Recipe: Crustless Summer Vegetable Quiche

I've joined a CSA this summer, and I am having a ball with all of my goodies so far, and it's only been two weeks!  I had some veggies that needed using (most from the CSA), so I decided to make a summer vegetable quiche as a light dinner.  It is hot here this week.  I walked outside after work and my glasses fogged up.  Seriously.  That's not ok.  This quiche can be served room temperature, or even chilled, is perfect for a light summer dinner.

Some of my CSA bounty

Instead of using a crust, I used some leftover boiled potatoes that I made for my Swedish Midsommar Celebration this past weekend.  They were boiled, with butter and some dill.  You could just use plain boiled potatoes as well.  Try this with whatever veggies you have on hand!

Crustless Summer Vegetable Quiche

1 small bunch asparagus
1 Tbsp vegetable oil
2 small potatoes, boiled and sliced thinly
1 small tomato, sliced thinly
1/4 c scallions, chopped
2 eggs
1/3 c heavy cream
1/3 c milk
1/2 c shredded parmesan cheese
1 Tbsp fresh oregano, chopped

Preheat oven to 450 F.  Trim off any woody ends from the asparagus and toss with the oil.  Roast for about 15 minutes.  Set aside.

Lightly spray a tart pan with cooking spray.

Spread one layer of potato slices on the bottom of the tart pan.

Lay a layer of thinly sliced tomatoes on top of the potatoes.

Spread the asparagus over the tomatoes decoratively.

Whisk together the eggs, scallions, cream, milk, cheese, and oregano until fluffy and pour evenly over the vegetables.

Bake at 450 F for 15-20 minutes, or until lightly browned and a knife inserted into the center comes out clean.  Let cool for 5 minutes before turning out of pan.  Serve in slices, warm, room temperature, or chilled.

The kids each had two slices!