No Crust Quiche
List of Ingredients
One large bundle of asparagus (25 medium sized) cleaned and cut into 1/2 inch pieces, tips reserved
3 or 4 mushrooms, sliced thin
3 or 4 green onions, chopped
3 cups lowfat cottage cheese
One cup soft bread crumbs, divided
3 oz. asiago (or other hard) cheese, grated
5 eggs, divided
1 tsp olive oil
1/2 tsp salt
paprika
Recipe
Preheat oven to 350 degrees. Use a paper towel to lightly rub olive oil on the bottom and sides of two pie pans, dust well with 1/4 cup of the bread crumbs. Allow these to toast in the oven for about five minutes, remove and cool.
Steam the asparagus and tips until tender with the tips off to one side so you can find them later to decorate the quiche. Sauté mushrooms and onions in the olive oil until soft and set aside to cool. Combine cottage cheese, remaining bread crumbs and grated cheese in a food processor and process to a thick paste. You can choose to process the mushroom and onion mixture with the paste or to add it when you stir in the asparagus.
In a large bowl, beat three of the eggs with half of the salt, add the mixture from the food processor and the asparagus pieces (and mushrooms, if you didn't pulverize them) and stir until mixed. Gently pour this into the prepared pie pans, trying not to disturb the bread crumbs. Beat the remaining two eggs with the rest of the salt and pour this evenly over the two quiches, spreading to be sure the entire tops are covered. This egg layer will create the illusion of a top crust. Use the asparagus tips to decorate and dust lightly with paprika.
Bake 45 minutes and allow to stand at least 10 minutes before serving. The entire quiche can be reheated the next day in the oven or you can reheat individual servings covered in the microwave.
Serves 8
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