This Crustless Asparagus and Mushroom Quiche is a light, savory dish that highlights fresh vegetables and simple ingredients in every bite. Perfect for brunch, lunch, or a make-ahead dinner, it’s satisfying, flavorful, and easy to enjoy any time of day.
- Category: Dessert, Salads + Sides
Ingredients
- 4 cups rhubarb, chopped (fresh or frozen)
- 2 tablespoons maple syrup or honey (adjust to taste)
- 2 tablespoons water or orange juice
- 1/2 teaspoon vanila extract
- Optional: pinch of cinnamon, orange zest, or fresh ginger
Instructions
- Add rhubarb, water (or juice), and maple syrup to a saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally.
- Cook for 10–15 minutes until the rhubarb breaks down and becomes soft.
- Remove from heat and stir in vanilla and any optional flavorings.
- Let cool slightly; the compote will thicken as it cools.