Crustless Asparagus Quiche

17 05 2011

Asparagus season is underway and I’m always looking for new ways to use it. Luckily, it’s very versatile and can be a part of breakfast, lunch or dinner. This crustless quiche is perfect for brunch – it can be made in advance and re-heated. Leaving out the crust makes it dead simple to put together (Bonus: it’s also low-carb!). This recipe is very flexible: add a bit of cooked ham or crab, some chopped fresh herbs (chives are nice) and your favourite cheese. I sometimes add a bit of swiss cheese in addition to the cheddar.

A tip for removing the slices from the pan: Make sure the pie plate is well greased (including the top rim of the plate) before adding the custard to bake. After removing the baked quiche from the oven, run a knife tip around the edge of the quiche to loosen it from the plate. Let the baked quiche rest for about 15 minutes before slicing and serving.

Crustless Asparagus Quiche

Makes one 9” quiche


  • 12 oz. fresh asparagus, woody ends trimmed and cut into pieces about 2” long (yields approximately 2 cups of chopped asparagus)
  • 3 large eggs
  • 1 cup whipping cream (35% M.F.)
  • 1-1/2 cup (packed) grated old, sharp cheddar cheese
  • Salt and pepper, to taste
  • 1 teaspoon butter
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Steam asparagus until just tender, approximately 6 minutes (asparagus can also be boiled in a small amount of water until tender). Remove from heat and set aside to cool (you can also plunge them into a boil of ice water to halt cooking. Dry the spears well before using).
  3. In a large bowl, combine eggs, cream, cheese, salt and pepper. Stir until thoroughly mixed. Add cooled asparagus pieces and mix so the spears are evenly distributed.
  4. Grease a 9” pie plate with butter. Pour egg mixture into pie plate. Bake for approximately 25 to 30 minutes or until the top of the quiche is brown and puffed. Remove from the oven and let cool for about 15 minutes before serving.
  5. To serve: Run a sharp knife around the circumference of the quiche to ensure it will separate easily from the pie plate. Cut into wedges and serve
  6. Optional: this quiche also pairs well with crab, lobster or ham. Add cooked meat or seafood to the egg mixture before baking.
Bon Appétit and Enjoy!

Crustless Asparagus Quiche (made with ham and fresh chives), served with a green salad

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Copyright Trish Coleman. Please contact the author to obtain permission for republication. This article first appeared on Suite




One response

25 05 2011
Candice Thompson

Trying this tonight…. We shall see…

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