Christmas Tree Holiday Crustless Quiche
Recipe type: Entree, Breakfast
A savory quiche with full flavor thanks to ham, Gruyere and White Cheddar, and -- of course -- fresh asparagus.
  • 2 tablespoons Olive Oil
  • 4 medium Shallots, finely sliced
  • 9 Eggs
  • ¾ cup Milk
  • 1 and ½ cups grated Gruyere, plus 2 tablespoons of grated Gruyere for topping
  • ½ cup grated or diced White Cheddar
  • ⅔ cup chopped Black Forest ham (about 4-5 deli slices, cut on a 2 or 3 thickness)
  • 1 6.25 oz package of Sun-dried Tomatoes (dry, not packed in oil), julienned
  • Cracked Black Pepper
  • Pinch of ground Cayenne Pepper
  • 6 Asparagus spears, bottom ends trimmed
  1. Preheat oven to 400° F and prepare a glass 8 inch, "deep dish" pie pan with either butter or cooking spray.
  2. In skillet, heat 1 tablespoon of the oil and then add the sliced shallots, sautéing till soft and translucent.
  3. In a mixing bowl, whisk together the eggs and milk.
  4. Fold in the Gruyere and White Cheddar, ham, sun-dried tomatoes, both the black and cayenne pepper, and the sautéed shallots.
  5. Pour the egg and cheese mixture into your prepared pie pan.
  6. Using a mandoline (or vegetable peeler), carefully slice the asparagus spears into ribbons.
  7. Arrange the asparagus ribbons on top of the egg mixture, in a triangle, "tree-shape".
  8. Place the pan in the oven and bake until the center of the quiche is firm/set, about 20 minutes.
  9. Remove from the oven and sprinkle with the reserved Gruyere.
  10. Cut and Serve.
Recipe by Following In My Shoes at