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6 spears asparagus
12 eggs
2 tbsp sour cream
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black or white pepper
3 green onions, thinly sliced, about 1/2 cup
3 tbsp coarsely chopped fresh dill, or 1/2 tsp dried dill
1/2 cup chopped smoked salmon, or ham
2 tbsp grated parmesan
Preheat oven to 325F (160C). Generously butter a 10-inch (25-cm) pie plate. Snap tough ends off asparagus. Slice into 1-inch (2.5-cm) pieces or, if thick, into 1/2-inch (1-cm) pieces. Add to a pot of boiling water. Cook for just 2 minutes. Immediately drain and rinse with cold water. Pat very dry. In a large bowl, whisk eggs with sour cream, mustard, salt and pepper. Stir in asparagus, onions and dill. Pour into pie plate and bake in centre of 325F (160C) oven for 15 minutes. Then stir eggs, scraping set eggs away from sides of pie plate and into centre. Sprinkle salmon overtop and stir until evenly distributed. Sprinkle with Parmesan. Continue to bake just until eggs are barely set, about 20 more minutes. Turn off oven and leave in oven for 5 more minutes. Serve immediately with a green salad.
Calories 183, Protein 16.2g, Carbohydrates 2.7g, Fat 11.5g, Fibre 0.4g.
This easy oven method of making an elegant quiche-like dish without the crust was developed by food tester Tracey Syvret. Ideal for a Mother's Day brunch, this dish looks terrific and kitchen time is minimal.