An easy and delicious crustless asparagus quiche that is perfect for brunch, lunch or a meatless main course.
If you’re looking to embrace fresh asparagus season, look no further than this easy, crustless asparagus quiche. It’s perfect for brunch, lunch or a meatless dinner and is great for a low-carb quiche option.
What you’ll need
A few notes on the key ingredients …
Asparagus – Fresh asparagus is best, as frozen asparagus tends to be a little mushy in my experience.
Eggs – It wouldn’t be a quiche without eggs! Whole eggs are used here, for a classic quiche. If you’d like to try an egg white-only quiche, simply replace the whole eggs with about 1 1/4 cups of liquid egg whites. (You could also do a combination of whole eggs and egg whites. Just aim for about 1 1/2 cups of total egg.)
Milk and Cream – This recipe uses a combination of whole milk (3% b.f.) and half and half cream (10%). Quiche is very forgiving and you can certainly use all milk or all cream if you prefer. A splash of heavy cream is also an option. Obviously, it will be a little less creamy with all milk.
Cheese – I’ve used Gruyere here as I love the flavour, but cheddar, goat cheese or Swiss cheese would also work nicely.
Shallots or onion – I love the flavour of shallots, but if you don’t have shallots, simply use onion instead.
Dry Mustard – If you don’t have dry mustard, you can add a small bit (1/2 teaspoon) of Dijon mustard to the egg mixture.
Chives – chives are optional, but add another bit of flavour. Substitute parsley if you don’t have chives on hand.
How to make crustless asparagus quiche
- Start by melting a bit of butter in a skillet then add the shallots and asparagus and cook until softened, about 4-5 minutes.
- Meanwhile, mix the eggs with the milk, cream and seasonings.
- Add the cooked shallots and asparagus to a pie plate.
- Top the asparagus mixture with shredded Gruyere cheese (or cheese of your choice).
- Pour the custard over top of the asparagus and sprinkle the chives over the custard.
- Place the 3 stalks of asparagus on top before placing in the oven.
Recipe Video
Recipe tips!
- I’ve found that even though the pie pan is greased, a thin layer of the egg will always stick to the bottom of the baking pan. You’ll still be able to remove a nice, neat piece of quiche so it doesn’t create an issue.
- If you have an oven-safe skillet in the 9 to 10-inch diameter range, save yourself a dish and bake the quiche right in the skillet. Add the cheese and egg mixture to the skillet after softening the shallot and asparagus.
- This base for this crustless quiche is a great starting point for endless flavour combinations, using different vegetables and cheese. In general, start with vegetables that are cooked to tender-crisp.
Making ahead, storing and freezing
This quiche can be made ahead and reheated. To reheat, simply loosely cover with foil and place into a 350F oven until warmed through about 10-15 minutes. You can assemble the quiche ahead, refrigerate and bake up to 8 hours later if you like.
Store leftovers in the refrigerator, well-wrapped, for up to 3 days.
Quiche freezes beautifully. Wrap well and freeze for up to 3 months.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Crustless Asparagus Quiche
Ingredients
- 1 Tablespoon butter
- 2 medium shallots, peeled and thinly sliced
- 12 spears fresh asparagus
- 6 large eggs
- 1/2 cup whole milk, 3% b.f. recommended
- 1/4 cup half-and-half cream, 10% b.f.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch dry mustard
- Pinch ground nutmeg, optional
- 1 cup grated Gruyère cheese, grated *see Note 1 for other cheese options
- 2 Tablespoons fresh or dried chives, diced
Instructions
- 350 degrees F. Rub some butter on a deep-dish or regular 9-inch pie plate (or spray with cooking spray) and set aside.
- Prepare the asparagus by trimming off and discarding the woody ends. Keep 3 spears of asparagus whole (for topping the quiche) and cut the remaining into about 1-inch long pieces.
- Melt the butter in a skillet on the stovetop over medium heat. Add the shallots and the asparagus (both the chopped and the whole spears) and cook, stirring regularly, until the shallots and asparagus are softened, about 4-5 minutes.
- Meanwhile, mix the eggs, milk, cream, salt, pepper, dry mustard and nutmeg in a medium bowl or measuring cup.
- Remove the shallots and chopped asparagus to the pie plate, setting the whole spears aside for now. Top the asparagus mixture with the shredded Gruyere cheese.
- Pour the egg mixture over top of the cheese. Sprinkle the chives over the top of the eggs, then arrange the 3 asparagus spears on top of the quiche.
- Bake the quiche for 35-40 minutes or until set and golden on top. Serve warm.
- Store leftovers in the refrigerator for up to 3 days. This quiche can also be frozen for up to 3 months. To reheat, simply microwave or loosely cover with foil and place into a 350F oven until warmed through about 10-15 minutes. You can assemble the quiche ahead, refrigerate and bake up to 8 hours later if you like.
Notes
More quiche recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Quiche came together quickly. Wonderful spring flavour. I buttered my dish and the quiche did not stick to the pan. I used Swiss cheese.
So glad you enjoyed it, Elizabeth and yes, butter! I have a habit of reaching for my cooking spray and forget about butter :) Thanks!