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
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 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
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.
Notes
- 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.
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!
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.
Educated Diner says
We made this for dinner last night and enjoyed it. We like more seasoning, so added garlic, some goat cheese with chives, and more thyme. It’s a lovely basic recipe that can be modified according to what you have on hand and what flavors sound good at the moment.
Cynthia says
Those additions sound delicious.
Patty says
Delicious! I added more shrooms, onions, swiss, fresh parm, and just a shake or 2 of dried chives. Hubby loved it! Thank you for the recipe!
Anjali says
This quiche turned out so well and no one could tell it was gluten free! Making it crustless was a great idea!
Cynthia says
thank you!
Theperksofbeingus says
Made, ate, repeat! So delicous!
Ieva says
Super! We have grown to love quiches over the years, and this was delicious. We didn’t even miss the crust!
Sara Welch says
Enjoyed this for breakfast this morning and started my day off right! Easy, delicious and hearty; the perfect recipe for spring, indeed!
James says
Hmm, this looks interesting. I’m not gluten intolerant but I do find the bottom of crusts to often end up soggy and not so appetizing especially after placing in the fridge over night. This is a great way to eliminate that. Just remove the crust altogether! Thankyou Cynthia.
Sharon Chen says
I love how easy and healthy this is to make specially for busy mornings! I opt out the cheese but they are still great! Thanks!!!