This crustless Asparagus Quiche is made with cheesy eggs, buttery asparagus, and mushrooms and baked until golden and delicious. It is a decadent and fancy savory breakfast pie that is so flavorful that nobody will ever miss the crust!
You are going to love this Asparagus Quiche Recipe! The classic combination of sauteed asparagus mixed with cheesy eggs and mushrooms makes this an incredibly flavorful low-carb crustless quiche everyone will go crazy for.
Quiche is such an elegant recipe that typically involves mixing and pre-baking a pie crust, except in this quiche recipe there is no crust. Don’t worry though, you still end up with those wonderful golden crispy edges that you get with a traditional quiche but with fewer carbs and butter. How great is that?
Plus, this asparagus quiche with mushrooms is so simple, easy to make, and tastes even better the next day! This is a fantastic characteristic of any crustless quiche.
Why you’ll love this recipe
- Elegant and decadent – this quiche comes out so beautiful and looks almost too fancy to eat!
- Easy to make – it only requires a few simple steps and ingredients to make it.
- Great for meal prep – it tastes even better the next day!
- Versatile – this recipe is already vegetarian and gluten-free but you can easily make it dairy-free as well. See variations and substitutions below.
- So flavorful – combining the sauteed veggies with the eggs and cheese gives this asparagus quiche so much incredible flavor.
Asparagus Quiche Ingredients
- Eggs – you will need about 6 large eggs.
- Asparagus – fresh asparagus is essential in this recipe. You will need just one bunch of asparagus.
- Mushrooms – any mushrooms will work but baby bella/Cremini mushrooms are best in this quiche recipe since they are meatier and have great flavor.
- Milk – just a little bit to help get the eggs nice and fluffy and eggy. You can use dairy-free, unsweetened milk or regular cow’s milk.
- Cheese is an excellent flavorful combination of grated parmesan cheese and shredded mozzarella cheese.
- Olive oil is used to cook veggies, making them nice, golden, and delicious.
- Salt and pepper are used to enhance all of the incredible flavors.
How to make a Crustless Asparagus Quiche
- Saute the mushrooms and asparagus and let them cool.
- Whisk the eggs with the milk, salt, and pepper then add in 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, let cool, slice, and serve.
Pro tip! Save some of the pretty asparagus ends to arrange on the top of the quiche before you bake it for a more elegant, fancy-looking dish.
Expert tips
- Cut the mushrooms and asparagus into smaller pieces so it is easier to mix them with the eggs and cheese. This also makes it easier to eat the quiche.
- Let the veggies cool before you add them to the egg and cheese mixture or the eggs will start to cook, which is not a good thing.
- Bake the quiche until the center is firm and the edges are golden. This takes anywhere from 35-45 minutes. It will firm up a little bit more as it cools.
Substitutions and Variations for quiche with asparagus
- Make it dairy free – to make this asparagus quiche dairy free use dairy-free cheese and milk or omit the cheese and add in one extra egg.
- Ham and Asparagus Quiche – add some cooked ham for even more protein and flavor.
- Switch up the veggies – not a fan of mushrooms? You can easily omit the mushrooms and add in some sauteed onion, peppers, broccoli, or even sliced cherry tomatoes!
Recommended tools for making this recipe
- Saute pan
- Mixing bowl
- 9-inch pie dish
- Whisk/wooden spoon
Make ahead and storage
- Make it ahead – you can saute the veggies and store them in an airtight container in the refrigerator for up to 2 days before you make this recipe. You can also, bake the quiche, let it cool, then store it covered, in the refrigerator for up to 1 day before you serve it. Just heat it in the oven at 330 degrees F until warmed through when you are ready to enjoy it.
- Storing – leftovers store great in an airtight container in the refrigerator for up to 3 days.
- Reheating – you can reheat portions in the microwave or in the oven until warmed through.
Ways to serve quiche
Here are some simple and delicious dishes that pair great with any vegetable quiche.
- Salad – such as a kale salad or a classic house salad.
- Muffins – like these zucchini muffins or these apple muffins.
- Biscuits or bagels
- Fruit
- Bacon
More Asparagus Recipes
Other Healthy Breakfast Recipes
- Spinach Feta Egg White Wrap
- Sausage and Pepper Breakfast Egg Muffins
- Veggie Egg White Bites
- Easy Baked Eggs
- Healthy Make Ahead Breakfast Sandwich
Did you try this Asparagus Quiche Recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!
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Crustless Asparagus Quiche – With Mushrooms
- Total Time: 55 minutes
- Yield: 6 people 1x
- Diet: Gluten Free
Description
This Crustless Asparagus Quiche is made with hearty mushrooms and asparagus layered with eggs and cheese and baked until the edges are golden brown and delicious. It makes the perfect savory breakfast, lunch, or dinner that everyone will love!
Ingredients
- 1 tablepsoon olive oil
- 8 oz baby bella mushrooms – cleaned and sliced – about 2 cups
- 1 bunch of fresh asparagus – chopped
- 6 large eggs
- ¼ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F and spray a 9-inch pie dish with cooking spray.
- Heat up a medium skillet with 1 tablespoon olive oil on the stove, add the sliced mushrooms and sauté them for 5-7 minutes. Then season them with salt and pepper and remove them from the pan and set aside to cool.
- Chop the asparagus and sauté it in the same pan you cooked the mushrooms in for 3 minutes or until golden and tender and set aside to cool for a couple of minutes.
- Crack the eggs into a medium size bowl, add the milk, and whisk until slightly frothy. Then add in the salt, pepper, cheese, and veggies (mushrooms and asparagus) and mix to combine.
- Pour the cheesy egg and veggie filling into the pie dish in an even layer.
- Arrange the pretty ends of the asparagus on top in any pattern you like, place the quiche in the oven, and bake for 35-45 minutes until the top is golden brown and the middle and top of the quiche are firm and golden.
- Once the asparagus quiche is done, remove it from the oven and let it cool on a trivet for at least 10 minutes before slicing and serving. I like to garnish it with chopped parsley or chives and more grated parmesan cheese.
Notes
- This quiche stores great in the fridge for up to 3 days and is a perfect meal prep recipe. Easily reheat portions in the microwave or in the oven until warmed through.
- You can switch up the veggies and use whatever you have on hand. Just make sure to cook and cool the veggies before adding them to the egg mixture for the best results.
- Make it dairy-free and use dairy-free milk and cheese or leave out the cheese and just add in an extra egg.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Mediterranean
Very good! The only thing I added was two cloves of minced garlic to the mushrooms when I was almost done sautéing them! It’s a keeper!
Delicious
Can I use almond milk.
Hi Nancy, Thank you for your comment. Yes you can use unflavored, unsweetened almond milk in the recipe.
astounding
The recipe says “bunch” of asparagus…how much (how many stalks, or weight) is in a bunch?
Hi Kathy, it is about 20 standard size asparagus or about 12-18 larger, trimmed asparagus spears. I will specify that in the recipe. Thank you for asking!
Does this freeze well?
Hi Wendy, I have not tried freezing it yet.
Can this be made the night before and then baked in the morning?
Hi Lynn, yes that would totally work.
I made some substitutions for what I had on hand, used a Italian blend shredded cheese + parmesan, added 3 chopped garlic cloves to the mushrooms. I added the asparagus to the mushrooms when they about halfway done.
This looks delicious and I’d like to double it, but the directions for the pan size are the same as for the single recipe. That can’t be right??
Hi Patricia, If you are doubling the recipe you can make it in a 9×13 pan or just make two. If you are making it in the 9×13 pan then make sure to cook it until the eggs are set in the middle since it will take a little bit longer to cook. Enjoy!