Introducing, The CHICHE
Guest starring asparagus and bacon.
If CHAFFLES can be a thing, and we’ve proven how delicious a CHIZZA is, why not a CHICHE, I ask you?
A Chiche is basically a crustless quiche…which is basically a frittata.
But as much fun as it is to say “frittata,” it’s endlessly more fun to say “Chiche.”
I’m going to go ahead and trademark Chiche so I can earn a royalty every time someone uses it, that’s how much I’m convinced CHICHE will sweep the nation.
So get on board!
This inaugural Chiche recipe is incredibly good, and you should make it.
Some recipe notes:
I put a large range of eggs because this one is easy to size up in portion. Just make sure to season with additional salt and pepper if you use more eggs.
You don’t have to use ricotta cheese, you can grate some cheddar, gruyere, fontina, or smoked gouda to change it up.
You can use onion or leek in place of the shallot, you can use ham in place of the bacon, and you can use any veg you like in place of asparagus. Point is, the Chiche is versatile.
Enjoy.
As always, here’s the downloadable, printable PDF version of this recipe.
ASPARAGUS BACON CHICHE
(Serves 4-6)
INGREDIENTS
5 thick cut slices bacon
1 tablespoon butter, plus more for greasing the baking pan
1 shallot, chopped (about 2 tablespoons)
1/2 pound asparagus, ends discarded, chopped into bite-sized pieces
Salt and pepper
8-12 eggs
2 tablespoons heavy cream
1/2 cup fresh ricotta cheese
INSTRUCTIONS
Preheat oven to 400 degrees. Bake bacon slices flat on a foil lined baking sheet for 12-15 minutes until crispy. Remove from oven and let drain on paper towels, then crumble into bacon pieces.
While bacon is cooking, heat butter up to medium high heat in a large, flat-bottomed saute pan, or until butter is bubbling but not yet turning brown. Cook shallots in butter until fragrant and soft, about 2-3 minutes. Add chopped asparagus and toss. Cover and turn down heat for 2-3 minutes and let asparagus pieces cook until they start to turn bright green. Remove from heat, season with salt and pepper, and let stand.
Turn oven down to 350 degrees. In a large mixing bowl, beat eggs and heavy cream until blended evenly. Season with salt and pepper. Drop in ricotta cheese, using your hands to separate it into small chunks. Fold in bacon pieces and asparagus shallot mixture. Season once more with salt and stir. Grease an 8x8 pan with butter and pour mixture into pan.
Cook in oven for 15-20 minutes, or until Chiche is done through (the edges will start to turn golden brown).