If you’ve never tried a crustless quiche before, this asparagus version is a great place to start. It’s light, creamy, and super simple to throw together — no need to fuss with a pastry crust or fancy prep. And honestly? It’s become one of those go-to dishes I lean on when I want something wholesome that feels a little special without a lot of effort.
Whether it’s a lazy Sunday brunch or a quick weeknight dinner, this quiche finds its way to the table more often than I’d like to admit. I especially love keeping a few slices in the fridge for those mornings when I can’t face another bowl of oats.
What You’ll Need
Let’s talk ingredients. This isn’t one of those quiche recipes with a mile-long shopping list. Everything is super accessible — and it leaves room for you to play around too.
- Fresh asparagus – Thin spears are best because they cook through in the oven. If all you have are thicker ones, I’ll share a little trick below. I sometimes save a few of the top tips for garnish — it makes the whole thing look a bit fancier without any extra work.
- Eggs – You can’t have quiche without them. They’re the glue that holds everything together.
- Milk – I often mix whatever I’ve got in the fridge — usually some skim milk and a splash of half-and-half. If you have cream, even better. It makes the quiche silkier, but it’s not a deal-breaker.
- Salt + white pepper – White pepper is subtle, almost earthy, but if you only have black pepper, go for it. It won’t change much.
- Dried thyme – Just enough to bring a bit of herby depth. If I have fresh thyme from the garden (or from the sad bunch wilting in the fridge), I toss it in.
- Cheese – Swiss is the classic, but honestly, use what you love. Gruyere adds a nutty richness, and I’ve even used sharp cheddar when that’s all I had.
- Ham or bacon – Totally optional. I usually add chopped ham if I’ve got leftovers from Sunday dinner. Bacon works too. Or skip the meat and keep it vegetarian — it’s still delicious.
Let’s Make It: Step-by-Step
Step 1: Prep the Asparagus
Snap off the woody ends of the asparagus — you’ll feel where they naturally want to break. If your spears are super thin, you’re good to go. If they’re thicker, microwave them in a bit of water for a couple of minutes on 50% power just to soften them up.
You can either cut all the asparagus into bite-sized pieces or save a few long tips to arrange on top. That sunburst pattern? It always gets compliments, even when I’m just reheating leftovers at work.
Step 2: Mix and Pour
Whisk the eggs, milk, seasoning, thyme, and cheese in a bowl. I usually mix everything except the asparagus tops (if I’m going the fancy route). Pour the mixture into a greased 9-inch pan — cake or pie dish, both work.
Scatter your ham, chopped asparagus bits, and cheese evenly. Then lay the asparagus tips in a starburst — or however you like. No pressure to make it perfect. Rustic looks great too.
Step 3: Bake
Bake uncovered at 350°F for about an hour or until the top is set and lightly golden. A knife inserted in the center should come out clean. Let it rest for 5 to 10 minutes before slicing. That short rest helps everything firm up just enough so you can get clean slices.
Soumyadip’s Quick Tip
Always go for thinner asparagus if you can — they cook perfectly right in the egg mixture. No need for pre-cooking or blanching. But if your bunch is thick and woody, a quick zap in the microwave helps avoid a tough bite later.
Storing + Make-Ahead Notes
I can’t count how many times I’ve made two quiches at once — one to eat, one to stash.
- Fridge: Leftovers keep well for up to 3 days. I like reheating slices in the microwave for a quick breakfast or lunch.
- Freezer: Wrap individual slices in plastic wrap and freeze. Pop them in the fridge overnight and warm them up in the morning.
- Make-Ahead Hack: Mix all your uncooked ingredients in a big freezer-safe zip-top bag. When you’re ready to bake, defrost it in the fridge, give it a stir, and pour into the pan. This trick has saved me on more than one chaotic weekday.
What to Serve With It
This quiche is filling enough on its own, but I love pairing it with something fresh:
- A green salad with berries and vinaigrette makes it feel like a full meal.
- Almond flour chaffles or low-carb toast are great if you’re watching carbs.
- Zucchini yogurt muffins are a nice sweet-savory balance.
If you’re making this for brunch guests, add a fruit platter or some roasted potatoes on the side. And if you’re like me and happen to have leftover asparagus — try roasting it with a bit of balsamic or wrapping it in phyllo for a quick appetizer later in the week.
Healthy Asparagus Quiche
This crustless asparagus quiche is light, creamy, and full of flavor—perfect for a spring brunch or a simple low-carb dinner. It bakes up beautifully golden and is naturally gluten-free.
Ingredients
- 5 large eggs, lightly beaten
- 15–20 thin asparagus spears
- 1 cup whole milk (or a mix of skim milk and half-and-half)
- 1 cup shredded Swiss cheese
- ½ cup diced ham (skip if making vegetarian)
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon white or black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch pie dish or cake pan.
- Trim the tough ends off the asparagus. Slice the stalks in half—set the top halves aside and chop the bottoms into small 1-inch pieces.
- In a mixing bowl, whisk together the eggs, milk, thyme, salt, and pepper. Stir in the cheese, chopped ham, and the smaller pieces of asparagus.
- Pour the mixture into your prepared dish and use a fork to evenly spread the filling throughout.
- Arrange the reserved asparagus tops on the surface in a sunburst or spoke pattern—it looks beautiful once baked.
- Place the dish in the oven and bake uncovered for 60–70 minutes. It’s done when the top is golden and a knife inserted in the center comes out clean. Let it rest for 10–15 minutes before slicing to allow it to set fully.
Notes
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat slices in the microwave.
- Freezer: You can wrap individual slices in plastic wrap and freeze them for a quick future meal.
- Make Ahead: Mix all uncooked ingredients and freeze in a zip-top bag. Thaw in the fridge overnight, pour into your pan, and bake as usual.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1005Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 183mgSodium 819mgCarbohydrates 160gFiber 76gSugar 52gProtein 105g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This crustless asparagus quiche is one of those recipes that just works. It’s forgiving, customizable, and genuinely satisfying. Whether you’re prepping meals ahead, hosting brunch, or trying to get veggies into breakfast without complaints, this one earns a spot in the regular rotation.
Let me know if you try it — especially if you switch up the cheese or add something unexpected. I love hearing how others make it their own.
Try Other Asparagus Recipes:
