See? Told you there’d still be recipes. Told you many of them would still be paleo (I’m off dairy for a bit). And, frankly, I haven’t made a quiche with a crust in years – it’s just such a pain in the ass.
At any rate, I’d bought asparagus so we could grill it, wrapped in bacon, for our holiday cookout this week, and then went and forgot all about it. Derp. My fridge also runneth over with garlic scapes from the garden.
(Oh, the garden! We haven’t taken part in a CSA in the last 3 or so years because we get so little from them that Beloved isn’t growing in the now 16 separate vegetable gardens in our back, side and front yards. We barely even go to the farmers market any more – the only reason I bought asparagus is because we’ve already harvested every bit we possibly could of ours.)
We ate this for brunch on the morning of the 4th alongside some fresh watermelon left over from Monday’s cookout and it was really, really good. The asparagus and scapes were roasted with a large shallot, and I threw the bacon in for good measure.
I had the suggested serving size. Beloved ate half of the whole damn thing.
So there you go.
I’ll be back with later this week with current photos of – drumroll – The G Man! You won’t believe how much he’s grown.
Roasted Asparagus and Garlic Scape Quiche
Notes: You can certainly make this in a crust if you like. If you don’t have a problem with dairy, feel free to use half and half in place of the coconut milk. If you don’t like coconut, you can use another non-dairy milk substitute, but I’d probably reduce the amount to 1 cup and add another egg.
1 pound pencil-thin asparagus, trimmed and cut into 2-inch pieces
1 cup garlic scapes, cut into 2-inch pieces
1 large shallot, coarsely chopped
2 tablespoons olive oil
6 thick slices bacon
4 large eggs
1 1/2 cups coconut milk
Salt and freshly ground black pepper, to taste
Preheat oven to 375 F.
Toss the asparagus, scapes and shallot in the olive oil and spread on a shallow, narrow-rimmed baking sheet.
Sprinkle with salt and pepper and roast in oven for 15 to 20 minutes, or until the vegetables are soft with a few brown spots.
While the vegetables are roasting, chop the bacon into 1/2 inch pieces and cook over medium-low heat until all the fat is rendered out and the bacon is crisp. Remove the bacon from pan with a slotted spoon and drain on paper towels.
Whisk the eggs and coconut milk together. Spread the roasted vegetables in a deep dish pie plate and sprinkle the bacon evenly over top. Pour the egg mixture over the vegetables and bacon.
Reduce the oven heat to 350 F and bake the quiche for 40 to 45 minutes, or until the top is brown and a knife inserted in the center comes out clean.
Place the quiche on a cooling rack and allow to cool for about 10 minutes before serving.
Nutrition (per serving): 317 calories, 23.7g total fat, 13.9g saturated fat, 6.5g monounsaturated fat, 1.7g polyunsaturated fat, 132.8mg cholesterol, 249.2mg sodium, 610.6mg potassium, 18.3g carbohydrates, 3.7g fiber, 6.8g sugar, 14.6g net carbohydrates, 11.5g protein.