Crustless Asparagus Mushroom Quiche
Light, savory, and bursting with garden-fresh flavors, this Crustless Asparagus Mushroom Quiche is a delightful twist on the classic quiche—no crust required! Perfect for brunch, lunch, or a light dinner, this recipe combines tender asparagus, earthy mushrooms, and the nutty richness of Gruyère cheese, all baked into a creamy egg custard. The addition of sautéed garlic brings a subtle depth of flavor, while the absence of a crust makes this dish naturally gluten-free and wonderfully low-carb. Ready in just 50 minutes from start to finish, this easy-to-make quiche pairs beautifully with a side salad, making it an elegant yet effortless choice for any occasion. Don’t forget the optional parsley garnish for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 bunch Asparagus
- 8 oz Mushrooms (button or cremini)
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 6 Eggs
- 1 cup Half-and-half
- 1 cup Shredded Gruyère cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Chopped fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish with non-stick cooking spray.
Trim the woody ends off the asparagus and cut the stalks into 1-inch pieces. Set aside.
Clean the mushrooms and slice them thinly.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the asparagus pieces to the skillet and cook for another 3-4 minutes, until they are slightly tender but still vibrant green. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, half-and-half, shredded Gruyère cheese, salt, and black pepper until well combined.
Spread the cooked asparagus and mushrooms evenly across the bottom of the prepared pie dish.
Pour the egg mixture over the vegetables, making sure it spreads evenly and covers the filling.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
Remove from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 23.5 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1540 mg | 118% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
