Saturday, April 14, 2012
A Crustless Spinach and Asparagus Goat Cheese Quiche
Remember when I said that I was going to balance out the sweet dishes with more savory healthy ones? Well I stuck to that promise. I'm not sure for how long that will last, but I'll try hard to stick to that principle.
Today I made something absolutely astounding - A spinach and asparagus goat cheese quiche. But this is no ordinary quiche - it is crustless.
Yes, you can say goodbye to those excessive unnecessary calories that the crust gives you. The flavors of this quiche will entice you and excite you at the same time.
Usually, a balanced meal contains some protein, some fiber (eat your veggies!), some fat, and some carbohydrates. Here, the egg, cheese, and toasted almonds provides the fat and protein, while the delicious vegetables give you your fiber and carbohydrates.
The flavor combination is really great. It's really hard to describe, but they seem to blend perfectly together and I highly recommend trying this recipe. It would pair really well with a salad or even some soup.
I adapted this recipe from Joy the Baker, which was great to begin with and I made it a little more healthier.
Over the weekend, I was also sorting through some of my old photographs in my iPad and I remember visiting a local Arts show in Palo Alto, where I saw some impressive chalk art and sculptures on the roads and sidewalks. The talent is brimming and I loved them.
And, a random pic of my visit to Castro Street in SF (I love this place!)
Spinach and Asparagus Goat cheese Crustless Quiche
Adapted from Joy the Baker
Serves: At least 6
10 ounces of spinach
a tablespoon of extra virgin olive oil
1-2 cups of chopped asparagus (depends on if you like asparagus like I do - cut back or omit if you don't like it)
1 garlic clove - finely chopped
3 extra large eggs
1 cup of fat-free milk (see - getting healthy)
2 ounces of crumbled goat cheese
a handful of toasted sliced almonds (buy it or just toast it for a few minutes yourself in the oven)
Canola oil spray to grease the 9-inch cake pan (if you have a pie pan, it's better)
1. Preheat the oven to 375 degrees F and grease a 9-inch cake pan (again pie pan is better)
2. Cook the spinach in a pot over medium heat until it wilts completely. Cool it down.
3. When cool, put the spinach between two paper towels and squeeze all the liquid out. Set aside the roughly one cup of packed spinach.
4. In a skillet, add the splash of olive oil and the chopped asparagus and let it cook for a few minutes. Add the chopped garlic. Cook for another few minutes. At this point, the asparagus should show some caramelization (my fancy word for browning). Add the spinach and stir it for another minute to help more water evaporate. Turn off the heat and let cool.
5. In a separate bowl, whisk the eggs and the milk. Add the mix to the cake pan. Add the spinach and asparagus to the mix. Sprinkle with goat cheese and toasted almonds.
6. Bake in the oven until puffed and golden brown on the top. It took me about 40 minutes.
7. Serve it warm or room temperature, because either way, it's going to go fast.
Enjoy and remember to eat your veggies,