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SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."

~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) 



CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE

~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com 




8  oz. or more fresh asparagus 
2  cups baby spinach leaves
6  beaten organic eggs
2  1/4  cup grated mozzarella cheese
2  Tbsp. grated Parmesan cheese
2  cloves mined garlic
coarse salt and freshly ground pepper to taste

  • Grease 9-inch pie/quiche dish.
  • Combine eggs with 2 cups of grated mozzarella cheese and garlic.
  • Reserve about 1/3 cup of egg mixture.
  • Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. 
  • Pour reserved egg mixture on top. 
  • Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. 
  • Bake at 375º for about 30 minutes or until edges start to brown.  


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Comments

RobinL said…
Always so many tasty things coming out of Joey's kitchen!
Friday, March 04, 2016
Gardens at Waters East said…
I love all those foods!!!! Thanks for the posting today. I have been out of the country so today I am trying to catch up on your blog and others. JC
Friday, March 25, 2016
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