Crustless Asparagus Scallops Quiche
Delight in the elegance of a Crustless Asparagus Scallops Quiche, a rich and flavorful brunch or dinner option that's both gluten-free and gourmet. This recipe combines tender seared scallops, fresh, vibrant asparagus, and a creamy, Gruyère-infused egg custard baked to golden perfection—all without the fuss of a crust. The combination of delicate seafood, earthy asparagus, and nutty cheese creates a harmony of textures and flavors in every bite. With minimal prep time and easy-to-follow steps, this dish is perfect for entertaining or upgrading your weeknight dinners. Garnish with fresh parsley for a pop of color and serve it warm alongside a crisp green salad or some crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup Gruyère cheese, shredded
- 1 pound scallops (medium-sized, cleaned and patted dry)
- 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or equivalent baking dish with a little olive oil or butter.
In a large skillet, heat the unsalted butter and olive oil over medium heat. Once melted, add the scallops and sear for 1-2 minutes on each side until lightly browned. Remove scallops from the skillet and set aside.
Using the same skillet, add the minced garlic and chopped asparagus pieces. Cook for about 3-4 minutes until the asparagus is tender but still slightly crisp. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth and well combined. Stir in the shredded Gruyère cheese, salt, and black pepper.
Spread the cooked asparagus evenly across the bottom of the prepared pie dish. Slice the scallops in half (or leave whole, depending on preference) and arrange them over the asparagus.
Pour the egg and cheese mixture gently over the asparagus and scallops, ensuring everything is evenly distributed.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is slightly golden brown. You can test doneness by inserting a knife into the center—it should come out clean.
Remove the quiche from the oven and let it cool for at least 5 minutes before slicing and serving.
Optional: Sprinkle fresh parsley on top for garnish before serving.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1682 mg | 561% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.7 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1578 mg | 121% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3032 mg | 65% | |
*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.
