Asparagus Quiche from Goldy’s Kitchen Cookbook by Diane Mott Davidson
Thanksgiving may be over, but we still have food on the brain in anticipation of the upcoming holiday season. Today we’re sharing a recipe for Asparagus Quiche from Goldy’s Kitchen Cookbook by Diane Mott Davidson. This quiche is easy to make, delicious, and super light since it doesn’t have a crust – perfect for any brunch or family gathering!
Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time. Full of irresistible food, Goldy’s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere. Purchase your copy from your favorite retailer.
When local fresh asparagus appears in the grocery store and at farmers’ markets, it’s time to pounce. This dish turns that lovely vegetable into an entrée.
Makes 8 servings
- ½ pound fresh asparagus, tough ends trimmed, cut into 1½-inch lengths
- 4 large eggs
- ¼ cup heavy (whipping) cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper, or more to taste
- 1 cup small-curd cottage cheese
- 1 cup grated Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
1. Preheat the oven to 350˚F. Butter a 9-inch deep-dish pie plate.
2. In a small sauté pan with a lid, heat about ½ cup spring water just to a boil. Pour in the cut asparagus, cover, and remove from the heat. Allow the asparagus to steam, off the heat, while you prepare the other ingredients.
3. In a large bowl, with an electric mixer, beat the eggs on medium speed until they are very well blended. Beat in the cream, mustard, salt, paprika, and cayenne on low speed until well combined. Using a heavy wooden spoon, stir in the cheeses, stirring until well combined.
4. Drain the asparagus. (It should still be bright green, with a tender, slightly crunchy texture.) Arrange it over the bottom of the pie plate. Pour the egg mixture over the asparagus and place the quiche in the oven.
5. Bake for 35 to 40 minutes, or until the quiche has puffed, browned, and set in the center. Allow to cool 5 minutes before slicing.
Note: Since this is a crust-less
quiche, it should be served with rolls or other bread.