This recipe is simple, easy and delicious. It is also amazingly healthful. The Asparagus was picked moments before from the garden. The eggs were from our chicken flock and scarce hours old. Exactly what the Dr. ordered. Dr. Mark Nyman I mean.
I have a secret, I’m fat, kind of. I consider not being able to fit in my pants close to the end of the world. So, time to get healthier. I’ve always figured we ate well. I cook almost all of our meals from scratch. We do eat a lot of grain products though. From Meuseli in the morning to home made pasta and bread. We are a grain loving family. Vegetable loving, not so much. I love them but no one else does. It makes cooking them a trial.
Back to what I was saying, we are modifying our diet. No more gluten. No processed foods (how the kids will live without peanut butter and nutella sandwiches I don’t know). No dairy. No refined sugars. No alcohol. I keep telling my husband we are on a veggie and meat diet. He’s ok with the meat part, the veggie part might kill him. His body will go into complete shock and I could see him keeling straight over. So, 20lbs is my goal and meals like this are what will get us there. Simple, delicious and free of our long list of don’ts.
For those on the Paleo diet or those who cannot consume gluten or dairy, this is amazing!
Crustless Asiago, Parmesan and Asparagus Quiche
- 5 eggs
- 5-6 Asparagus spears- chopped
- ¼ cup Asiago Cheese- shredded
- ¼ cup parmesan cheese- shredded
- ½ tsp paprika
- Salt and Pepper (to taste)
Preheat your oven to 350 degrees. Mix all ingredients but asparagus in a bowl with a whisk and pour into a pie pan. Add the chopped asparagus spears. Cook for 20 minutes. Enjoy.