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.
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 sautéed vegetables.
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"
- 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.