Sharing my new favorite asparagus recipe.
There’s only one thing that I love more than breakfast and that’s brunch. Brunch is such a brilliant idea. Lazy mornings with yummy food shared with the people that I love. And what’s better for brunch than a fabulous quiche.
Today I am giving thanks for second chances because I do believe that the sun is beginning to shine in my life again. If you’ve been following me for a while, you may know that I’ve been recovering from some major health issues, and I am FINALLY beginning to see real healing happening. It has been a long road back to myself, and I promise to share more about it all as I settle into the new normal of healthy living. For now, I’m just celebrating the huge leaps that I’ve been seeing in my body, mind, and spirit.
And what better way to celebrate than to make delicious, healthy food to share with my peeps. As I have more energy and have more desire to reach out to my community, bringing people together to eat and connect is becoming important to me again. I’ve noticed that many of us isolate and withdraw when we are in struggle. I almost didn’t realize that I was isolating myself because I wasn’t feeling well. I am so grateful to be coming out into the sunshine again.
OK, so let’s talk about this crustless asparagus quiche. I’m always happy when asparagus shows up at the market because I know Spring and Summer foods are on the way.
I’m one of those people who loves asparagus simply roasted with a bit of ghee and drizzled with lemon. It’s just so good when it’s super simple like that. This quiche takes asparagus to the next level, combining it with sweet caramelized onions and bit of shredded zucchini to make a super hearty (10 eggs!!) dish that is great for feeding a crowd.
I mean caramelized onions do make everything taste better. Amiright?
Here’s the scoop: roasted asparagus, caramelized onions, shredded zucchini, and fresh dill all baked together with a crazy amount of eggs. It’s perfect for Spring. It’s perfect for brunch. And it’s perfect for getting a big dose of vegetables onto your plate.
But quiche isn’t just for brunch. I like to make a big quiche for our family that we can nibble on for breakfast, lunch, or dinner throughout the week.
Are you hungry yet? Happy Spring!
- 1 medium zucchini, shredded
- pinch of salt
- 1 and 1/2 large onions, halved and sliced into thin wedges
- 1 and 1/2 tbsp butter or ghee
- 1 pound asparagus
- 1 tsp butter, ghee, or coconut oil, melted
- 10 eggs
- 1/4 cup milk of any kind (I use THIS)
- 1 tsp salt
- 1/2 tsp garlic powder (like this)
- 1 tbsp fresh dill, finely chopped (or 1/2 tsp dried dill)
- black pepper, to taste
- fresh dill
- Preheat oven to 400’F. Liberally oil a 9 inch cake pan and line bottom with a circle of parchment paper. Set aside.
- Place grated zucchini in a colander, sprinkle with a pinch of salt, set aside in sink to drain.
- TO MAKE CARAMELIZED ONIONS: Melt one and a half tablespoons of fat in a large skillet on medium heat. Add onions and cook for 30-35 minutes, stirring every few minutes. Reduce heat after about 20 minutes and stir more often. Reduce heat slightly and add a tablespoon of water if onions begin to stick or are getting too brown.
- While onions cook, chop off woody ends of asparagus, arrange on a baking sheet, drizzle on 1 tsp of melted fat, and roast in hot oven for 14 minutes, until spears begin to soften. Give the pan a shake halfway through. Remove from oven and allow to cool slightly. Reduce oven heat to 350’F.
- Once onions are done, place shredded zucchini into a clean hand towel or a double layer of cheese cloth. Squeeze excess moisture out to avoid a runny quiche. Roughly chop asparagus spears and place into prepared cake pan along with caramelized onions and squeezed zucchini. Gently mix to combine.
- Whisk together eggs, milk, salt, garlic powder, dill, and pepper. Pour egg mixture over vegetables and shake pan to settle.
- Bake at 350’F for 35-40 minutes, until center is set. Remove from oven and allow to cool slightly. Gently run a butter knife around the sides of cake pan and carefully invert quiche onto flat plate. Peel off parchment paper and invert the quiche one more time onto another plate to get the pretty side on top. Garnish and enjoy!
- I make this in a cake pan because I like to flip it out onto a plate to serve. Feel free to make this in a baking dish or skillet if you don’t mind serving it that way.
- Be sure to squeeze excess moisture out of shredded zucchini because runny, wet quiche is never good.
- Caramelized onions can be made a day of two ahead of time to save time. I usually make 2-3 onions worth of caramelized onions as my family loves to add them to all kinds of meals.
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