’s just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.
Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with the remaining cheese.
Bake in a preheated oven, 180ºC for 25–30 minutes, or until set, risen and lightly browned.
Serve hot, warm or cold.
RECIPE NOTES
Make two of these for lunches the following day.
If asparagus is not in season for you, you can try preserved/ canned asparagus that does not contain additives: https://shop.coles.com.au/a/national/product/coles-asparagus-cuts-tips-can?uztq=46abcbb7e16253b0cdc3e6c5bbe6a3f0
Or simply use whatever is in season: leeks, cooked sweet potato chunks, and broccoli are all great options.
