Quirky quiche

Summer is here, and with vaccination rates rising as fast as the arrival of sun seeking Brits in the Algarve, we are all are eager to resume normal activities. We want pure lives and our livelhoods to return to normal.
So what, dear reader, celebrates both the great outdoors and summer togetherness better than brunch? And what, most illustrious reader, encapsulates brunch more than quiche? The answer to both, you sly and clever reader, is, of course, nothing.I have come to realise "Quiche" can be tweaked in myriad ways. But at what stage is it no longer a quiche and becomes a frittata  or strata?
Delicious and versatile as quiche can be, healthy it is unfortunately not. Heavy whipping cream, butter and cheese are all present here. Whatever it is you can forget Lorraine and go a bit off piste.

What is the difference between quiche, frittata and strata? One word: crust! Quiches have it, and frittatas and strata don’t, Because of the crust disparity, you have to cook these eggy breakfast-brunch dishes differently, but both are incredibly adaptable (and delicious).A quiche is an unsweetened custard pie with savoury fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. While I crave the buttery, flaky wonder that is a well-made crust, I also adore simplicity. The frittata delivers on that front. With quiche however, there’s the time it takes to make a crust (unless you give in and buy shop-bought), and then the baking time, which can take between 25 and 45 minutes. With a frittata, you only whisk the ingredients and pour it into a frying pan, sauté pan, or skillet. Let it solidify as it cooks, usually for fewer than six or seven minutes, and you’re ready to tuck in.Not only is it  delicious, but its perfect hot or cold, indoors or out, at the kitchen table or on a picnic rug, being shared by all. Its easily transportable and easily manhandled without utensils.Pack it in the beach basket or just leave it to cool overnight and invite some friends round for brunch. Anyway, here it is…crustless quiche..a knock off of the frittata.  It’s a crustless quiche?  It’s a frittata? It´s a frittata lorraine, Whatevs. A message to Lorraine, the green of this is so all about summer, lovely fresh seasonal produce bound together in a tasty egg custard,whats not to like.

Crustless asparagus "Quiche"
While it deviates from tradition, it’s tasty and it works.
1 tablespoon extra virgin olive oil
8 asparagus spears, ends trimmed
300g cooked frozen peas
8 large eggs
4 rashers of bacon
100g gruyere or cheddar
275ml full fat milk or single cream, room temperature and well stirred
1/4 cup fresh parsley, packed and stems mostly removed
3 tablespoons chopped spring onion
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (plus more to season the asparagus)
1/4 teaspoon ground black pepper (plus more to season the asparagus)

Preheat oven to 375F and grease a 10-inch pie plate.
Heat the oil in a frying pan and sauté the asparagus with a dash of salt and pepper for 5-7 minutes, or until it’s tender and begins to brown.
Add the green pepper to the pie plate and place the cooked asparagus on top.
In a large bowl, whisk together the eggs and coconut milk until well combined, and then whisk in the parsley, green onion, garlic powder, salt and pepper. Pour over the asparagus and peppers.
Bake for 30-35 minutes, or until the edges of the quiche puff up and the egg is just set in the middle.
Remove from oven and let rest for a few minutes before cutting into slices and serving.
Store any leftovers in the refrigerator and enjoy within 2-3 days.