Saturday Beefcake Brunch

No Crust Asparagus Quiche
(source: Jen Wall with some editing)





• Mushrooms, fresh, sliced, eight ounces
• Butter, unsalted, two tablespoob
• Asparagus, one bunch cut into on inch pieces
• Scallions, one small bunch, finely sliced
• Olive oil spray for coating
• Turkey Bacon, six slices, cooked and broken into pieces
• Gouda cheese, one cup grated
• Reggianito Cheese grated
• Eggs, four, beaten
• Heavy Cream, two cups
• Sea Salt, one half teaspoon
• Black Pepper, one half teaspoon
• Nutmeg, fresh grated one quarter teaspoon
Pre- heated oven 350F.




1. Sauté mushrooms in butter until mushrooms give up their liquid, about eight minutes. 2. Add asparagus to mushrooms and cook until bright green, three to five minutes. Add green onions and sauté for two minutes or until slightly wilted.
3. Coat deep dish quiche pan with spray. Spread bacon pieces on bottom of pan. Add vegetable mixture and then layer cheeses on top.




4. Beat eggs, and then stir in cream. Season with salt, pepper and nutmeg.
5. Pour egg mixture over vegetables and cheese.
6. Bake until puffed and set and a knife inserted into the center comes out clean. (approximately 45 min.)