Call it breakfast, brunch, or supper, this Spring Greens Crustless Quiche with Chimichurri is a great way to highlight spring veggies. A beautiful egg and cream custard adorn asparagus, leeks, peas, and of course, I added some bacon in there for good measure. Dot with cheese and bake until just set. Serve this up with a drizzle of Chimichurri sauce and avocado.
Quiche is a great make-ahead as it is also great served at room temperature. I only had 4 eggs left this morning and a bunch of beautiful green veggies to use up, so this is where the inspiration for this recipe came from this morning.
Quiche is Versatile
– Any combo of any veggies you have on hand works great here – mix it up to your liking.
– Goat cheese would be beautiful here, I used cheddar today, but whatever you have on hand will work.
– 4 eggs – 2 cups cream – that’s the ratio you need to know.
– No special pans required – I cooked mine right in my cast iron skillet.
– Quiche is wonderful without the crust – save the calories for the bacon and cheese!
What is Chimichurri Sauce
Chimichurri is one of my favorite condiments! Made fresh with a mixture of Italian parsley, red wine vinegar, garlic, chiles, oregano, and olive oil. It is a popular condiment in Argentina served over grilled meats. I love it over everything! Especially in the spring-summer months. It is also wonderful on seafood!
One of the things I love about making an egg dish such as this Spring Greens Crustless Quiche with Chimichurri is that it is a great breakfast to serve a crowd (otherwise known as my boys). You don’t have to whip up any single servings of eggs here and it feeds the whole bunch in one pan!
Some tips
– Don’t overcook your quiche. No-one likes a dry quiche. Cook just until the middle is set. Mine took about 22 minutes in a convection oven at 425F.
– Let your quiche sit for a few minutes to cool down – this will help it to set, and make it easier to cut and serve.
– Heavy cream is rich and delicious here, but any milk will do. Even a mixture of milk and cream is great. Use what you have!
If you like this dish try: Softly Scrambled Eggs with Feta and Parsley
Spring Greens Crustless Quiche with Chimichurri
Ingredients
Crustless Quiche
- 1 cup heavy cream
- 1 cup milk
- 4 large eggs
- 1 bunch asparagus, trimed and chopped
- 2 cups leeks, chopped rinse well
- 1/2 cup frozen or fresh peas
- 4 slices bacon, chopped
- 1/2-2/3 cup cheddar (cubed)
- to taste salt
- to taste pepper
Chimichurri
- 1 bunch italian parsley
- 4 tbsp red wine vinegar
- 2-3 cloves garlic
- 1/2 serrano pepper
- 1/2 tsp oregano
- 1 cup extra virgin oil
- salt
- pepper
To serve
- 1 avocado, sliced optional
Instructions
- Preheat your oven to 425F
- In a heavy bottomed oven proof pan (I used a 12"cast iron skillet), add in your bacon and cook on medium to medium low heat. Cook for a few minutes until about 3/4 done.
- Add in your leeks. Season with a little salt and pepper. Saute for another minute or so.
- Add in your chopped asparagus. Season with a bit more salt to taste. Cook another minute then add in your peas.
- In a seperate bowl, mix together your eggs, cream and milk. Add a pinch of salt and a few grinds of pepper.
- Turn off the heat, and pour your egg/cream mixture into the pan with your veggie mixture.
- Dot with cubed cheddar.
- Bake for 20-25 minutes until just set
For chimichurri
- Finely chop your parsley, garlic and serrano pepper
- Add in red wine vinegar, olive oil, oregano and salt and pepper to taste
- Mix well and serve.
To Serve
- Let your quiche cool for a few moments. Serve with sliced avocado and drizzle with chimichurri to taste.
