Asparagus, Dill, and Feta Quiche

Eggs are always a go-to meal in our house. We always have an abundance from our biweekly delivery from Elmar, the Eggman. With asparagus at its peak right now the two ingredients combine well for a great, easy family dinner. This crustless quiche is perfect for a weeknight dinner or weekend brunch

While asparagus has a unique flavour, it is a mild green taste. That means it pairs well with so many other flavours. You could turn this into nearly any other flavour combination. Try asparagus with lemon, parmesan, and pancetta, or tomatoes and provolone. Perhaps cheddar, ham, and green onions with the asparagus. Or salmon and lemon. This time around I chose feta and dill, family favourites in my house.

Asparagus, Feta, and Dill Crustless Quiche

Serves 6-8 as a main course

1 tbsp butter

1/2 cup bread crumbs

1/2 bunch of asparagus

8 eggs

1 cup milk

1 tbsp chopped fresh dill

1 cup crumbled feta

1. Preheat oven to 400 degrees F.

2. Butter a deep dish pie plate. Toss the bread crumbs into the plate and roll around to cover the sides. Pat in an errant crumbs.

3. Clean and chop the asparagus into 1 inch pieces. Place in a small pot, season with salt, and add about 1 inch of water. Cook on high heat, covered, for 1-2 minutes. Drain immediately. Pour into a bowl and leave uncovered while you prepare the rest of the quiche.

4. Crack the eggs into a large bowl. Add the milk and whisk well. Season with pepper, a little bit of salt (the feta is salty, so you don't have to add that much). Add the 1/2 cup feta, dill, and the asparagus. Pour into prepared pie plate. Top with remaining feta.

5. Bake for 40-45 min until the top is puffy and golden. Let cool for 5 minutes before you serve.