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Christmas Tree Holiday Crustless Quiche {Asparagus and Ham Quiche}

December 2, 2012

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Easy to make and delicious — use the Asparagus to make a “Christmas Tree” and you have the perfect main dish for Christmas morning!

North Pole Breakfast 2012 was a SUCCESS!  Snowflakes and snowballs were everywhere … elves sat at each place setting … and a bunch of yummy, holiday food was gobbled up by the Kidlets and our guests.

I’m going to give all the details on Monday, including links for some of the ideas I implemented and a few of the dishes I made.  It really was so beautiful, so fun and something I enjoyed from start to finish.

(Except for the cleaning-up part.  I wasn’t too fond of that.)

For now, I want to share the unbelievable Asparagus and Ham Crustless Quiche I made as our main savory dish: cheesy and full flavor thanks to black forest ham and sun-dried tomatoes — and a bit Christmasy thanks to an Asparagus “tree” on the surface — this quiche comes together in about thirty minutes and is great for a holiday brunch or an evening dinner.

I found the original recipe on (of course) Pinterest, but it required ingredients I either didn’t have on hand or couldn’t find in my local grocery store.  A few substitutions and a change in the cooking method worked out perfectly, leaving us with a recipe even the babies in attendance scarfed down.

And that — folks — is proof of good eats.

So, here it is (adapted from Ile de France’s Comte & Asparagus Frittata), my favorite new addition to our annual North Pole Breakfast.

Christmas Tree Holiday Crustless Quiche
 
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A savory quiche with full flavor thanks to ham, Gruyere and White Cheddar, and -- of course -- fresh asparagus.
Author: Rachel Lacy
Recipe type: Entree, Breakfast
Ingredients
  • 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
Instructions
  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.
3.1.09

 

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About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella.
You can also connect with Rachel Lacy on Google+.

« Ideas for Counting Down to Christmas with Crafts and Baking {Spiced Maple Doughnut Recipe}
I Heart Lunch: Snowmen and Hot Chocolate — Celebrating the Holidays With Food »

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Who is Rachel LacyMy name is Rachel -- I share tales about food and family. I'm a home-cook who focuses on fresh meals to both fuel us and to help us celebrate our family-life. My day starts with coffee. Lots of coffee.
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