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    Pinch Me Good! » Breakfast » Crustless Asparagus Quiche – With Mushrooms

    Crustless Asparagus Quiche – With Mushrooms

    November 10, 2017 by Amy Estes 14 Comments

    13105 shares
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    Jump to Recipe·Print Recipe

    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!

    Piece of baked asparagus quiche being lifted out of the quiche with a gold pie server.

    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.
    Ingredients for mushroom asparagus quiche with labels over each ingredient.

    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

    Sliced cooked mushrooms in a black sauté pan.
    Saute the mushrooms
    Cut cooked asparagus in a black sauté pan.
    Saute the asparagus
    Whisked eggs in a white bowl with a bowl of grated parmesan cheese behind it and a bowl of shredded mozzarella cheese in front of it.
    Whisk the eggs and milk
    White pie dish filled with whisked eggs and cooked asparagus and mushrooms.
    Combine and pour mixture into pie dish
    Baked quiche with asparagus and mushrooms in a white pie dish.
    Bake until golden
    1. Saute the mushrooms and asparagus and let them cool. 
    2. Whisk the eggs with the milk, salt, and pepper then add in the cheese. 
    3. Combine the cooked veggies with the eggs and cheese and pour the mixture into a prepared 9-inch pie dish. 
    4. Bake in a preheated oven at 350 degrees F until the center is firm and the edges are golden. 
    5. 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.

    Vegetable quiche on a tables with a sliced being removed from it with plates and gold forks in front of it and a bowl of grate cheese and a striped linen behind it.

    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!
    Plate with a sliced of asparagus quiche with another plate of it behind it and in front of it.

    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

    • Oven Roasted Potatoes and Asparagus
    • Lemon Parmesan Roasted Asparagus
    • Creamy Vegan Asparagus Soup

    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
    Baked crustless veggie quiche in a round, white dish.

    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!

    Print
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    Piece of baked asparagus quiche being lifted out of the quiche with a gold pie server.

    Crustless Asparagus Quiche – With Mushrooms


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Amy Estes
    • Total Time: 55 minutes
    • Yield: 6 people 1x
    • Diet: Gluten Free
    Print Recipe
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    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

    Scale
    • 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

    1. Preheat the oven to 350 degrees F and spray a 9-inch pie dish with cooking spray.
    2. 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. 
    3. 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.
    4. 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 and mix to combine.
    5. Pour the cheesy egg and veggie filling into the pie dish in an even layer. 
    6. 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. 
    7. 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

    Did you make this recipe?

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    Filed Under: 30 Minute Meals, Breakfast, Favorite Summer Recipes, Favorite Winter Recipes, Gluten-Free, Healthy Spring Recipes, Kid-Friendly, Low-Carb, Most Popular, Oven, Vegetarian Meals

    Reader Interactions

    Comments

    1. Robin

      April 20, 2020 at 7:09 pm

      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!

      Reply
    2. Ayla

      August 3, 2020 at 4:09 pm

      Delicious

      Reply
    3. Nancy perkins

      October 3, 2020 at 11:38 pm

      Can I use almond milk.

      Reply
      • Amy

        December 12, 2020 at 11:51 am

        Hi Nancy, Thank you for your comment. Yes you can use unflavored, unsweetened almond milk in the recipe.

        Reply
    4. 바카라사이트

      December 5, 2020 at 11:14 am

      astounding

      Reply
    5. Kathy

      January 16, 2022 at 10:19 am

      The recipe says “bunch” of asparagus…how much (how many stalks, or weight) is in a bunch?

      Reply
      • Amy

        January 28, 2022 at 10:49 am

        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!

        Reply
    6. Wendy

      January 17, 2022 at 6:43 pm

      Does this freeze well?

      Reply
      • Amy

        January 28, 2022 at 10:47 am

        Hi Wendy, I have not tried freezing it yet.

        Reply
    7. Lynn Lypen

      February 26, 2022 at 5:46 pm

      Can this be made the night before and then baked in the morning?

      Reply
      • Amy

        February 28, 2022 at 5:44 pm

        Hi Lynn, yes that would totally work.

        Reply
    8. James Potter

      June 28, 2022 at 10:15 pm

      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.

      Reply
    9. Patricia

      December 21, 2022 at 6:51 pm

      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??

      Reply
      • Amy Estes

        December 28, 2022 at 7:34 am

        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!

        Reply

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    Ingredients for mushroom asparagus quiche with labels over each ingredient.
    Plate with a sliced of asparagus quiche with another plate of it behind it and in front of it.
    Piece of baked asparagus quiche being lifted out of the quiche with a gold pie server.
    Vegetable quiche on a tables with a sliced being removed from it with plates and gold forks in front of it and a bowl of grate cheese and a striped linen behind it.
    Asparagus crustless quiche in a white pie dish with plates and forks in front of it and a bowl of grated cheese and a striped towel behind it.