Southern US Keto Brunch: Luscious Creamy Shrimp and Asparagus Gratin with Crustless Quiche

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb asparagus, trimmed
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh thyme leaves for garnish

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a large skillet, heat olive oil over medium high heat. Add garlic powder, salt, and pepper to taste. Sauté shrimp for 2 3 minutes or until pink. Remove from skillet and set aside. c. Blanch asparagus in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain and set aside. d. In a large mixing bowl, whisk together eggs, heavy cream, parmesan cheese, salt, and pepper. e. Layer half of the shrimp and asparagus in a buttered baking dish, then pour half of the egg mixture over them. Repeat with remaining ingredients and finish with a final layer of egg mixture. f. Bake for 30 35 minutes or until a knife inserted into the center comes out clean. Let rest for 5 minutes before serving.

Chef’s Insight

"The balance of flavors in this dish truly encapsulates the essence of Southern US cuisine, while still being keto-friendly."

Notes

If using fresh thyme, gently remove leaves from the stem before garnishing. - For an extra touch of luxury, serve with a side of crusty garlic bread or low-carb biscuits.