Crustless Asparagus Quiche

Tis the season for asparagus.  Marvelous!!!  Spring is such a hopeful time of year.  With all the blossoms, singing birds, rain showers, green grass, warmer temperatures how can you not feel hope?  Along with all of those niceties comes asparagus.  I love asparagus and for me the season is too short.  The patch in our garden only feeds us for a couple of weeks and that is not at all long enough for me.  Sure I can buy it at the grocery store, but that is not the same as harvesting it from your own yard!  I received an email the other day that touted the benefits of asparagus as a natural remedy against cancer.  Taken daily it claims to get rid of cancer.  According to the article, asparagus is the highest tested food containing glutathione, which is considered one of the body's most potent anticarcinogens and antioxidents.  Whether this is all true or not, I like feeling good about what I eat rather than the guilt that can go along with food.  I really don't need a good reason to eat asparagus.  So with that I leave you with the recipe for:

Crustless Asparagus Quiche


6 oz. lean ham, cubed
3/4 c. asparagus cut in 1" pieces
1 c. shredded Gruyere cheese, or Swiss
pinch nutmeg
8 large eggs,
1/2 c. milk or 1/2 and 1/2.
1/2 t. salt

Spray 9" pie pan with cooking spray.  Preheat oven to 350 degrees.  Microwave asparagus pieces in 1T. water in covered microwave safe bowl 2 minutes just to soften a bit.  Drain.  Layer the ham, then asparagus, then cheese in bottom of pie plate.  Beat eggs, add milk, salt and dash nutmeg and beat until well combined.  Pour over ingredients in pie pan.  Bake 35-40 minutes until knife inserted into center comes out clear.  Let sit about 10 minutes, cut and serve.

Breakfast Sausage Squares

     The original recipe comes from my mom.  This is one of her recent additions...meaning she didn't make this when we were growing up.  The name she has for it is Egg Squares, but I don't really like that name so I am changing it!  Not that the name I have assigned to it is any better, but I think it gives a better idea as to what is in it.
     I love to do brunches. They can be elegant or informal.  You can entertain early in the day and visit throughout the afternoon or make an early departure and still have time to do other things.  With Mother's Day fast approaching, I have been on the lookout for recipes to make for our Mother's Day brunch.  This is one that I think I will make this year.

Breakfast Sausage Squares


1 package sausages, cut in 1/2 inch slices
9 beaten eggs
3 c. milk
3 slices of white bread, cubed
1 1/2 c. grated Cheddar cheese
1 1/2 t. salt
onion flakes to taste

Preheat oven to 300 degrees.  Butter 9x 12 pan and set aside.  Brown sausage slices and drain.  Beat eggs and add remaining ingredients.  Mix well.  Pour into buttered pan.  Bake 40 minutes or until knife inserted in center comes out clean.

Taco Salmon Crustless Quiche

Sunday Brunch

Today is of course Sunday for the second time this weekend.  I love having a 4 day weekend.  I think it should be this way every week!  Nice casual Sunday brunch, followed by visits with friends or reading a book, watching a cozy movie, anything relaxing to get ready for the time-crunched week ahead.  Today I made a quiche using left over ingredients from some salmon tacos.  I had leftover flaked salmon, baked with taco seasoning rubbed over it, some diced tomatoes, black olives, diced red onion and chipotle sour cream.  This is how I did it.  I'm sorry the ingredients are only approximate since these were leftovers that I wanted to use up.  Use this as an inspiration for your own personal dish.

Taco Salmon Crustless Quiche


8 eggs, beaten
1/4c. *Chipotle Sour cream
1/4 c. milk
1/2 t. salt
Mix above ingredients well and set aside.  In sprayed 9 inch pie plate, layer about 1/2 c. taco seasoned salmon, 1/4 c. each diced red onion, sliced black olives, diced tomatoes and 1 cup shredded cheddar cheese. Pour egg mixture over and bake @350 degrees for about 30-40 minutes until knife inserted in center comes out clean.

*Chipotle Sour Cream:

1/2c. sour cream
1 Knorr Chipotle cube, crushed

Mix the above together and let sit in refrigerator for at least an hour to blend flavors.

As I was surfing today, I came upon this cocktail that would be a great addition to Sunday Brunch.  It will give your occasion that special touch of festive elegance.

Cocktail: Cranberry Sparkle