This crustless asparagus quiche has no pastry base, making it easier to prepare and lower in carbs than traditional quiches while still providing the same creamy texture and delicious flavors. Alongside asparagus and shallots, fresh tarragon and baby Swiss cheese contribute complementary tastes. You will love this healthy, vegetarian recipe that’s great for brunch, Mother’s Day, Easter, and other special occasions!
PSA: asparagus and tarragon are a match made in heaven! Seriously, you need to try these ingredients together in a recipe this spring. If you aren’t familiar with tarragon, it has a fresh, earthy taste with hints of licorice. It pairs tremendously well with vegetal asparagus and goes amazing with eggs!
I decided to capitalize on this wonderful flavor pairing in my new crustless asparagus quiche. Not only is this breakfast recipe loaded with some of the best tastes of the season, but it’s also crust-free (as the name suggests, of course). This means there’s one less step (or if you usually make pie crust from scratch, several fewer steps) than a normal quiche recipe.
However, that signature creamy mouthfeel that you find in quiche is still there, thanks to the milk and cheese. So, go on and get cooking! Make this recipe for Mother’s Day or save it for a weekend brunch. If you love it as much as I do, be sure to come back and try the Easy Broccoli and Cheese Egg Bake, Sheet Pan Omelet with Veggies, and Baked Eggs with Swiss Chard.
Ingredients and Substitutions
- Asparagus: The main ingredient! This dish is exceptionally delicious in the spring when asparagus is in peak season.
- Shallot: Feel free to substitute red onion, sweet onion, leeks, or scallions if needed.
- Eggs: You will need 6 eggs for this recipe.
- Milk: I use 2% milk but you can substitute whole milk or half and half if you want an even creamier texture.
- Tarragon: Fresh tarragon is really key to the flavor of my crustless asparagus quiche. If you don’t have fresh, you can substitute about 3 to 4 teaspoons of dried tarragon. Dill would also be a nice herb for this recipe, so if you can’t find tarragon, give dill a try.
- Swiss cheese: I used a delicious baby Swiss cheese that I grated by hand. You can substitute other types of Swiss cheese or gruyere cheese. If you don’t like Swiss cheese or just want to use a different cheese, try parmesan, feta, or goat cheese.
This quiche is pretty packed with mix-ins, but you could certainly make some variations if desired. If you want to add cooked ham or bacon, add up to 1 cup of chopped pieces.
You could also mix in other vegetables alongside the asparagus, such as peas or mushrooms, as long as the total amount of mix-ins adds up to no more than 3 cups. Any more than that and your quiche will be too packed.
The full recipe card for crustless asparagus quiche is at the bottom of the post. Here’s a preview of the steps with photos.
Prep the ingredients. Dice the shallot, chop the tarragon, and cut the asparagus into ½-inch pieces. Grate the cheese if you aren’t using pre-shredded cheese.
Cook the shallots and asparagus in a skillet until the asparagus starts to soften, about 5 minutes.
In a mixing bowl, whisk together the eggs, milk, about ¾ cup of the grated cheese, salt, and pepper.
Add the cooked asparagus and shallots, plus the chopped tarragon, to the bottom of a greased 9-inch pie plate. Pour the egg mixture into the dish. Gently stir everything. Sprinkle the rest of the cheese on top. Bake for 30 to 35 minutes at 350 degrees F or until the edges start to brown.
Storage and Reheating
Crustless asparagus quiche is delicious when enjoyed right away, but leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through. You can also freeze individual pieces of quiche. Let them cool completely then wrap each one in plastic wrap then foil. Transfer to a freezer-safe container, seal, and store in the freezer for up to 3 months.
To reheat frozen quiche, you can first let it thaw in the fridge, remove the foil and plastic, and then reheat in the microwave for 1 to 2 minutes. Alternatively, you can reheat from frozen. Remove the foil and plastic wrap, then reheat for 3 to 4 minutes in the microwave. Check the progress after a minute or 2 so that you don’t overdo it.
This recipe would be wonderful as part of a brunch spread or just on its own with a side of fruit or breakfast potatoes. If you want to serve crustless asparagus quiche with some other dishes, consider my Strawberry Rhubarb Baked Oatmeal Muffins or Morning Glory Cookies.
More Asparagus Recipes
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Crustless Asparagus Quiche
- 9-inch pie plate
- 1 tablespoon extra virgin olive oil
- 1 shallot - diced, about ¼ to ½ cup
- ½ pound asparagus - cut into ½-inch pieces, about 1.5 to 2 cups
- 6 eggs
- 1 cup milk - any kind works
- 1 cup shredded baby Swiss cheese - can be freshly grated or pre-shredded
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh tarragon
- Preheat the oven to 350 degrees F. Grease a 9-inch pie plate and set aside.
- Warm the olive oil in a skillet over medium heat. Add the shallot and asparagus and cook, stirring occasionally, until the asparagus starts to soften, about 5 minutes.
- In the meantime, whisk together the eggs, milk, ¾ cup of the cheese, salt, and pepper in a large measuring cup or mixing bowl.
- Transfer the cooked asparagus and shallots to the greased pie plate. Sprinkle the tarragon on top of them, reserving about a tablespoon to add as garnish before serving if desired (optional).
- Pour the egg mixture on top of the vegetables and tarragon. Stir gently. Sprinkle the remaining cheese on top.
- Bake the quiche for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the edges begin to brown.
- Let the quiche cool for a few minutes before slicing into pieces and serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual pieces wrapped in plastic wrap then foil for up to 3 months.
- Reheat refrigerated or thawed pieces (remove the wrappings) in the microwave for 1 to 2 minutes until warmed through. If reheating from frozen, add a minute but check progress after 1 or 2 minutes to see how much longer it needs.
- You can add up to a cup of chopped, cooked bacon or ham and/or up to a cup of other vegetables (like mushrooms or peas). Just don’t exceed 3 cups of mix-ins.
Enjoy these tastes of spring! – Lizzie