Although we’re now in Summer, asparagus are still well and truly out and about (or as we say in our Scottish household “oot and aboot”).
I am a massive fan of asparagus and would go so far as to say, they’re on of my favourite veggies. Even more so now!
I was lucky enough to get sent a mega box of asparagus a little while ago from the Australian Asparagus Council…..yes, there’s a council, and although brimming with ideas, I wanted to share with you all a very simple, and quick recipe that can be done on a weeknight once home from work. Who doesn’t love a quick and easy recipe right?
Crustless Asparagus Quiche Serves 4
1 cup soy milk (can use regular if you like)
2 cups peas
100g goats cheese
2 Bunches asparagus spears (woody ends removed)
Salt & Pepper to taste
Preheat oven to 180 degrees.
Mix eggs, butter and milk in a large bowl, season with salt and pepper and pour in to a greased oven proof dish.
Place asparagus spears end to end across the dish. You could really arrange them however you like depending on what dish you use.
Break up goats cheese and dot around the quiche.
Place in the oven for around 15 minutes or until cooked through and golden on top.
Can serve with a salad or even some steamed veg