Crustless Asparagus Quiche

Crustless Asparagus Quiche

This recipe is as much about prep as it is about ingredients. It is a required breakfast repast at this particular time of the year. Preparation time is minimal, but requires leftover asparagus from the previous evening. I know some of you may aghast at the concept of leftover asparagus, but it can be achieved if you overachieve the night before with steaming of the precious commodity. As this is a breakfast for two you need only have a ½ cup of heaven’s produce for our purposes. If you have more than that, remember cold asparagus on an evening salad is also a bit of paradise.

The required stuff:

Tsp of extra virgin olive oil
Well mellowed steamed asparagus
A handful of Morel mushrooms
A snippet of chives from the garden
Garlic encrusted sea salt
4 eggs
A dab of sour cream
A handful of Mexican style crumbly cheese
A cheese grater
A WELL mellowed cast-iron skillet with a lid
A chopstick

Now for the method:

Heat the skillet and olive oil over medium heat. Place the mushrooms in the skillet (you can dice them or not, depending on your mood). Toss the chives in with the mushrooms and salt to taste. Warm the ingredients stirring occasionally. After a sufficient time, this varies with the range top, for me it is about 5 minutes, break the eggs into the skillet and stir in the sour cream with the chopstick, until it looks omelet-like. Toss in the asparagus and cover with the lid. The whole thing will fluff up quite nicely and when the top has finished cooking cover with the cheese and turn off the heat. If you are using a cast-iron skillet, the cheese will melt and there you go.

Enjoy and be sure you use cast-iron that is properly seasoned, you will have an amazingly fluffy creation.

Thanks,

Uncle C