Crustless Asparagus Quiche Recipe - Cookin Canuck (2024)

Celebrate the arrival of spring with this easy crustless asparagus quiche recipe. You’ll never guess what the secret ingredient is to lighten it up!

This Crustless Asparagus Quiche is a great way to celebrate the return of springtime vegetables. Not only does it make a pretty presentation and pack flavor into every bite, but it’s a breeze to put together since there’s no pastry to deal with. Perfect for brunch or dinner. Or serve it for Easter brunch alongside a plateful of Easter bunny deviled eggs and hot cross buns.

Up until last spring, my husband and I were the only asparagus lovers in our house, but then my older son saw the green light and started to ask for extra asparagus spears at dinnertime. Three down, one to go. Now it’s just the younger one that we have to bring over to the green side!

Since he's a lover of all-things-curry, I might be able to sway him with my 5-Ingredient Asparagus with Curry Sauce. If that doesn't do the trick, I call in the surefire winner...my favorite rice noodle recipe.

Ingredients for asparagus quiche

• ASPARAGUS: I opt for thinner spears because they tend to be more tender. However, any thickness will work – just adjust the blanching time so that the asparagus is just tender when removed from the water.
• EGGS: I use a mixture of egg and egg whites, but opting for all whole eggs works, too. Six eggs should do the trick.
• THYME: Dried thyme is a good accompaniment for asparagus. Oregano would also work well in this recipe.
• COTTAGE CHEESE: The secret ingredient - low fat cottage cheese! I promise that your family will never know it’s there. It’s a great way to add some creaminess to the egg mixture while keeping the fat grams low.
• FETA CHEESE: Just a couple of tablespoons are all you need for that distinctive tangy feta flavor. If you aren’t a fan of feta, try soft goat cheese (chevre), Cheddar cheese or Gruyere cheese.

See recipe card below for full ingredients list & recipe directions.

How to make crustless asparagus quiche recipe

1. TRIM THE ASPARAGUS: Snap off the tough ends of the asparagus spears. Cut the spears into 1-inch pieces.
2. BLANCH THE ASPARAGUS: Start by blanching the asparagus in a large saucepan of salted boiling water. The thinner the asparagus, the shorter the cooking time. The asparagus should be barely tender when pierced with a fork.
3. DRAIN & COOL: Once the asparagus is tender, drain it and the cooking water in a colander and immediately rinse with very cold water. Alternatively, plunge the asparagus into a bowl ice water to stop it from cooking further.
4. PREP THE EGG MIXTURE: Whisk the eggs vigorously with the cottage cheese to break up any big lumps. It’s okay if there are still some small lumps left in the mixture. Season with thyme, salt and pepper.
5. ASSEMBLE THE QUICHE: Pour the egg mixture into a prepared 9-inch pie plate. Sprinkle the asparagus pieces throughout the egg mixture, then top with the feta cheese.
6. BAKE: Bake the quiche until the egg is just set. When a small, sharp knife is inserted into the center of the quiche, it should come out clean. Cooking time is about 30 minutes.

What to serve with it

Fresh fruit and toast work well as breakfast accompaniments. My family will never turn down a fruit salad!

If saving the quiche for lunch or dinner, we like to serve it with a green salad or Mediterranean cucumber salad and some slices of a crusty loaf of bread. Brush the slices of bread with olive oil, sprinkle on some rosemary and Parmesan cheese, and pop them into the oven (on a baking sheet) for 5 minutes.

Printable Recipe

This post was originally published on March 7, 2016 and updated on April 11, 2022.

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