Goat Cheese-Asparagus Crustless Quiche

This recipe was something that was really nice to make for dinner because it was pretty filling, but it was also nice for leftovers because the quiche easily went into a tupperware and reheated well the next day.

Adapted from Vegetarian Times.

-1 lb. asparagus, trimmed and cut into 1-inch lengths
-1 tsp. olive oil
-2 large shallots
-2 cloves garlic, minced
-5 oz. fresh goat cheese
-4 large eggs

Grease the ramekins and add in the asparagus and goat cheese. In a bowl whisk together the eggs, garlic and shallots.

Pour evenly into the ramekins. Add an asparagus tip to the top of each if desired. Bake at 425 for 15-20 minutes or until the top is golden brown.

Overall I liked these, I thought the flavors were good and they were easy to make. Dave really enjoyed them, he thought they were filing enough to eat alone for dinner -- usually he need a pretty big portion for dinner, but just one ramekin was good for him. The goat cheese and asparagus go well together. 


Popular Posts