Friday, 25 May 2018

Crustless Fiddlehead or Asparagus Quiche

I had a more traditional quiche in mind, but when push came to shove there were yogurt, sour cream, and cream cheese in the fridge all clamoring to be used up.  It didn't seem right to go out and buy more dairy products. Actually, the light  tartness of the yogurt, sour cream, and cream cheese went really well with the vegetables, which are delicate spring greens after all. I used a mixture of fiddleheads and asparagus, but it could be all one or the other. I'd throw in a good handful of finely chopped spinach if I had it too.

4 to 6 servings
1 hour 20 minutes - 20 minutes prep time - plus cooling time

Crustless Fiddlehead or Asparagus Quiche


2 cups fiddleheads OR chopped asparagus OR combo
1/2 cup finely chopped green onions OR shallot greens
1 cup yogurt
1/2 cup sour cream
4 large eggs
1/2 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed basil, savory OR thyme
250 grams (1/2 pound) cream cheese
1 teaspoon butter

If using fiddleheads, wash them well and trim off any brown bits (the stem ends will need trimming). Put a pot of water on to boil; drop them in and boil for 4 or 5 minutes. Rinse in cold water and drain well.

If using asparagus, wash and trim, then cut into half-inch pieces. Boil them as above but for only 2 minutes. If you are using a mixture of the two, drop them in when the fiddleheads have 2 minutes to go. Rinse to cool and drain well.

Preheat the oven to 375°F

Wash, trim, and finely chop the green onions or shallot greens. 

In a mixing bowl, mix the yogurt, sour cream, and green onions. Beat in the eggs. Mix in the salt, pepper, and other seasoning. Crumble or glop in by spoonfuls (depending on the texture) the cream cheese, and mix it in but leave it fairly lumpy.

Use the butter to grease a 10" pie plate. Put most to all of the prepared vegetables in and spread them about - any you don't put in are for use in garnishing the top of the quiche. Pour the yogurt mixture over the vegetables and stir very gently to mix. Arrange the reserved vegetables over the top, pressing them gently down to be level with the surface.

Bake at 375°F for 1 hour. Let cool some before serving; it can be served warm or at room temperature. If made in advance, take it from the fridge 20 minutes before eating to take the chill off.




Last year at this time I made Asparagus with Onions & Mushrooms.

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