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You'll fall in love with this easy Crustless Asparagus Quiche recipe. It has a pretty presentation and is creamy, low-carb, and gluten-free.
We've got a thing for quiche at my house! Whether it's tomato bacon quiche with fresh basil in a whole wheat crust or mini crustless quiche in ham cups, it always hits the mark. And it's true for this healthy, spring-inspired quiche, too.
- 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 make-ahead crustless quiche that you freeze in a bag is one of the most important items to have in your freezer. It's ready to thaw and cook at a moment's notice.
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Ingredient Notes
You'll need the following simple ingredients to make asparagus quiche without a crust:
- Fresh asparagus is the star of this recipe! Thinner spears are best since they cook quickly and don't need to be blanched or cooked in advance. See the top tip below if using thicker stalks.
- Eggs hold the quiche together.
- Milk - Any type or combination will work. I use a mixture of skim milk and half-and-half to approximate whole milk because that's what I usually have on hand. The higher the fat content of the cream, the creamier the texture, with heavy cream at the top of the list.
- Salt and white pepper. White pepper brings a milder, slightly more earthy heat than black pepper's sharper bite. If you don't have this spice on hand, use black pepper. The difference is very subtle.
- Thyme - Dried thyme leaves are fantastic in this recipe, but you can also use fresh thyme if you have it.
- Swiss cheese or your favorite shredded cheese. Gruyere cheese and Parmesan cheese are great choices.
- Ham - Add diced ham for an even heartier dish. Bacon is another alternative. Leave the meat out to keep the quiche vegetarian.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Here's how to make this crustless quiche recipe with asparagus:
Step 1. Cut tough ends off of the asparagus.
If you want to present the spears in a sunburst pattern, cut off the tops so they are about 3-4 inches long, depending on your pan size. Then, cut the remainder into bite-sized pieces.
Another option is to chop the asparagus into uniformly small segments and toss them into the quiche mixture. Bam...you're done.
Step 2. Whisk the ingredients together in a medium bowl, except for the long asparagus spears.
Pour the egg mixture into a greased cake pan or pie dish (the one pictured is 9 inches.) Using a fork, distribute the ham, cheese, and small asparagus pieces in the pan. Then, place the long asparagus spears in a sunburst pattern.
Carefully place the pan in the oven...so your spears don't move around.
Step 3. Bake quiche uncovered for 60-70 minutes or until an inserted knife comes out clean. The top should be lightly browned. The quiche will continue to set after being removed from the oven.
Allow crustless asparagus quiche to set for 5-10 minutes before serving. Mine slips right out of the pan.
Traditional Quiche Preparation
You can cook this asparagus filling in a prepared pie crust!
Top Tip
Use thin asparagus spears so you don't have to cook them before adding them to the quiche!
If you do have thicker stalks, cook them first. Place them in a microwave-safe dish with a little water and cook on 50% power for about 2 minutes.
Storage, Make-Ahead, and Reheating
Refrigerator: Store leftover quiche in an airtight container for about 3 days. Reheat in the microwave.
Freezer: Cooked slices can be wrapped in plastic wrap and frozen.
Make ahead: Combine the combined, uncooked 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, then proceed with the cooking instructions. It works every time!
Make it a Meal
A leafy green salad is in order whether you're having crustless asparagus quiche for brunch, lunch, or dinner. Top it with a sweet red vinaigrette and a touch of seasonal fresh fruit, like strawberries.
Buttered almond flour chaffles, cut into triangle segments, are a delightful "bread" for the carb-conscious. Zucchini yogurt muffins are another healthy choice!
Are you an asparagus lover, too? Roasted balsamic asparagus and phyllo-wrapped asparagus are show-stopper dishes at any gathering!
More Quiche Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Crustless Asparagus Quiche Recipe
Ingredients
- 15-20 asparagus spears thin is best
- 5 large eggs lightly beaten
- 1 cup whole milk (any type or combination will work. I use a mixture of skim milk and half and half.)
- ¼ teaspoon salt
- ¼ teaspoon white pepper or black pepper
- ¼ teaspoon dried thyme leaves
- 1 cup Swiss cheese shredded
- ½ cup ham diced; omit for vegetarian version
Instructions
- Preheat oven to 350°F.
- Cut tough ends off of the asparagus spears. Next, cut asparagus spears in half. Set the top halves of the spears aside and cut the remaining halves into 1-inch segments.
- Combine remaining ingredients, except for long pieces of asparagus spears, in a medium bowl.
- Pour egg mixture into a 9-inch cake pan or pie dish coated with cooking spray.
- 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.
Jill C says
I made this following the recipe exactly. Have made several times, always turns out perfect. Made once omitting the meat for a pescatarian friend She loved it. So light you can easily eat more than one slice without guilt.
Marjory Pilley says
I’m so happy you enjoy it. Thanks so much for circling back to share your experience!
Cathy says
My family loved this recipe. I have substituted spinach for the asparagus. I have also made with bacon for the “meat lovers”.
Marjory Pilley says
I’m so happy you’ve enjoyed it! The variations are truly endless. Thank you so much for sharing yours.
Kathy says
Absolutely delicious - thank you 😋
Marjory Pilley says
I'm so glad you enjoyed it!
Gretchen says
The asparagus quiche went together pretty quickly and was good. Thank you
Marjory Pilley says
I’m so happy you enjoyed it!
Irene says
This is a great recipe…made several times so made today for our family Easter Brunch today
Marjory Pilley says
I’m so happy you enjoyed it!
Peggy says
The crustless asparagus quiche recipe is phenomenal. It is so tasty.
Marjory Pilley says
Thanks so much for your comment. I'm thrilled that you enjoyed!
Mary Q says
Made this for dinner. Added chopped red onion and red pepper. Didn't have enough Swiss so used half cheddar. Yum
Christine says
Perfect! I didn’t have Swiss cheese, so I used a triple cheddar mix. Trying to post a picture as it looks just like yours!
Marjory Pilley says
Awesome! I'm so glad you enjoyed it (and I love pics!)
Wiebke P says
Super yummylicious and loks stunning!
Marjory Pilley says
I’m so happy you enjoyed it. Thanks for your comment.
Sheri says
This was delicious! I added some green onion and a few grape tomatoes that I had to use. I cut the asparagus in tiny rounds instead of chunks, and made the crustless version. Definitely a keeper!
Marjory Pilley says
I'm so glad you enjoyed it!
Tracey says
Absolutely delicious and so quick and easy. I used shredded chicken instead of ham. I also used a mix of cheddar and Parmesan as I had no Swiss.
Bayla says
Delicious and super easy to throw together. I omitted the thyme and the ham. I used a 3-cheese Italian blend instead of the Swiss. Made it crustless as I didn’t want the extra calories or carbs.
Marjory Pilley says
I'm so glad you enjoyed it! Thanks for coming back to share your experience!
Jan says
I would like to double the recipe. can I then bake it in a 13 x 9 pan?
Marjory Pilley says
I’ve never tried it, but it should work. Keep an eye on the cooking time which might change a little.
Amber says
Just made this for breakfast and can I just say, it is so good! I added extra asparagus and skipped the meat. So soft and my favorite part is how easy it was. My husband ate half the pan for breakfast! Will definitely make again! Thank you!
Marjory says
I'm so glad you enjoyed it! Thanks for your feedback!
B.Scott says
If you ever made frittata it’s almost the same thing.
Amy says
Do you think this would work doubles in a large 9x13? 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!
Marjory says
That is a great idea! The size sounds about right too. Let me know how it turns out!
Jennifer F. says
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!
Marjory says
Thanks so much! I hope you enjoy it!
Matea says
I love how simple this quiche is! Yum 🙂
Rose says
I love how you have arranged the asparagus to make it look so pretty! Crustless quiche RULES!! Thanks for this awesome recipe!!
Kirsten says
Such a gorgeous quiche that it's hard to believe there isn't a crust. The arrangement of asparagus is so pretty!