Asparagus Quiche

In the late spring, asparagus appears in large quantities in farmers' markets and grocery stores. This recipe is a great way to make use of the seasonal abundance of asparagus. Mom's recipe calls for using canned asparagus. But using fresh asparagus is so easy. Just cook the asparagus either by oven roasting or in a pan on the stovetop.

Technically, a quiche usually has a crust, so this is a crust-less quiche or oven baked frittata. Call it whatever you want, the result is a delicious dish that is very filling and also makes good leftovers for work-day lunches. When I made this recipe, I did not have any fresh basil on hand, so I used dried basil.

Asparagus Quiche 

• 1/2 pound cooked asparagus pieces
• 1 cup skim milk
• 5 eggs
• 1 small onion, finely minced
• 1/2 pound shredded Swiss cheese
• 1 tsp. basil
• 1/8 tsp. pepper

Place asparagus in the bottom of a nine-inch pie pan. Beat milk and eggs in a medium bowl; add the remaining ingredients. Pour into the pie pan. Bake at 325 for 40 minutes. Allow to cool. Enjoy!