This Asparagus quiche has all the flavor of regular quiche, but without the crust! This is one of my favorite brunch or luncheon recipes when I’m having a few friends over. Because it’s crustless, I don’t have to worry about gluten allergies.
It’s also vegetarian, making it a great choice when you’re not sure of everyone’s dietary preferences. (This post was originally published on July 29th, 2013, and has been updated with nutritional information. As an Amazon Affiliate I earn commission on qualifying purchases).
I’ve been making this asparagus quiche recipe for years. This is not a traditional quiche, as it lacks a custard filling and proper crust, but the flavor is delicious, and you won’t miss the carbs! While this quiche dish is perfect for breakfast or brunch, it also makes a lovely light weeknight meal. This is also perfect to have on hand for a quick breakfast when one of us is dashing out in the morning
What’s in this asparagus quiche?
Since it’s “crustless”, there’s no need to make a pie crust. This crustless quiche recipe has fresh asparagus, mushrooms and Jarlsberg cheese, but you can substitute another cheese if you wish. Swiss cheese or Gruyere cheese would work well. But why not try goat cheese or a sharp cheddar? Finally, a hint of thyme, white pepper, and nutmeg give it a nice flavor.
How do you make crustless asparagus quiche?
Slice the mushrooms, trim the asparagus spears and remove the tough ends.In a large skillet over medium heat, sauté asparagus spears, onions and mushrooms in olive oil for a few minutes until onions are translucent.
Reserve some of the cooked asparagus pieces to decorate the top of the quiche. In a medium bowl, blend the eggs, shredded cheese, fresh thyme and spices together. Add the asparagus mixture.
If desired, place asparagus spears on top of the pie dish. Bake in 350 degree oven until center of the quiche is firm and no longer jiggles.
How do you store leftover asparagus quiche?
Store any leftovers in an airtight container in the refrigerator.
Can you freeze asparagus quiche?
Wrap any leftover portions well in both plastic wrap and aluminum foil and freeze for up to 3 months. Thaw frozen quiche in the refrigerator and reheat with a damp paper towel in the microwave until just warmed through.
Here are some other savory breakfast dishes
This cheesy spinach breakfast casserole is also gluten free and low carb. It’s nice for a brunch or vegetarian lunch option.
Hatch chile relleno casserole is another low-carb, gluten free and vegetarian option. We enjoy it for breakfast, lunch or dinner!
Egg bites are a great grab and go breakfast option.
Crustless Asparagus Quiche
- 1 small onion, chopped
- 2 cups asparagus, trimmed and cut into 1" pieces. (about 8 ounces)
- 1 cup mushrooms, sliced
- 1 teaspoon fresh thyme, chopped
- 1 1/2 cups large eggs, beaten. (About 5-6 eggs)
- 2 cups Jarlsberg cheese, grated. (About 8 ounces)
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 teaspoon kosher salt,
- 1/4 teaspoon ground black pepper
- pinch white pepper
- pinch nutmeg
- Heat oven to 350 degrees F. Grease a 9" deep pie dish.
- In a saute pan, over a medium heat, melt butter and olive oil. Add onions and saute 3-4 minutes, until soft and translucent.
- Add asparagus and mushrooms and continue cooking an additional 3-5 minutes or until asparagus is crisp tender and mushrooms are soft. Set aside.
- In a large bowl, beat eggs. Add cheese, fresh thyme and seasonings. Fold in sauteed vegetables.
- Pour into greased baking dish. Bake for 30 minutes, or until center is firm and edges are golden brown. Let cool slightly to set before serving.
- If you don't have a deep dish pie dish, bake it in a standard 9" pie dish and pour any excess filling into small ramekins.