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Crustless Asparagus Quiche

Crustless Asparagus Quiche

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Quiche is a great dish to make the night before a busy work week starts as it makes for a healthy and fast dinner or even a quick bite when running out the door in the morning.  I love this crustless asparagus quiche as I can basically add anything I have on hand into it.  I have started cutting back on the number of flour products we eat, not for any particular reason, just to cut back and am happy to say this crustless asparagus quiche worked perfectly.  

Crustless Asparagus Quiche

In order to give the quiche some stability when slicing into it, I add lots of veggies to the bottom of the quiche pan to act as the crust, and it works!  This particular quiche is loaded with asparagus one and 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 some dried chili from our garden last summer.  It was just enough spice for him to leave that bottle in the fridge!  It is really a simple and delicious recipe.

Crustless Asparagus Quiche

Asparagus “Crust” for Crustless Quiche

Crustless Asparagus Quiche

 

Recipe: Crustless Asparagus Quiche

Ingredients:

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

How To:

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, chilies, and sea salt, cook until bright green and slightly cooked.  They will have a bit of a crunch to them.

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.

Crustless Asparagus Quiche

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Chris

Saturday 4th of April 2015

I meant to say whole milk.

admin

Monday 6th of April 2015

Definitely; I usually just add another egg when doing so. Enjoy.

Chris

Saturday 4th of April 2015

I don't have heavy cream and thought I could use two cups of whoe milk, would this work?

admin

Sunday 19th of April 2015

Yes, Chris this will work. I would just add an extra egg to help thicken it up. ~ Denise & Lenny

Amanda

Monday 18th of March 2013

Can this be made with skim milk and reduced fat cream?

Denise Woodward

Thursday 21st of March 2013

Hi Amanda, I am not sure about that as I always cook with whole milk products. I would probably up the cheese quantity a little.

HoneyB

Sunday 28th of June 2009

This looks so yummy. I love asparagus and love the fact this is crustless!

Kevin

Saturday 27th of June 2009

That quiche looks really good! What a perfectly golden brown crust!