Asparagus and Potato Crustless Quiche

My flatmate described my dinner the other night as a crustless quiche, which was exactly what I had in mind when I was making it, as I didn’t have enough eggs to make both a quiche filling *and* a quiche crust.  So it’s sort of a crustless quiche/frittata/giant omelette.

  • 2 Eggs
  • 1/4 – 1/2 cup of milk (I use soy)
  • Onions and garlic
  • 1 can of asparagus spears, roughly chopped
  • 3-4 small potatoes, steamed or boiled
  • Cheese

Whip up the eggs and the soy milk, and add a bit of cheese.  Fry some onions and garlic in a cast iron pan (or a pan that is able to be put in the oven).  Add the potatoes and fry for a minute or two.  Pour in the egg mixture, add the asparagus, and distribute the asparagus and potatoes around the pan.  Cook for a while, until almost set, and the put the rest of the cheese on top, and grill until completely set.


3 thoughts on “Asparagus and Potato Crustless Quiche

  1. This looks so good! I feel a little guilty that you didn’t have enough eggs- they’re all at my house! Which reminds me, I still owe you for the lemonade and butter!

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