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    Pinch Me Good! » Breakfast » Mushroom Asparagus Crustless Quiche

    Mushroom Asparagus Crustless Quiche

    November 10, 2017 by Amy Estes 14 Comments

    8710 shares
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    Crazy good Mushroom Asparagus Crustless Quiche that you must try! Hearty mushrooms and asparagus layered with eggs and cheese and baked until the edges are golden brown and delicious. The perfect meal for breakfast, lunch, or dinner. Gluten-free and kid-friendly!

    I love eggs any way I can get them, especially in this mushroom asparagus crustless quiche!  This quiche is full of incredible flavor, packed with nutrition from the veggies and eggs, and is perfect for breakfast, lunch, or dinner.  

    Hearty mushrooms (my fav) and asparagus perfectly sauteed and combined with silky eggs and cheese then baked to golden brown and amazing!

    What is quiche anyway? 

    Quiche is typically a savory pie filled with eggs, milk, and cheese baked into a pie crust. It is a pretty simple and easy recipe that can be doctored up to look fancy and presentable.  

    Great for brunch or a main dish for any meal, breakfast, lunch, or dinner.  In this recipe, I left the crust out to make it a little healthier and lighter.

    My kids love just a plain egg and cheese quiche but I am really into loading it up with veggies, especially hearty veggies like mushrooms and asparagus. They both add so much color, flavor, and nutrition to this dish.  

    What ingredients do you need to make this mushroom asparagus crustless quiche?

    That’s it!  A few simple ingredients that you probably have right now!

    How to make Mushroom Asparagus Crustless Quiche

    1. Sauté the veggies until golden brown.  Literally one of the most essential parts to the great flavor in this recipe is sautéing the veggies.  Their natural flavors just come out when you sauté them in a little olive oil or butter.  It is just EVERYTHING!
    2. Crack the eggs into a mixing bowl and whisk with a little milk until slightly frothy.
    3. Combine the cooked veggies with the eggs and cheese and pour the filling into a pie dish sprayed with cooking spray. 
    4. Bake in a 350 F degree oven for 40-45 minutes, until the top, is nice and golden brown and a knife inserted in the center comes out clean.  
    5. Serve warm with a side salad and enjoy any time of day!
    Add mushrooms to pan with oil
    Sauté until golden brown

    Saute’ chopped asparagus
    Crack eggs into mixing bowl

    Whisk eggs with some milk
    Combine cooked veggies to eggs, add cheese

    Pour mixture into pie dish, top with asparagus ends
    Bake at 350 degrees until golden brown

    So beautiful and delicious!  Everyone will love it!

    Notes about this recipe

    • It only requires a few simple ingredients to make it!
    • 100% meatless for your non-meat eating friends and family
    • Easy to make!
    • It can be made ahead and stored in the fridge all week long. It’s even better the next day!
    • Packed with a ton of flavor from the sautéed veggies mixed with the fluffy eggs and melty cheese.
    • Healthier than traditional quiche baked in a buttery pie crust but just as delicious.
    • You can mix up the veggies and use broccoli, bell peppers, spinach, or even zucchini. Just make sure to cook the veggies first, it makes all of the difference in the flavor of any mixed veggie quiche.

    I hope you make this recipe! If you do then please leave a rating and comment below.

    You may also like these recipes that also use eggs and can be made ahead for quick meals all week long!

    Spinach Feta Egg White Wrap

    Broccoli Cheddar Quiche Cups

    Veggie Egg White Bites

    Print
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    Crustless Mushroom Asparagus Quiche

    Crustless Mushroom Asparagus Quiche


    ★★★★★

    5 from 3 reviews

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

    Hearty mushrooms and asparagus layered with eggs and cheese and baked until the edges are golden brown and delicious. The perfect meal for breakfast, lunch, or dinner. Gluten-free and kid-friendly!


    Ingredients

    Scale
    • 1 tbsp olive oil
    • 8 oz baby bella mushrooms (cleaned and sliced – about 2 cups)
    • 1 bunch of asparagus (chopped)
    • 6 large eggs
    • 1/4 cup milk
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/2 cup grated parmesan cheese
    • 1/4 cup shredded mozzarella cheese

    Instructions

    1. Preheat the oven to 350 degrees F and spray a 9inch pie dish with cooking spray.
    2. Heat up a medium skillet with 1 tablespoon olive oil on the stove and sauté the mushrooms for 5-7 minutes, season with salt and pepper, remove from the pan and set aside.
    3. Chop the asparagus leaving the pretty ends for decoration, sauté in the same pan you cooked the mushrooms in for 3 minutes and set aside to cool for a couple of minutes.
    4. Crack the eggs into a bowl, add the milk and whisk until slightly frothy. Then add in the salt, pepper, cheese, and veggies and mix to combine.
    5. Spray a 9-inch pie dish with cooking spray and pour the filling into the pie dish.
    6. Arrange the pretty ends of the asparagus on top in any pattern you like, place in the oven and bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean.
    7. Remove from the oven, let cool, slice and enjoy!

    Notes

    This stores great in the fridge for up to 3 days and is a perfect meal prep recipe!

    You can switch up the veggies with whatever you have on hand.

    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Breakfast
    • Method: Baked
    • Cuisine: Mediterranean

    Keywords: Crustless quiche, mushrooms, asparagus, low-carb breakfast

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: Breakfast, Gluten-Free, Kid-Friendly

    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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