Crustless quiche
Serves 6
Easy
Total time:
+ cooling
This asparagus quiche may have four types of cheese in it (and streaky bacon), but thanks to its crustless nature it still comes in at under 450 calories
Skip to ingredients
- 50g unsalted butterplus extra for the tin
- 250g asparagustrimmed
- 12 rashers streaky baconroughly chopped
- 5 spring onionsfinely chopped
- 3 cloves garliccrushed
- 5 large eggs
- 200ml whole milk
- 100g ricotta
- 50g gruyèrefinely grated
- 75g parmesanfinely grated
- 50g mature cheddarfinely grated
- green saladto serve
Nutrition: per serving
- kcal432low
- fat33.8g
- saturates16.4g
- carbs3.4g
- sugars3.2g
- fibre1.1g
- protein27.9g
- salt2.6g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5 and butter and line a 20cm x 25cm tart tin. Blanch the asparagus for 5 minutes in boiling salted water, drain and put aside.
step 2
Fry the bacon in a small frying pan over a medium-high heat until crispy. Pat with kitchen paper to remove some of the fat, and cool. Wipe the frying pan. Add the butter and fry the spring onions for 2 minutes. Add the garlic and fry for another 5 minutes.
step 3
Beat the eggs, milk and ricotta with plenty of seasoning in a large bowl until combined. Add in the grated gruyère, 50g of the parmesan and all the cheddar, and stir in the bacon. Pour into the tin and gently push in the asparagus spears evenly across the tart, followed by the remaining parmesan. Bake for 25-30 minutes or until the quiche is golden and set, with a slight wobble. Serve with a green salad, if you like.
