Crustless Asparagus Quiche Recipe

crustless asparagus quiche with Swiss cheese

Crustless Asparagus Quiche Recipe

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

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 152kcal

Author: Chef Jessica Formicola

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

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Equipment

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