Crustless Asparagus and Goat Cheese Skillet Quiche
This is a great dish to have at your fingertips for those leisurely weekend (or bojon) mornings (or afternoons) when you want something a bit special, slightly more gussied-up than a bowl of cereal or a bagel, but don't have the time or patience!
1/2bunchscallions, cleaned well and sliced, including the greens
squeeze of lemon juice
1cuphalf and half , (or 1/2 cup each heavy cream and whole milk)
zest of one lemon
1ouncefreshly grated parmesan, plus extra for grating on top, (about 1/3 cup)
2ouncesfresh goat cheese
Position a rack in the center of the oven and preheat to 375º.
Melt the butter in a 6" oven-proof skillet (preferably cast iron). Add the sliced asparagus and scallions, and saute until bright green and tender, about 8 minutes. Stir in 1/4 teaspoon salt and a squeeze of lemon juice and remove from the heat.
While the veggies are cooking, whisk the eggs in a 2-cup measure to break up the yolks. Whisk in the half and half, 1/4 teaspoon salt, the parmesan and the lemon zest to combine.
Crumble the chevre over the vegetables in the skillet, then pour over the custard. Top with a grating of parmesan.
Put in the oven and bake about 20 minutes, until puffed and golden. Let cool a few minutes out of the oven before serving up.
Nutritional values are based on one of three servings.