Crustless Asparagus Quiche

This crustless asparagus quiche is light enough for spring but still rich enough to feel like actual brunch. Tender asparagus and shallots are sautéed first, then baked into a creamy egg and half-and-half custard with Swiss cheese and fresh chives.

Without a crust to roll, chill or blind bake, the whole thing is considerably less fussy than traditional quiche. The trick is cooking the asparagus just until tender, keeping excess moisture out of the filling and pulling the quiche from the oven before the eggs become dry and rubbery.

Ingredients for Crustless Asparagus Quiche

With some eggs, seasonings and asparagus, you’re on your way to having a delicious breakfast! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Butter – Butter adds richness and flavor while sautéing the asparagus and shallot. Using butter with olive oil gives you both buttery flavor and a little extra cooking flexibility.
• Extra Virgin Olive Oil – Olive oil helps sauté the vegetables evenly and prevents the butter from being the only cooking fat.
• Fresh Asparagus – Fresh asparagus is the star of the recipe. Trim away the woody ends and cut the tender stalks into approximately 1-inch pieces.
• Shallot – Shallot gives the quiche mild onion flavor without overpowering the asparagus. Two tablespoons finely minced should almost disappear into the custard after baking.
• Eggs – Eggs provide the structure for the quiche. Use large eggs and whisk just until the yolks and whites are fully combined.
• Half-and-Half – Half-and-half gives the eggs a creamy, custard-like texture. It is richer than milk but lighter than heavy cream.
• Coarse Sea Salt – Salt seasons both the eggs and asparagus. If using a particularly salty Swiss cheese, taste the cheese first and adjust accordingly.
• Ground Black Pepper – Black pepper adds mild savory warmth. Freshly ground pepper gives the best flavor.
• Garlic Powder – Garlic powder distributes evenly through the egg custard without introducing extra pieces or moisture.
• Swiss Cheese – Swiss cheese melts beautifully and brings a mild nutty flavor that pairs naturally with asparagus. Shred the cheese yourself when possible for the smoothest melting.
• Fresh Chives – Chives add fresh onion flavor and a little color. Add them to the egg mixture before baking and reserve a small amount for garnish if desired.

How to Make Crustless Asparagus Quiche (Step-by-Step)

Without a crust to deal with, this quiche really comes together quite easily. Just follow these simple steps.

1. Prepare the Oven and Pan. Preheat the oven and coat a 9-inch pie plate thoroughly with cooking spray, softened butter or vegetable shortening. Make sure the bottom and sides are coated so the egg custard releases cleanly.
2. Prepare the Asparagus. Trim off the tough woody ends. Cut the tender stalks into approximately 1-inch pieces. If the stalks are unusually thick, consider cutting them slightly smaller so they cook evenly.
3. Sauté the Vegetables (Sweating). Heat the butter and olive oil in a medium skillet over medium heat. Because olive oil has a higher smoke point, this prevents burning. Add the asparagus and minced shallot. Cook until the asparagus turns bright green and become tender-crisp, not completely soft. Shallot will be soft and fragrant. This is called sweating and essentially the process of losing excess water. Both will be soft, but still hold their shape.
4. Make the Custard. In a medium mixing bowl, whisk the eggs until fully combined. Whisk in remaining ingredients.
5. Add the Asparagus. Spread the cooked asparagus and shallot evenly over the bottom of the prepared pie plate. This gives you better vegetable distribution than dropping it over the liquid in random clumps.
6. Add the Cheese. Sprinkle approximately two-thirds of the Swiss cheese evenly over the asparagus. Reserve the remaining cheese for the top.
7. Pour in the Egg Mixture. Slowly pour the egg custard over the asparagus and cheese. Give the pie plate a gentle shake so the custard settles into the vegetables.
8. Finish With Cheese. Sprinkle the remaining Swiss cheese over the surface.
9. Bake. Bake for approximately 35 to 40 minutes, beginning to check several minutes early. Do not wait until the entire quiche is stiff and completely motionless. The eggs continue cooking as the quiche rests.
10. Rest. Remove from the oven and let the quiche rest for 10 minutes before slicing. This gives the custard time to finish setting and produces cleaner slices.
11. Serve. Slice into wedges and finish with extra fresh chives if desired. Serve warm or at room temperature.

Storage and Freezing

Storage: Cool leftover quiche promptly. Transfer slices to an airtight container or cover the pie plate tightly and refrigerate. Use refrigerated cooked egg dishes within approximately 3 to 4 days.

Freezing: It is quite popular to freeze cooked eggs. Make sure you package it well in airtight container or plastic wrap. Quiche slices can be frozen for up to 4 months. Eggs are best defrosted quickly in the microwave for about 30-45 seconds. 

Frequently Asked Questions

More Delicious Asparagus Recipes

Asparagus is one of those vegetables that can be a standalone side dish, but also added to so many other things too. Here are some of my favorite asparagus recipes.

Soups

Cream of Asparagus Soup

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Side Dishes

Honey Garlic Bacon Wrapped Asparagus

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Pastas

Creamy Lemon Pasta

4.29 from 14 votes

Crustless Asparagus Quiche Recipe

4.39 from 18 votes

This crustless asparagus quiche combines asparagus, Swiss cheese, shallots and chives in a creamy egg base for an easy brunch recipe.

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

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Servings: 8

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Equipment

• 9-Inch Pie Plate
• Whisk

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 bunch asparagus* , trimmed and cut into 1-inch pieces
• 2 tablespoons shallot , minced
• 4 eggs
• 3/4 cup half & half
• ½ teaspoon coarse sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 1/2 cups Swiss cheese , shredded
• 2 tablespoons chives , chopped

Instructions

• Preheat the oven to 350°F. Coat a 9-inch deep dish pie plate with cooking spray or vegetable shortening.
• Heat the 2 tablespoons butter and 1 tablespoon extra virgin olive oil in a medium frying pan over medium heat. Add the cut 1 bunch asparagus*and minced 2 tablespoons shallot. Saute until just tender, approximately 5 minutes. Remove from heat and set aside.
• Beat the 4 eggs in a medium mixing bowl. Continue to whisk in 3/4 cup half & half , ½ teaspoon coarse sea salt , ½ teaspoon ground black pepper and ½ teaspoon garlic powder.
• Pour the egg mixture into the prepared deep dish pie plate. Top with the cooked asparagus mixture and shredded 1 1/2 cups Swiss cheese.
• Bake for 40 minutes or until the quiche is lightly browned and no longer jiggles. If the edges start to brown before it is done baking, use a crust saver or top loosely with aluminum foil.
• Remove and allow to cool for 5 minutes before cutting and serving.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*1 bunch of asparagus is typically around 1 pound 

Storage: Cool leftover quiche promptly. Transfer slices to an airtight container or cover the pie plate tightly and refrigerate. Use refrigerated cooked egg dishes within approximately 3 to 4 days.

Freezing: It is quite popular to freeze cooked eggs. Make sure you package it well in airtight container or plastic wrap. Quiche slices can be frozen for up to 4 months. Eggs are best defrosted quickly in the microwave for about 30-45 seconds. 

Nutrition

Calories: 152 kcal, Carbohydrates: 3 g, Protein: 9 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 128 mg, Sodium: 250 mg, Potassium: 124 mg, Sugar: 1 g, Vitamin A: 620 IU, Vitamin C: 1.8 mg, Calcium: 187 mg, Iron: 1.2 mg

Author: Chef Jessica Formicola

Calories: 152

Course: Breakfast

Cuisine: American

Keyword: asparagus egg bake, asparagus quiche, asparagus quiche recipe, crustless asparagus quiche, crustless quiche, crustless vegetable quiche, easy asparagus quiche, no crust quiche

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