Crustless Asparagus Quiche – A Flavorful Breakfast Delight

4 weeks ago

0 3 minutes read

This delectable crustless Asparagus Quiche is a breakfast pie that bursts with cheesy eggs, buttery asparagus, and savory mushrooms. Baked until golden and delicious, this recipe is a low-carb twist on the classic quiche that will leave your taste buds craving more.

Why You’ll Love This Recipe

Elegant and decadent – This quiche looks almost too fancy to eat, but its incredible flavor will make it irresistible.
Easy to make – With just a few simple steps and ingredients, you can whip up this delicious dish in no time.
Great for meal prep – Prepare it ahead of time and enjoy it even more the next day.
Versatile – This recipe is already vegetarian and gluten-free, but you can easily make it dairy-free as well. See the variations and substitutions below.
So flavorful – The combination of sautéed veggies, eggs, and cheese gives this asparagus quiche a burst of incredible flavor.

Asparagus and Mushroom Quiche

Asparagus Quiche Ingredients

Eggs – 6 large eggs
Asparagus – 1 bunch of fresh asparagus
Mushrooms – Any mushrooms will work, but baby bella/Cremini mushrooms are ideal for their meatiness and flavor.
Milk – A small amount to make the eggs fluffy. You can use dairy-free, unsweetened milk or regular cow’s milk.
Cheese – A flavorful combination of grated Parmesan cheese and shredded mozzarella cheese.
Olive oil – Used to cook the veggies and bring out their delicious flavors.
Salt and pepper – Enhances all the incredible flavors.

How to Make a Crustless Asparagus Quiche

Sauté the mushrooms

Sauté the mushrooms and asparagus until golden and let them cool.
Whisk the eggs with milk, salt, and pepper, then add the cheese.
Combine the cooked veggies with the eggs and cheese, and pour the mixture into a prepared 9-inch pie dish.
Bake in a preheated oven at 350 degrees F until the center is firm and the edges are golden.
Remove from the oven, let it cool, slice, and serve.

Pro tip! Save some pretty asparagus ends to arrange on top of the quiche before baking it for a more elegant, fancy-looking dish.

Baked quiche with asparagus and mushrooms

Expert Tips

Cut the mushrooms and asparagus into smaller pieces for easier mixing and eating.
Let the veggies cool before adding them to the egg and cheese mixture to avoid premature cooking.
Bake the quiche until the center is firm and the edges are golden. It will firm up a bit more as it cools.

Substitutions and Variations for Asparagus Quiche

Make it dairy-free – Use dairy-free cheese and milk or omit the cheese and add an extra egg.
Ham and Asparagus Quiche – Add cooked ham for even more protein and flavor.
Switch up the veggies – Not a fan of mushrooms? Substitute with sautéed onion, peppers, broccoli, or sliced cherry tomatoes!

Plate of asparagus quiche

Recommended Tools for Making this Recipe

Saute pan
Mixing bowl
9-inch pie dish
Whisk/wooden spoon

Make Ahead and Storage

Make it ahead – Sauté the veggies and store them in an airtight container in the refrigerator for up to 2 days before making the recipe. You can also bake the quiche, let it cool, and store it covered in the refrigerator for up to 1 day before serving. Simply reheat in the oven at 330 degrees F until warmed through.
Storing – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat portions in the microwave or oven until warmed through.

Baked crustless veggie quiche