We really enjoyed cooking up some egg-cellent dishes at our recent Eggland's Best Egg Fest. One of our favorite dishes was a Corn and Asparagus Crustless Quiche. This dish pairs well with Easter ham and is quick and easy. Enjoy!
Corn and Asparagus Crustless Quiche
Ingredients:
Olive oil, 1 small onion, finely chopped, 2 bunches of fresh asparagus (or 2 8 ounce bags of frozen asparagus spears), 16 ounce bag of frozen corn, 6 Eggland’s Best eggs, 2 cups Half and Half or 1 cup milk, 2 cups shredded cheddar cheese
Directions:
Spray a 13X9” baking dish with cooking spray. Preheat oven to 425 degrees.
Saute onion in olive oil until translucent (approximately 5 minutes).
Cut asparagus into 1” pieces and sauté 5 minutes with the onion.
Add the bag of corn and cook until hot.
Add salt and pepper to taste.
Place corn and asparagus mixture in the baking dish.
Mix eggs, Half and Half (or milk) and whisk together in a bowl.
Stir in the cheese.
Pour over the corn/asparagus mixture in the baking dish.
Bake at 425 degrees, 25-35 minutes until bubbly and browned on top.
