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Asparagus is just starting to pop up through the ground this month. Loaded with vitamin A, C, E, K, B-vitamins, folate, copper, selenium, manganese, phosphorus, fiber, potassium, and zinc, asparagus spears pair nicely with the smooth tangy flavor or goat cheese in this tasty quiche.

Ingredients:asparagus fritatta

1/2 cup coarsely chopped asparagus

1/2 cup coarsely chopped broccoli

4 large eggs

2 teaspoons all-purpose unbleached flour

1/4 teaspoon baking powder

1/2 cup organic whole milk

1/4 teaspoon nutmeg

1/4 teaspoon ground sea salt

Freshly ground black pepper, to taste

1/4 cup shredded cheddar cheese

1/4 cup crumbled chevre cheese

1 tablespoon butter

Organic canola oil, for greasing dish

Preparation:

Grease a pie dish with either organic canola oil spray or 1 teaspoon of oil on a paper towel. Spread asparagus and broccoli evenly on pie dish. In a separate bowl, whisk together eggs, flour, baking powder, milk, nutmeg, salt and pepper. Mix cheddar cheese into egg mixture using spoon. Pour egg mixture over vegetables in pie dish then sprinkle goat cheese. Dot surface with butter.

Bake in 350 degree oven for 45 minutes, or until quiche is set and slightly firm in the center.

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