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Imagine enjoying a warm, hearty Crustless Asparagus Quiche that’s perfectly portioned for your appetite any time of day. Baked in small baking dish, this recipe brings together tender asparagus, aromatic onions, and creamy cheese, all bound within a smooth egg mixture. It’s a simple, yet elegant dish that’s quick to prepare, making it a delightful option for any meal, whether it’s a leisurely weekend brunch or a cozy dinner.
You might also like to try our other single serving crustless quiche recipes. Discover the classic flavors of Quiche Lorraine, the fresh and vibrant Spinach Quiche, the unique and delightful Coronation Quiche, the bright and tangy Tomato Quiche, and the fun, savory twist of Pizza Quiche. Each recipe offers its own distinctive taste and character, perfect for when you’re in the mood for a delicious, individual-sized quiche.
Why You’ll Love This Crustless Asparagus Quiche
- Effortless to Make: This recipe requires minimal prep and simple steps, making it a breeze to whip up even on a busy day.
- Perfect Portion: Designed for one, it eliminates the worry of leftovers or waste.
- Versatile Meal: Ideal for breakfast, brunch, or a light dinner.
- Nutritious and Satisfying: Packed with vegetables and protein, it’s a meal that’s both healthy and filling.
Ingredients
If you have any ingredients leftover from this asparagus quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Potatoes: Small red potatoes are my go-to for this recipe, loved for their flavor and texture. These potatoes not only retain their beautiful red skin when roasted but also maintain a slight firmness, adding a wonderful texture to the dish. If you’ve got a few extra potatoes, consider using them in Sheet Pan Steak and Potatoes, German Potato Salad, or Chicken Stew.
- Vegetables: The combination of asparagus, onions, and garlic is essential. The onions and garlic, finely chopped, contribute a significant amount of flavor to the quiche. It’s crucial not to skip these for the full flavor experience.
- Salt and Pepper: These are used simply to enhance the overall taste of the quiche.
- Eggs and Heavy Cream: The foundation of our crustless quiche recipes is two large eggs and 4 tablespoons of cream. They create the silky, rich base that holds the quiche together. Leftover cream can be used in Fettuccine Alfredo, Tuscan Chicken, or Mushroom Casserole.
- Fontina Cheese: Fontina cheese is my preferred choice for its taste and creamy texture. However, it’s flexible – you can substitute it with other kinds of cheese. Provolone, Emmental, or Gruyere are all excellent alternatives that work well in this recipe. Leftover cheese can be used in a Breakfast Sandwich or Baked Penne With Roasted Vegetables.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Low-Carb Option: Swap out the potatoes for more asparagus or try other low-carb vegetables like zucchini or bell peppers.
- Dairy-Free Option: For a dairy-free version, replace the heavy cream with a plant-based alternative like almond or soy cream, and use a dairy-free cheese like vegan mozzarella or cheddar.
- Meat Lover’s Quiche: Add cooked, crumbled bacon or diced ham to the quiche for an extra savory touch.
- Spicy Version: Incorporate chopped jalapeños or a dash of red pepper flakes for those who enjoy a bit of heat in their meals.
- Mushroom Addition: Replace half of the asparagus with sautéed mushrooms for a rich, earthy flavor.
Steps For Making A Crustless Asparagus Quiche
- Roasting the Vegetables: Arrange the vegetables in a single layer on a baking sheet. Lightly drizzle them with olive oil, then season with a pinch of salt and pepper. Using your hands, gently toss the vegetables to ensure they’re evenly coated with the oil and seasonings. Once prepared, bake them in the oven.
- Preparing the Quiche: In a mixing bowl, combine the eggs, cream, and cheese. Then, fold in the roasted vegetables until they are well integrated with the mixture. Transfer this mixture into a lightly greased 5×5 inch baking dish. Bake in the oven for 25 minutes, or until the quiche is set and lightly golden on top.
Expert Tips
- Even Cooking: Cut the vegetables uniformly for consistent cooking.
- Prep Ahead: Chop your vegetables the night before to save time in the morning.
- Cheese Choices: Experiment with different cheeses for varied flavors.
- Rest Before Serving: Let the quiche sit for a few minutes after baking for easier slicing.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Serving Suggestions
When it comes to pairing your delicious crustless asparagus quiche, the options are both delightful and varied. Here are three excellent choices:
- Crisp Cucumber Salad: A fresh and light cucumber salad is a perfect accompaniment to the rich flavors of the quiche. The cool, crisp texture of the cucumber contrasts beautifully with the creamy quiche, offering a refreshing balance to your meal.
- Creamy Tomato Soup: Pairing your quiche with a bowl of warm, creamy tomato soup creates a comforting and satisfying meal. The soup’s smooth texture and tangy flavor complement the quiche, making for a delightful meal.
- Fresh French Bread: Serve your quiche with a slice of crusty French bread. The bread’s chewy texture and mild flavor make it an ideal side, perfect for soaking up any extra creamy filling or for simply enjoying alongside your quiche.
Frequently Asked Questions
Refrigerate in an airtight container for up to two days.
Before Baking: Yes, you can freeze a crustless quiche. To do this, mix the ingredients and pour into a zip-top freezer bag. Thaw in the refrigerator for about 24 hours before you plan to bake it. Then, transfer the mixture to a small 5×5 inch baking dish and bake according to the recipe instructions.
After Baking: Cook the quiche as per the recipe and let it cool down. Wrap it tightly in plastic wrap and freeze. To reheat, bake the frozen quiche in a 350°F oven for 20 minutes.
Absolutely, this quiche recipe is quite adaptable. You’re welcome to add any other roasted vegetables you like.
Yes, you can easily double this recipe. The single serving recipe makes one quiche, but if you need more, just double the ingredients. You can bake the larger quantity in either two 5×5 inch dishes, one 6×8 inch dish, or one 6.5×6.5 inch dish.
Yes. Prepare it one day ahead, store in the refrigerator and bake the next day.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this crustless asparagus quiche or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Crustless Asparagus Quiche For One
Equipment
Ingredients
- ¾ cup diced red skinned potatoes
- ¾ cup chopped fresh asparagus, stalks removed
- ½ cup sliced onions
- 2 cloves garlic , chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt , divided
- ¼ teaspoon coarsely ground black pepper , divided
- 2 large eggs
- 4 tablespoons heavy cream
- ½ cup shredded fontina cheese (about 4-ounces)
Instructions
- Heat oven to 400°F (200 degrees C).
- On a baking sheet, evenly spread out the potatoes, asparagus, onions, and garlic.
- Drizzle the vegetables with olive oil. Sprinkle ¼ teaspoon of salt and ⅛ teaspoon of black pepper over them. Gently toss everything together to ensure the vegetables are evenly coated.
- Place the baking sheet in the oven. Roast the vegetables for 12-15 minutes, or until they are tender. Once done, remove from the oven and set them aside to cool.
- Lower the oven temperature to 350°F (177°C) in preparation for baking the quiche.In a medium-sized bowl, whisk together the eggs, cream, and the remaining salt and pepper until well combined.
- Stir the cheese into the egg mixture. Then gently fold in the roasted vegetables, ensuring they are evenly distributed.
- Pour the mixture into a lightly greased 5×5-inch baking dish. Bake for about 25 minutes, or until the quiche has puffed up and turned golden brown on top.
Video
Notes
- Even Cooking: Cut the vegetables uniformly for consistent cooking.
- Prep Ahead: Chop your vegetables the night before to save time in the morning.
- Cheese Choices: Experiment with different cheeses for varied flavors.
- Rest Before Serving: Let the quiche sit for a few minutes after baking for easier slicing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great quiche! Who needs crust?
This was delicious and I will make it again.
Doubled so I could use an 8×8 and it turned out awesome. I used what I had – broccoli, red potato, tomato, garlic, feta and cayenne pepper for some heat. Delish!
this turned out great. I changed to vegetarian about a year ago and this something that will definitely be in the rotation 🙂
I made this last night. I substituted the asparagus with broccoli and used cheddar cheese instead of fontina cheese. It was delicious and filling. I will definitely make this again.
I’ve never made a quiche before. This was easy to do and was delicious. I will certainly make this again.
Delicious! So flavorful and filling!
I made this this morning. Loved how easy it is and so delicious. I used shredded mozzarella cheese because I didn’t have fontina. Thumbs up – will definitely make this again. Thanks for sharing!!