This Asparagus Mushroom Gluten-Free Quiche has all the flavor of regular quiche, but without the crust!
(This post was originally published on July 29th, 2013, but I’ve updated the photos and modified the recipe to fit into a deep-dish pie plate for a better presentation and larger portions. But I’ve kept the recipe for the 13″x9″ version too, because it’s a nice size for a brunch.)
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. Last week I made a spinach, red bell pepper and mushroom version. 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 post contains affiliate links)
Sometimes I make a 13″x 9″ pan, cut it into a dozen squares, and we have a quick breakfast on hand when one of us is dashing out in the morning. It is so good, that my oldest daughter asks for another one right after she’s finished with the first piece. 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.
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.
Blend the eggs, cheese, thyme and spices together. Add the sauteed vegetables.
Asparagus, mushroom, cheese and thyme, crustless quiche.
- 1 medium onion chopped
- 3 cups asparagus trimmed and cut into 1" pieces.
- 1 cup sliced mushrooms
- 1 1/2 teaspoons fresh chopped thyme
- 2 cups eggs lightly beaten
- 2 cups grated Jarlsberg cheese about 1/2 pound
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch white pepper
- pinch nutmeg
- Heat oven to 350 degrees F.
- Grease a 13" X 9" baking pan
- In a saute pan, melt butter and olive oil over a medium heat.
- Add onions and sauté 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 to cool.
- In a large bowl, beat eggs, add cheese and seasonings.
Fold in vegetables.
- Pour into baking dish and bake for 30 minutes at 350 degrees F. until center is firm and edges are golden brown.
- Let cool slightly and cut into bite sized pieces for appetizers or 12 for breakfast portions.
I’ve made modifications for a slightly smaller amount. I measured my 13″x 9″ baking dish and it holds about 8 liquid cups. My deep dish pie plate holds 5 liquid cups and my smaller, traditional quiche dish holds 4. You could certainly keep the measurements for the 13″ x 9″ version, fill a dish dish, quiche dish or even a pie plate with mixture. Pour the leftover mixture into muffin cups and bake like these. If you’d like a slightly smaller amount, here’s the deep-dish version. Note that the baking time is the same, and this one is deeper and will turn out thicker.
(Some of the items used in this post are available on Amazon Prime for your convenience.)
This is a modified version to the recipe above. Bake it in a deep-dish pie plate, or large quiche dish.
- 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
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.