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Irresistible Crustless Asparagus Quiche

A creamy, flavorful quiche made with fresh asparagus, eggs, and cheese, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch asparagus, trimmed and cut into 1–2 inch pieces Pick firm, straight spears with closed tips.
  • 1 small yellow onion, thinly sliced Use fresh onions for the best flavor.
  • 2 tablespoons butter or olive oil For cooking the onion.
  • 6 large eggs Use fresh eggs for best texture.
  • 1 cup whole milk or 3/4 cup cream + 1/4 cup milk Adjust for a lighter quiche.
  • 1 cup grated cheese (Gruyère, cheddar, or Swiss) Freshly grated cheese melts better than pre-shredded.
  • 1/4 cup grated Parmesan (optional) For added cheese flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground preferred.
  • 1/8 teaspoon ground nutmeg (optional) Adds warmth to the flavor.
  • 1 tablespoon chopped fresh parsley or chives for garnish For presentation.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or 8×8 inch baking dish with butter or oil.
  2. Heat butter or oil in a pan over medium heat. Add thin sliced onion and a pinch of salt. Cook 6–8 minutes until the onion is soft and translucent.
  3. If blanching, bring a pot of salted water to boil. Add asparagus pieces for 1–2 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking. If roasting, toss asparagus with a little oil and roast at 400°F (200°C) for 8–10 minutes.
  4. In a bowl, whisk 6 eggs until smooth. Add milk or cream, salt, pepper, and nutmeg, then whisk until pale and just combined. Stir in grated cheese, reserving a small handful for the top.
Baking
  1. Spread the cooked onions in the bottom of the prepared dish and scatter asparagus pieces evenly. Pour egg mixture over, tapping the pan to remove air bubbles. Sprinkle reserved cheese on top.
  2. Bake for 35–45 minutes, checking at 30 minutes. The quiche is done when edges are set and the center has a slight jiggle.
  3. Let the quiche rest for 10–15 minutes before slicing to allow the custard to finish setting.

Notes

Letting the quiche rest after baking helps keep slices neat. Use room-temperature eggs and dairy for even mixing.