Asparagus Quiche with Potato Crust and Grilled Romaine

Savory and filling without being heavy, this quiche uses no pastry crust, no butter, no added milk (aside from what's in the cheese). I love this crust so much I may never make another quiche with pastry again!

Ingredients:
about 6 red potatoes, thinly sliced
7 eggs, beaten
1/4 cup veggie broth
1 tsp salt
1/2 tsp pepper
a handful of cherry tomatoes, sliced in half
a handful of shredded cheddar cheese
1/4 cup shredded parmesan
about 6 or 7 asparagus spears, whole
1 onion, chopped
1 tsp fresh thyme
1/4 tsp Italian seasoning

Preheat the oven to 350 degrees.
Using a brush, coat the bottom of a pie pan with olive oil and cover the bottom and sides of the pan with the sliced potato.

Meanwhile, saute your onion until soft, about 5 minutes.  Add to the eggs: the cheeses, tomatoes, salt, pepper, onion, broth and spices, mix well.

Pour the egg mix on top of the potatoes and arrange the asparagus in a swirl on top of the egg mix. Sprinkle with a bit more cheese.

 Bake until a toothpick inserted in the center comes out clean, and the top feels springy (bounces back when pushed on), about 45 minutes or so.

Now. Grilled Romaine. Yup, that's right, I said it, cooked lettuce. The husband was skeptical of course, but it ended up tasting like a very healthy version of a Caesar salad. 

I waited until the quiche was about 10 minutes from being done, halved the romaine, brushed it with olive oil and baked it, directly on the rack, at 350 for about 5 minutes each side. Then simply drizzle with a bit more olive oil, a tsp of apple cider vinegar, sprinkle salt and pepper and top with parmesan.

We decided it was better eaten when cooled, rather than hot. There was so much left over, I can't wait to see how the romaine will taste tomorrow, straight out of the fridge! Will it still be good? We'll find out!