Crustless Quiche with Ham & Asparagus

I’m all about bread (aka…crust), so I was hesitant about this recipe and really wanted to make it with a crust, but I’m glad I didn’t.  It tasted really good!  I will definitely make this again.  I might even try substituting the asparagus for broccoli next time to change it up a bit.  The flavor was incredible and it cooked to perfection.  It doesn’t look too appetizing, but I’m sure that’s just the way I layered everything.  Certainly worth trying if you like Quiche.

CRUSTLESS QUICHE WITH HAM & ASPARAGUS

Serves 6

Olive oil cooking spray
1.5 cups low-fat shredded cheese, such as Colby and Monterey Jack blend, divided
6oz. thin asparagus spears, cut into 1.5 inch pieces
Sea salt and ground black pepper, to taste
6 eggs
1/3 cup low-fat milk
2 pounds fresh deli ham, cut into 1/2-inch pieces

Preheat oven to 350°F. Coat a 9-inch glass pie plate with cooking spray. Spread 1/2 cup cheese over bottom of pie plate.

Coat a skillet with cooking spray and heat on medium. Add asparagus and cook until tender, about 4 minutes. Season with salt and pepper, to taste, and set aside.

In a large bowl, whisk together eggs and milk. Season with pepper, to taste. Stir in remaining cheese, asparagus and ham. Pour into pie plate and bake for 25 to 30 minutes or until center is set.
Cool quiche for 10 minutes on a rack, slice into 6 equal wedges and serve.