This Asparagus Mushroom Gluten-Free 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 gluten-free egg, cheese and vegetable “quiche”/casserole, for years. It never turns out exactly the same way twice. Sometimes I make it with jalapeños, red bell peppers and Mexican cheeses, sometimes broccoli and ham. 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!
This is also perfect to have on hand for a quick breakfast when one of us is dashing out in the morning. If there are any leftovers after 2 days, I freeze portions, which can even be microwaved.
My 85 year old neighbor has been in a nursing home for a couple of weeks. He’ll be coming home this week, so I’ve been cooking a bit extra of whatever we eat of every night and freezing 1 or 2 portions for him. Since he lives alone, I’m never sure if he eats properly, so I’ll been saving half of this Asparagus Mushroom gluten-free quiche for him as well. It’s got everything in one dish – eggs, cheese and lots of vegetables. He’ll need the extra bit of protein as well.
This version has asparagus, mushrooms and Jarlsberg cheese, but you can substitute another cheese if you wish. Swiss, Gouda or even a combination of cheeses would work well. A hint of thyme, white pepper and nutmeg give it a nice flavor.
Jarlsberg, asparagus, mushroom and thyme.
I was craving an asparagus and Jarlsberg version, and I thought the buttery, nuttiness of the cheese would be complimented with a bit of fresh thyme.
Sauté asparagus, onions and mushrooms for a few minutes.
Blend the eggs, cheese, thyme and spices together. Add the sautéed vegetables.
Mix eggs, cheese and sauteed vegetables together.
My deep dish pie plate holds 5 liquid cups and my smaller, traditional quiche dish holds 4, so bear that in mind if you have a smaller pie plate. Pour the leftover mixture into muffin cups and bake like these.
(Some of the items used in this post are available on Amazon Prime for your convenience.)
Asparagus, Mushroom and Cheese Crustless "Quiche"
Ingredients
- 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 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, "scant" (slightly less than 1/2 teaspoon)
- 1/4 teaspoon ground black pepper
- pinch white pepper
- pinch nutmeg
Instructions
- 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.
Nutrition
Jovina Coughlin says
These types of quiches are great to make for breakfast. I like to make them when I have company. So easy to prepare the night before, refrigerate and bake in the morning. It is also a good way to use up whatever extra vegetables or bits of cheese are on hand. Can’t beatt asparagus and mushrooms, though.
Amber says
I have never made a Quiche, but this looks easy! Seems I can just throw in whatever I have in my fridge in one. I will have to try this!
Cynthia says
Amber, absolutely! I’m making another tomorrow with broccoli and mushrooms!
SherryO says
You had me at mushroom and then the asparagus and quiche pulled me in completely! This sounds SO good and I can’t wait to try it out. Thanks for sharing at Who Needs A Cape?’s Super Sunday Link Party and be sure to stop back for more linky fun!
SherryO @ WhoNeedsACape.com
Not Your Average Super Moms …
Cynthia says
Thanks for stopping by Sherry…I just linked up something today.
Ada ~ More Food, Please says
Your quiche looks delicious! I love making crustless quiches (even though I do like the buttery crust), I don’t feel guilty eating them!
Cynthia says
@Ada, believe me, I LOVE crust…I could just eat the buttery crust alone, but this has a lot of the fun…with way fewer calories!
savi says
Can you pls let me know the recipe for the spinach, red peppers and mushroom version? Thank you so much!!
Del's cooking twist says
Hello Cynthia! Thank you for bringing over your asparagus mushroom and cheese crustless pie to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂 http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/
Cathy G says
how many eggs is two cups?
Cynthia says
about 4 per cup, but it depends on your egg size…I use between 8-10 eggs when I make this recipe.
Christina | Christina's Cucina says
This is so quick and easy without the crust, and I love the capability of customizing the ingredients each time! I love quiche, but rarely make them. Need to keep this recipe in mind! Thanks, Cynthia!
Cynthia says
Yes…it’s perfect for springtime produce too!
Louise says
Hi Cynthia,
As a European follower I’d appreciate it if you could also use metric. It’s too much of a hassle to calculate imperial into metric. So I tend to incorporate some of your ideas into my own cooking.
Cheers!
Cynthia says
Hi Louise,
I have a converter app on my site and I’m working to add metric to all my recipes. Was there something you didn’t like about the quiche? You rated it 3 stars.
Jayma says
Could this be frozen?
Cynthia says
If I were going to freeze it, I under-cook it slightly then I’d remove it from the baking pan first and wrap it really well. It should stay fresh for up to 3 months.
Bring it to room temperature before microwaving. Or cover and heat in a low oven until warm.