Easy Crustless Asparagus Quiche Recipe

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.

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.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

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.