Asparagus Dijon Crustless Quiche

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I make these crustless quiches rather often as a delicious way to use up whatever leftover meat and veg are still in the fridge on a slow weekend morning. This one is a little special because it didn’t have anything to do with leftovers and really highlighted the asparagus in season. It’s such a short, blissful season when we can get local asparagus, and nothing says spring and gratitude for green better than the tender stalks.

I hate calling these crustless quiches, because I promise you won’t be thinking of the lack of crust when you eat a big slice. This is a healthier and simpler recipe than making a traditional pie crust cheese filled quiche to what is supposed to be a quick prep breakfast. Though, I hesitate to call it a frittata, because in my mind, a frittata is made specifically by starting to cook the whole thing on the stove and then finishing under the broiler in the oven. Perhaps one of these days I’ll make it that way just so I can stop calling it a crustless quiche.

But if you’ll pardon the name, the method of cooking couldn’t be simpler. Sure, it has to cook for a while, but that’s the perfect time to make a pot of tea and ease into the morning with a book or the paper. Just my sort of weekend.

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Asparagus Dijon Crustless Quiche

Ingredients:
6 oz canned boneless, skinless salmon, drained
1 Tbs butter
1/2 small onion, finely chopped
1 bunch asparagus, chopped into 1/2-inch pieces
1-2 Tbs grainy dijon mustard
1/2 cup whole milk
8 eggs
salt and pepper to taste

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Instructions:
Preheat oven to 350 degrees.

In a large cast iron skillet over medium-high heat, add the butter, onions, asparagus, and big pinches of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the asparagus and onions are soft. Remove from the heat and use a spoon to spread out the mixture evenly on the bottom of the pan. Set aside.

In a large bowl, add dijon mustard, eggs, milk, and more pinches of salt and pepper. Whisk together until well combined.

Pour the egg mixture over the asparagus mixture in the cast iron. Bake until the eggs are set, about 35-45 minutes. Remove from the oven, cut into wedges and serve.

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