Crustless Asparagus Quiche

This delicious vegetarian quiche is loaded with fresh flavor from asparagus and tarragon. It has no crust but still provides the creamy texture found in regular quiche.

Course Breakfast, Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 191kcal

Author Lizzie Streit, MS, RDN

Equipment

9-inch pie plate

Ingredients

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

Instructions

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!
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Notes

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.

Nutrition