Crustless Asparagus and Mushroom Quiche

 Every week, I make a crustless quiche to have for breakfasts for the week. What goes into it depends what I have on hand. When I went shopping this week, I found a beautiful bunch of asparagus. Today, I felt like asparagus, mushroom, roasted red pepper and bacon. I admit, I took the shortcut on the mushrooms, but you could easily use fresh mushrooms. If you do, I would saute them in butter to cook off as much water as you can (plus give it a really nice flavor). As for seasonings, I just add what sounds good to me.

Crustless Asparagus and Mushroom Quiche

1 lb asparagus, cut in 1" pieces

2 4oz cans mushroom pieces, drained

1 lg roasted red pepper, diced

2 cups low-fat cottage cheese

2 cups cheddar/parmesan blend, divided

8 slices cooked bacon, diced

12 large eggs

3 cups 2% milk

1 tsp salt

1/2 tsp mixed ground pepper

1 tbsp chives

1 tbsp dried basil (fresh is better)

1 tsp paprika

Preheat oven to 375⁰ F.  Place asparagus in a microwaveable bowl with 2 tbsp water. Cook for 4 minutes. Set aside. If using canned mushrooms, drain. Chop pepper and bacon. In a prepared baking dish (I use a half chafing pan), spoon in cottage cheese, vegetables, bacon and 1 cup cheese. Lightly mix to distribute ingredients. 

In a large bowl, whisk eggs with seasonings until uniform color. Slowly whisk in the milk until mixture is a uniform lemon color. Pour over filling and sprinkle with remaining cheese.   Bake for 40 minutes or until set in center. Allow to rest 10 minutes before serving.