Yes, fresh asparagus is great ... fresh green beans are great, lets face it fresh vegetables are really good and we each have our favourites. However, on the odd occasion, I do sometimes use frozen or tinned ... like in this recipe.
Ingredients:
Serves 2-46 eggs
6 tablespoons of double (heavy) cream
One tin of whole asparagus spears 244 grams
1 heaped tablespoon of Jalapenos green peppers for extra zap - optional
Salt and pepper to taste.
Method:
Mix the eggs and cream together well in a bowl or Pyrex jug
Pour into a non stick baking dish 8" x 1.5"
Place the asparagus spears and optional Jalapeno green peppers
Place into a pre heated oven at 190C / Gas 5 and cook for twenty minutes.
Serve with a mixed salad.
Great low-carb food.
Check that the quiche is properly cooked by placing a knife in the centre, it should come out clean.
Also, as ovens vary just keep an eye on the quiche while cooking.
This quiche tastes delicious eaten hot or cold.
... now please excuse me as I sit down and enjoy!
Dear reader, please note that, not all the food and recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Sounds good. I just had an omelette with asparagus and cheese, it was yummy, too!
ReplyDeleteWOW, this does look so appetising...I will definitely give it a try! 😊😊
ReplyDeleteI will omit the jalapeno peppers though...the last time I tried those, I ended up with second degree burns!! Lol
Many thanks for sharing...👍
Have a great weekend!
Hugs xxx
...a wonderful spring meal.
ReplyDeleteSounds delicious! Love your flowers.
ReplyDeletethis sounds wonderful, minus the jalapeno's, i have had enough zap!! hehehehe
ReplyDeletethose flowers are so pretty, i always enjoy fresh flowers at the table when eating!!!
Oooh yum, it looks delicious and you have me fancying quiche now.
ReplyDeleteYummy quiche ~ ^_^
ReplyDeleteBe Well, Be Safe,
A ShutterBug Explores,
aka (A Creative Harbor)
A frittata by another name? It looks excellent.
ReplyDeleteAnd yes, I also use frozen (and occasionally tinned) vegies.
This looks easy and tasty, thanks Jan. I get some super new recipes here.
ReplyDeleteThis looks great. I wonder how many spears of fresh would equal one tin... ? I cup chopped up?
ReplyDeleteThis looks lovely, I do like a nice quiche! Take care and have a great weekend, Sue xx
ReplyDeleteOhhhhh that looks so darn good.
ReplyDeleteThis quiche is so delectable!
ReplyDeleteYum!
That sure sounds good and what a pretty picture!
ReplyDeleteJeanie said...
ReplyDeleteThis looks great. I wonder how many spears of fresh would equal one tin... ? I cup chopped up
Hello Jeanie
I'd probably use about 10-12 fresh thin asparagus spears …
Hope you enjoy a crustless quiche soon :)
All the best Jan
Now I'm hungry. Smile.
ReplyDeleteBreakfast, lunch or dinner - quiche is king! Thanks, Jan:)
ReplyDeleteThis looks amazing, Jan! We haven't gotten take out in months and our menu has become a bit boring. We're huge quiche fans and I believe I could actually make this. Thanks so much!
ReplyDeleteThis sounds wonderful. The crust is always the killer when it comes to calories and carbs. This would be great for anyone, even those who are NOT vegetarians.
ReplyDeleteThis looks so yummy and delicious. Thanks for sharing the recipe.
ReplyDeleteThat is 'come and taste me' pie, lovely Jan.
ReplyDeleteOOH, that sound a lovely receipe.
ReplyDeleteThat crustless quiche is worth a try. I'm salivating already. :)
ReplyDeleteThis looks delicious. I would use broccoli instead of asparagus, which I don't like.
ReplyDeleteThis looks like a great recipe, if only we could get some asparagus this year. The cool, damp, snowy spring seems to have put an end to the local crop and I have not seen it anywhere. I bought some imported from Peru, but it was quite awful. The stalks were the size of Giant Redwoods and the tips stringy and fibrous. I may have wait until next year for my asparagus fix.
ReplyDeleteThis looks really delicious!
ReplyDeleteYummy meal, perfect for Spring!
ReplyDeleteSo many tasty recipes on this Blog. Living with you must be Heaven. Your family is lucky.
ReplyDeleteGod bless.
Yum, looks delicious. I always like to have a tin in the store cupboard too.
ReplyDeleteSounds delish Jan, a bit like a frittata. I do enjoy eggs very much so look forward to this one. The vase of sweet peas is a delight 🌼
ReplyDeleteHi Jan - this is just a wonderful idea ... friends are getting me asparagus - which I positively adore. While - yes I agree with sweet peas ... delightful ... cheers Hilary
ReplyDeleteLooks wonderful..Yum
ReplyDeleteIt looks delicious!
ReplyDeleteI've been cooking more lately, and that sure does look good! Y'all have the best recipes! :)
ReplyDeletexoxo
looks amazingly DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeletemust try one