CRUSTLESS BACON, ASPARAGUS QUICHE
Years ago, I was fortunate to take a vintage train to the town of Gruyère, passing through fields and hills of happily grazing cattle. There, I had the most delicious quiche Loraine I had ever tasted and learned that the Gruyère cheese attributes its flavor to the flowers and herbs the cattle eat. To lighten up this version and make it more nutritious, I have added asparagus, and in place of the crust, I use butter and flaxseed meal.
6 servings
INGREDIENTS:
1 tablespoon softened butter
2 tablespoons ground flax meal
4 slices bacon, medium diced
1 large shallot, minced (about 1 ½ ounces)
8 large spears asparagus (about 6 ounces), cut into one-inch pieces
4 eggs, beaten
1 cup cream
1 cup whole milk
1 teaspoon fresh tarragon, chopped
¼ teaspoon ground nutmeg
¼ teaspoon fresh ground black pepper
½ teaspoon kosher salt
1 cup Gruyère (about 4 ounces)
¼ cup Reggiano Parmigiano cheese, finely grated
DIRECTIONS:
Preheat oven to 325°F. Butter a deep-dish casserole or pie pan with the butter. Sprinkle evenly with flax meal.
Heat a cast-iron pan. Place the diced bacon into a sauté pan over medium heat. Cook until crisp. Transfer the bacon to paper towels. Drain off all but one tablespoon of the fat.
Sauté the shallots in the pan fat for a minute or two. Add the asparagus spears and cook until they turn bright green and are still firm. Remove from heat.
In a bowl, whip eggs, cream, milk, tarragon, nutmeg, pepper, and salt together until smooth.
Sprinkle the bacon, asparagus, and Gruyère in the prepared pan. Pour in the egg mixture. Top with the Reggiano Parmigiano cheese evenly.
Bake for forty to forty-five minutes, until the top is browned and the custard is just set in the center. Rest at room temperature for at least ten minutes before slicing into six equal pieces. Serve at room temperature.
CRUSTLESS BACON, ASPARAGUS QUICHE
Years ago, I was fortunate to take a vintage train to the town of Gruyère, passing through fields and hills of happily grazing cattle. There, I had the most delicious quiche Loraine I had ever tasted and learned that the Gruyère cheese attributes its flavor to the flowers and herbs the cattle eat. To lighten up this version and make it more nutritious, I have added asparagus, and in place of the crust, I use butter and flaxseed meal.
Ingredients
- 1 tablespoon softened butter
- 2 tablespoons ground flax meal
- 4 slices bacon, medium diced
- 1 large shallot, minced (about 1 ½ ounces)
- 8 large spears asparagus (about 6 ounces), cut into one-inch pieces
- 4 eggs, beaten
- 1 cup cream
- 1 cup whole milk
- 1 teaspoon fresh tarragon, chopped
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- 1 cup Gruyère (about 4 ounces)
- ¼ cup Reggiano Parmigiano cheese, finely grated
Instructions
- Preheat oven to 325°F. Butter a deep-dish casserole or pie pan with the butter. Sprinkle evenly with flax meal.
- Heat a cast-iron pan. Place the diced bacon into a sauté pan over medium heat. Cook until crisp. Transfer the bacon to paper towels. Drain off all but one tablespoon of the fat.
- Sauté the shallots in the pan fat for a minute or two. Add the asparagus spears and cook until they turn bright green and are still firm. Remove from heat.
- In a bowl, whip eggs, cream, milk, tarragon, nutmeg, pepper, and salt together until smooth.
- Sprinkle the bacon, asparagus, and Gruyère in the prepared pan. Pour in the egg mixture. Top with the Reggiano Parmigiano cheese evenly.
- Bake for forty to forty-five minutes, until the top is browned and the custard is just set in the center. Rest at room temperature for at least ten minutes before slicing into six equal pieces. Serve at room temperature.
Nutrition Facts
Calories
410Fat (grams)
35 gSat. Fat (grams)
19 gCarbs (grams)
7 gFiber (grams)
2 gNet carbs
5 gSugar (grams)
4 gProtein (grams)
17 gSodium (milligrams)
503 mgCholesterol (grams)
201 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.