August 20, 2012
YOM KIPPUR BREAKING FAST: QUICHE, BROCCOLI, KUGEL
CRUSTLESS QUICHE WITH FETA AND ASPARAGUS
**Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**
1 tablespoon butter
16 stalks of asparagus, bottoms trimmed
1/2 cup half-and-half
1/2 cup lowfat sour cream
1/2 teaspoon ground white pepper
1/4 teaspoon salt (plus more for seasoning)
Pinch of black pepper (plus more for seasoning)
Pinch of nutmeg
3/4 cup crumbled feta cheese (sheep or goat milk feta is preferable)
1/2 cup chopped scallions (both green and white parts)
1/2 cup chopped parsley
Nonstick vegetable oil spray
Preheat oven to 350°F. Cut 2 inches off the thick ends of the asparagus spears, discard those tough ends. Chop the asparagus into 1/2-inch pieces. Melt butter in a skillet over medium heat. Add the asparagus pieces to the skillet. Season them with salt and pepper, then sauté them for about 5 minutes until tender-crisp. Remove from heat and allow asparagus to cool.
In a large mixing bowl beat the eggs. Whisk in the half and half, sour cream, white pepper, salt, black pepper, and nutmeg. Incorporate the crumbled feta, scallions, parsley and asparagus pieces into the mixture with a large spoon.
Liberally grease a 9-inch pie plate with cooking spray. Pour the quiche mixture directly into the pie plate. Bake for 30-40 minutes until the quiche is nicely browned. Stick a sharp knife or toothpick in the center of the quiche to test for doneness--if it comes out clean, it's done. Let quiche settle at least 10 minutes before serving.
Serve warm, at room temperature, or chilled depending on your preference. DO AHEAD: Once it has cooled, quiche can be stored covered with plastic wrap up to 5 days in the refrigerator. To reheat, place it in a 350°F oven for 10-15 minutes. Quiche will warm up more evenly if you cut it into individual pieces prior to reheating.