Asparagus, Spinach, Bacon: Crustless Quiche
4 thick slices bacon, diced
1/4 diced asparagus (and spears cooked for topping)
1/2 cup chopped onion
1 package fresh spinach, about 5 to 6 ounces
1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend
1 1/4 cups milk
1/4 cup all-purpose flour
5 large eggs
1/4 teaspoon pepper
3/4 teaspoon salt
1/4 teaspoon onion powder
pinch oregano, optional
sprinkle of sweet paprika, optional
Heat oven to 350°. Butter an 8-inch square baking dish or spray with baking spray.
In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. Add the onion and asparagus to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated.
Transfer the mixture to the baking dish. Top evenly with the bacon, then with the cheese.
In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Lay cooked asparagus over top, sprinkle very lightly with the paprika, if desired.
Bake for 30 to 40 minutes, until firm.
Recipe by: Diane Baker Photo By: Diane Baker for Canning and Cooking at Home