Christmas Tree Holiday Crustless Quiche
Author: Rachel Lacy
Recipe type: Entree, Breakfast
- 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
- Preheat oven to 400° F and prepare a glass 8 inch, "deep dish" pie pan with either butter or cooking spray.
- In skillet, heat 1 tablespoon of the oil and then add the sliced shallots, sautéing till soft and translucent.
- In a mixing bowl, whisk together the eggs and milk.
- Fold in the Gruyere and White Cheddar, ham, sun-dried tomatoes, both the black and cayenne pepper, and the sautéed shallots.
- Pour the egg and cheese mixture into your prepared pie pan.
- Using a mandoline (or vegetable peeler), carefully slice the asparagus spears into ribbons.
- Arrange the asparagus ribbons on top of the egg mixture, in a triangle, "tree-shape".
- Place the pan in the oven and bake until the center of the quiche is firm/set, about 20 minutes.
- Remove from the oven and sprinkle with the reserved Gruyere.
- Cut and Serve.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/christmas-tree-holiday-crustless-quiche-asparagus-and-gruyere-quiche/
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