Tuesday, May 10, 2016

Lactose Free Asparagus and Mushroom Crustless Quiche

Meatless Monday 

I didn't quite get this published in time for it to go out Monday since the little one was being quite rambunctious today.  I am fairly sure she managed to take out every block of which she has 3 kinds, car, animal, doll, musical instrument, etc and cover the floor with them no less than 4 separate times today.  And, we did manage to have a break from the rain for a few key hours this afternoon allowing me to take some time to work on my container garden which was a must with another week of rain impending after last week having rain every day.  So we'll be celebrating Meatless Monday a day late which is fine with me since I make every day meatless. 

I must admit that we had gotten into a bit of a breakfast rut.  Our usual breakfast has become scrambled eggs, fruit often a banana and a clementine, and bread either toast or a bagel with peanut butter.  I think it is now not just because it is routine but also such a quick meal to make in the mornings when I am often functioning at less than 100%.  While I am successful in working in lots of veggies into most meals, they've been distinctly lacking from our breakfast routine.   

After hitting a sale week that included eggs, asparagus, and mushrooms, I decided this crustless quiche would be a great way change our routine just a bit and work some veggies into breakfast.  

By the way, the top isn't burnt at all as a friend asked.  All the veggies rose to the top.  This yeilded 6-8 portions which we split over a few days.  

6 eggs
4 oz lactose free cheese crumbled or grated depending on the cheese
1 cup soy milk or plant based milk of your choice
4 oz portabello mushrooms
1/2 lb of asparagus
1 tsp baking powder
1 tablespoon flour
salt and pepper to taste
1 tsp ground sage
olive oil

1. Julienne your mushrooms and saute them.

2. Cut your asparagus into pieces between 1-2 inches long.

3. Beat your eggs together.

4. Add in the remaining ingredients.

5. Grease your baking dish with olive oil.

6. Preheat your oven to 375 degrees.

7. Bake at 375 degrees for 35 minutes or until your knife comes out of the center clean.

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