Asparagus Crustless Quiche

Who needs the extra calories of a crust if you can have savory pleasure
without one? This quick and easy Italian-inspired dish combines
good-for-you garlic, Omega-3 eggs, and a little cheese with the seasons
tender and healthful asparagus to make a golden delight of a main meal.

2 tablespoons extra virgin olive oil plus extra for pie plate
1 pound asparagus, tough ends snapped off and discarded, spears sliced
into 1/2-inch pieces
4 large eggs
2 cloves garlic, finely chopped
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup dry bread crumbs
Sea salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 350 F. Oil a 9-inch pie plate and reserve. In a
heavy-bottomed skillet, heat olive oil and add asparagus, cooking around 4
minutes until bright green and crisp-tender. Remove from heat and reserve.
In a medium bowl, whisk together the eggs, garlic, cheese, and bread
crumbs. Add salt, pepper, and fresh parsley, whisking again to combine.
Add asparagus and stir to combine. Pour mixture into the prepared pie
plate and bake in preheated oven 30 to 35 minutes or until firm.

Serves 4



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