It’s easy to fall in love with this Crustless Asparagus Quiche recipe. The presentation is pretty, each slice is a creamy, low-carb, gluten-free delight and it’s super easy to make…and freeze!
Lazy weekend brunch…check.
Quiche and a side salad for lunch…yes please!
Breakfast for dinner…quiche to the rescue.
Busy morning…reheat a slice for a protein-packed breakfast.
In fact, I would argue that crustless quiche to make ahead and freeze in a bag, ready to thaw and cook at a moment’s notice, is one of the most important items to have in your freezer. 🙂
Crustless Asparagus Quiche Notes
Below are notes for making this easy dish plus tips to customize this recipe to your liking, because once you’ve got the foundation down, substituting is a breeze.
Fresh, crisp asparagus is the star of this recipe!
One option is to chop the asparagus into uniformly small segments and toss them into the quiche mixture. Bam…you’re done.
But, if you want to present the spears in a sunburst pattern, cut off the tops so they are about 3-4 inches in length, depending upon the size of your pan. Cut the remainder into bite-sized pieces. I always use spears that are on the thin size…these don’t need to be blanched or cooked in advance.
Ham rounds out the flavors in this quiche. Bacon is another alternative. The remaining ingredients are the usual suspects, eggs, milk, seasonings. Any combination of milk and/or cream will work and the creaminess will vary accordingly.
Mix all of the ingredients together, except for the long asparagus spears and pour the mixture into a greased pan. The one pictured is 9 inches. Use a fork to distribute the ingredients uniformly throughout the pan. Then, place the long asparagus spears in a sunburst pattern.
Carefully place the pan in the oven…so your spears won’t move around.
Allow the crustless asparagus quiche to set for about 5-10 minutes before serving. Mine slips right out of the pan.
You can freeze it! Cooked slices can be wrapped in plastic wrap and frozen. Or, you can combine all of the raw ingredients in a plastic bag that seals and freeze it. When you are ready to cook the quiche, remove it to the refrigerator to defrost and then proceed with the cooking instructions. It works every time!
P.S. You can also cook this recipe in a pie crust if desired.
Breakfast, lunch, brunch or dinner…Crustless Asparagus Quiche is sure to be a hit.
Video of How to Make Crustless Asparagus Quiche
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Crustless Asparagus Quiche
- 15-20 asparagus spears thin is best
- 5 eggs lightly beaten
- 1 cup milk (any type or combination will work. I use a mixture of skim milk and half and half.)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon thyme
- 1 cup Swiss cheese shredded
- 1/2 cup ham (optional) diced
- Preheat oven to 350 degrees F.
- Cut woody ends off of the asparagus spears.
- Cut asparagus spears in half. Set top halves of spears aside and cut remaining halves in 1 inch segments.
- Combine remaining ingredients, except for long pieces of asparagus spears and pie crust, if using, in a bowl.
- Pour mixture into a 9 inch pan coated with cooking spray (or into the pie crust, if using.)
- Using a fork, distribute ham, cheese and small asparagus pieces in pan.
- Place long asparagus spears in a sunburst design. (See picture)
- Bake quiche uncovered for 60-70 minutes or until an inserted knife comes out clean. The top should be lightly browned and the quiche will continue to set after removed from the oven.
- Allow quiche to sit for 10-15 minutes before cutting.