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!
I’ve got a thing for quiche! Whether it’s Tomato Bacon Quiche with Fresh Basil in a whole wheat crust or Ham Quiche Cups in a “ham” crust, or this crustless recipe, it always hits the mark.
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 sunburst patten, 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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- 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
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Preheat oven to 350 degrees F.
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Cut woody ends off of the asparagus spears.
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Cut asparagus spears in half. Set top halves of spears aside and cut remaining halves in 1 inch segments.
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Combine remaining ingredients, except for long pieces of asparagus spears and pie crust, if using, in a bowl.
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Pour mixture into a 9 inch pan coated with cooking spray (or into the pie crust, if using.)
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Using a fork, distribute ham, cheese and small asparagus pieces in pan.
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Place long asparagus spears in a sunburst design. (See picture)
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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.
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Allow quiche to sit for 10-15 minutes before cutting.
Quiche can be frozen before or after cooking. Before cooking add all of the ingredients to a plastic bag that seals. Store in freezer. When ready to cook, defrost in the refrigerator, pour mixture into a pan and cook as directed. After cooking, wrap slices with plastic wrap and place in freezer. Slices can be re-heated in the microwave or oven.
Keep this recipe South Beach 1 compliant with low-fat milk and low-fat or fat-free cheese.
If you are a fan of quiche, you might also enjoy:
- Slow Cooker Easy Quiche by A Spicy Perspective
- Potato Crusted Quiche by Cookin’ Canuck
And, round out your meal with a spectacular salad:
- Quinoa Fruit Salad with Honey Lime Dressing
Enjoy!
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Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom? 
Love how easy this looks and that you can freeze it! The asparagus looks so cool in this!
I love crustless quiche! And asparagus is my favorite!
This is so beautiful, I love how you’ve placed the asparagus spears. I don’t know that I’ve ever made a crustless quiche, I really need to try it!
This is exactly what I want for breakfast on Saturday!
Such a gorgeous quiche that it’s hard to believe there isn’t a crust. The arrangement of asparagus is so pretty!
I’ve never tried a crustless quiche, but now I have to. I don’t make them that often because of the added fat and calories in the crust.
Crust and I do NOT get along – so knowing that I can do the crustless quiche – it’s a revelation. This sounds like the perfect quiche for spring!
I love how you have arranged the asparagus to make it look so pretty! Crustless quiche RULES!! Thanks for this awesome recipe!!
This is totally up my alley. I love quiche with a crust, but it’s one more step. I do crustless quiche a lot and am always just as happy.
I love how simple this quiche is! Yum 🙂
Thanks for the great recipe! I normally make an omelet for myself in the morning (my husband is a dyed-in-the-wool Grape Nuts man every morning) so this looks like a terrific way to make it once, then have it all week long via microwave. I have deli roasted turkey and fresh spinach on hand, so will use that tomorrow and will enjoy it all week. Love the way the asparagus spears look in your photo.. Great idea!
Thanks so much! I hope you enjoy it!
Do you think this would work doubles in a large 9×13? I’m serving it to a large crowd on Friday. I’ve made it in the 9″ round and everyone loved it, especially my G/F and low carb friends!
That is a great idea! The size sounds about right too. Let me know how it turns out!