Crustless Asparagus Quiche
This Crustless Asparagus Quiche is a light, flavorful, and fuss-free dish that’s perfect for breakfast, brunch, or even a quick dinner. Packed with tender asparagus, sautéed onions, and creamy cheddar and Parmesan cheeses, this recipe delivers a rich and savory flavor without the need for a crust, making it lower in carbs and gluten-free. Whisked eggs, milk, and a touch of nutmeg create the perfect custard-like filling, while the sautéed asparagus adds a vibrant, seasonal touch. It comes together in just 15 minutes of prep, with a golden-brown result ready after a simple 35-minute bake. Whether served warm or at room temperature, this easy quiche pairs beautifully with a fresh green salad or a slice of crusty bread for a complete and satisfying meal. Ideal for meal prep, the leftovers are just as delicious, making it a go-to recipe for busy weekdays or leisurely weekend gatherings.
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Recipe Information
Ingredients
- 1 bunch asparagus
- 6 large eggs
- 1 cup milk
- 0.5 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg (optional)
- 1 tablespoon butter (for greasing dish)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or a similar baking dish with butter and set aside.
Wash the asparagus and snap off the tough ends. Cut the spears into 1-inch pieces.
In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced onion for 3 minutes until translucent.
Add the minced garlic and asparagus pieces. Cook for another 2–3 minutes until the asparagus is slightly tender but still crisp. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg (if using).
Stir in the shredded cheddar cheese and Parmesan cheese.
Spread the sautéed asparagus mixture evenly across the bottom of the greased pie dish.
Pour the egg and cheese mixture over the asparagus and spread evenly with a spatula if needed.
Place the dish on the middle rack of the preheated oven and bake for 30–35 minutes, or until the center is set and the top is golden brown. You can test doneness by inserting a knife or toothpick into the center — if it comes out clean, it's ready.
Remove the quiche from the oven and let it cool for 5–10 minutes before slicing and serving.
Serve warm or at room temperature with a side salad or crusty bread if desired.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1426 mg | 475% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 22.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1617 mg | 124% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1831 mg | 39% | |
*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.
