Crustless Asparagus Quiche With Goat Cheese Happy Veggie Kitchen

Crustless Asparagus Quiche With Goat Cheese Happy Veggie Kitchen Heat the oven to 180c 360f. prepare your asparagus. remove the tough ends, then slice the stems into 1 inch (approximate) pieces. keep the tips whole. heat a little olive oil in a pan and gently stir fry the asparagus and garlic over a low medium heat. after a minute or two it will turn a brighter green. Prepare the crust: preheat the oven to 180 ℃ or 355 f. combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. knead until the dough forms a ball. roll it and transfer to a rectangular quiche or tart pan (mine is 25 x 20 cm or 10 x 8 inch).

Crustless Asparagus Quiche With Goat Cheese Happy Veggie Kitchen Instructions. 1. preheat the oven to 400 degrees. spray a 9 inch pie plate with nonstick cooking spray. heat a large heavy skillet over medium heat, and add the butter. when the butter is bubbling. Coat 4 ramekins or a 9 inch square baking pan with cooking spray. toss asparagus in oil in bowl, and season with salt and pepper, if desired. place ramekins in oven, and preheat oven to 425°f. Grease a 9 inch pie pan. combine eggs with 2 cups of grated mozzarella cheese and garlic. reserve about ¼ cup of the egg mixture. stir spinach leaves in remaining egg mixture and pour into the prepared pan. layer asparagus on top of egg mixture in pan. pour reserved egg mixture on top. Cover the pan and cook the vegetables for 5 to 6 minutes, or until the asparagus is tender but not browned. add more water, 1 tablespoon at a time, if the pan is dry. cool the mixture for 5 minutes.