Mushroom Asparagus Soufflé

Hello everyone 🙂

A couple of days ago, Alix posted the recipe for a “crust-less mushoroom asparagus quiche” on her blog.

I reduced it a bit in calories and content to make it suitable for dieting singles :p

I cut 180g of mushrooms in slices and one onion in small cubes, stewed them in a pan and put everything in a greased baking dish. Afterward I started to preheat the oven to 200°C and peeled 200g of asparaguses.

I then mixed 3 eggs with 140g of fromage frais, added salt, pepper and nutmeg and poured it onto the mushrooms in the baking dish. I placed the asparaguses nicely on top, sprinkled everything with 50g of grated cheese and a bit of parmesan.

Your soufflé is now ready for a 30-minutes journey in the oven. During this time the dieting single can clean up the mess in the kitchen and squeeze in a quick 20 minutes workout. Everyone else just cleans up the mess, hangs around in the kitchen and throws an impatient, hungry glance at the oven window every 5 minutes.IMG_1978

The soufflé serves two or can be taken to work the next day. It looked a bit rubber-like when I started to cut it, but it tasted fine. However, I missed something… the crust! A quiche without crust is not a quiche in my eyes, so I renamed Alix’s dish from “crust-less quiche” to soufflé. 🙂

PS: It’s a dessert plate, that’s why the piece looks so big^^

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2 responses to “Mushroom Asparagus Soufflé

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