Crustless Asparagus & Cheese Quiche

Weekends (or any day) that start with Quiche are sure to be a good one…

Spring Asparagus Quiche

Now that Spring is in Full Swing your go-to Quiche can enjoy a whole new flavor profile!

Spring has Sprung

Asparagus Quiche slice

This Quiche has a strong delicious Asparagus Flavor throughout which is encased in fluffy eggs and topped with chewy delicious cheese! If you prefer a more dense egg dish, then you are probably looking for more of a frittata (which can be accomplished by cutting out most of your milk and then the eggs will be dense instead of light and airy).


Crustless Asparagus & Cheese Quiche
Prep time
Cook time
Total time
Serves: 4
  • 1 handful asparagus
  • 6 eggs, well beaten
  • 1 cup milk (or half & half - or a combination)
  • salt and fresh ground black pepper to taste
  • Olive Oil - enough to coat pan
  • ¼ cup goat cheese gouda (or another good strong cheese) - optional
  • ¼ cup fresh mozzarella pearls or fresh mozzarella pieces
  • cooking Spray
  1. Pre-Heat Oven to 375
  2. Wash and dry asparagus and and cut to a size which will fit into your pan in a single layer. Heat olive oil in heavy frying pan, then add the asparagus, season with salt and fresh ground black pepper, and cook at high heat about 2-3 minutes. When asparagus is barely browning on one side, turn and cook about 2 minutes on the other side.
  3. While asparagus browns, grate/shred/chop/etc your cheeses and mix up your egg & milk. If you are cooking your Quiche in a pie dish, lightly coat with Cooking Spray and then put your lightly browned asparagus in the dish then pour your eggs on top & then evenly spread your cheeses on top. If you are cooking in your fry pan then just add ingredients on top of your asparagus in the pan.
  4. Bake for about 30 minutes and then shake your pan to ensure it is set. If your top is not browned, feel free to throw it under the broiler for a minute or two (if your dish is broiler safe of course).

Adapted & Inspired by Kalyn’s Kitchen


One Year Ago – Black Bean Casserole… rice with black beans and spice, all baked together into perfection!


And I leave you with this, Today’s Question of the Day… Do you prefer Fluffy or Dense Eggs?


Crustless Asparagus & Cheese Quiche — 2 Comments

  1. Two questions on temperature:

    1. Does bringing the cold ingredients to room temperature first have an impact on the consistency of the quiche?
    2. Is letting the asparagus cool prior to pouring the cold/room temperature egg mixture on top an important step to ensuring the egg mixture does not scramble?

    • I often forget to bring to room temperature, so although it might make it slightly better – not a big deal. And Not really important to allow asparagus to cool, it will all just mix up pretty evenly, just pour carefully – ENJOY!!