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Sping Greens Crustless Quiche with Chimichurri
Jaime

Spring Greens Crustless Quiche with Chimichurri

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Prep Time 10 minutes
Cook Time 25 minutes
Course: Breakfast, Main Course
Ingredients Method

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

Method
 

  1. Preheat your oven to 425F
  2. 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.
  3. Add in your leeks. Season with a little salt and pepper. Saute for another minute or so.
  4. Add in your chopped asparagus. Season with a bit more salt to taste. Cook another minute then add in your peas.
  5. In a seperate bowl, mix together your eggs, cream and milk. Add a pinch of salt and a few grinds of pepper.
  6. Turn off the heat, and pour your egg/cream mixture into the pan with your veggie mixture.
  7. Dot with cubed cheddar.
  8. Bake for 20-25 minutes until just set
For chimichurri
  1. Finely chop your parsley, garlic and serrano pepper
  2. Add in red wine vinegar, olive oil, oregano and salt and pepper to taste
  3. Mix well and serve.
To Serve
  1. Let your quiche cool for a few moments. Serve with sliced avocado and drizzle with chimichurri to taste.