An easy and guilt-free (almost) quiche recipe. This quiche recipe has all the flavor as it’s cousin the full-on crust quiche, just minus a few carbs. Quiche is a great dish to make and have on hand for a day or two; it makes a wonderful dinner when paired with a simple salad, as well it is great for breakfast or your weekend brunch.
Quiche is a great dish to make the night before a busy week starts as it is great to have it on hand for a healthy dinner. I love making quiche for this reason as well you can basically add anything you have on hand into it. A few years ago, I started cutting back on the amount of “flour” products we eat, not for any particular reason, except to cut carbs – they are bad for our waistlines! I came up with this simple basic quiche recipe and I just add whatever I have on hand to flavor it and to add some texture. In order to give the quiche some stability when you slice into it, I add lots of veggies to the bottom of the quiche pan, sort of like the crust, it works perfectly! This particular quiche is an asparagus one with caramelized shallots. I always find it funny when Lenny reaches for the hot sauce to season his quiche, sort of like the little kid who puts ketchup on everything, so this time, I added a dried chili from our garden last summer. It was just enough spice, to leave that bottle in the fridge! It is really a simple and delicious recipe.
Asparagus “Crust” for crustless Quiche
Pouring in egg and cheese mixture.
Recipe: Crustless Quiche
6 eggs
1 cup milk, whole
1 cup heavy cream
6 oz swiss cheese, grated
1 lb asparagus, sliced at an angle into pieces
3 shallots, thinly sliced
1 dried chili, crunched
grey sea salt, to taste
1 tablespoon butter
2 tablespoons olive oil
Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet. Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside. Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes. Add shallots and toss, just to coat. Remove from heat and spread into the quiche pan. In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese. Pour over the asparagus. Bake for about 30 – 40 minutes, until set in the middle and lightly golden on top. Serve. Eat.
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