You certainly won’t miss this crust in this lovely potato and asparagus crustless quiche recipe. Potatoes, asparagus, onions and garlic roasted to perfection then mixed with eggs, cream and Fontina cheese. This single serving crustless quiche is perfect for brunch or dinner.
If you’ve been reading One Dish Kitchen for a while, you know how much I love a flavorful crustless quiche, and this potato and asparagus crustless quiche is my new favorite!
Of all the food seasons, I think I love asparagus season the most. Fortunately, I can find asparagus at my grocery store year round but in April and May the asparagus is glorious.
I just returned from England where I spent ten days eating my way through the beautiful countryside. Would you believe, asparagus is everywhere and it’s huge! At just about every meal, I would see either an asparagus appetizer or asparagus in the main course and I wanted to order it all.
Before I left for England, I made this lovely springtime-inspired crustless quiche recipe. I was honored to partner with Idaho Potatoes on this recipe and I completely love the addition of roasted potatoes to this quiche.
Such fresh flavors can be found in this easy recipe and this quiche is surprisingly simple to make.
The potatoes, asparagus, garlic and onions roast side-by-side on a sheet pan with nothing but a drizzle of olive oil and a pinch of salt and pepper on top.
The vegetables roast quickly and when they’re done, they become the main part of this delicious quiche.
Potato and Asparagus Crustless Quiche
This roasted potato and asparagus crustless quiche recipe couldn’t be easier.
See the recipe box below for ingredient amounts and full recipe instructions.
- red skinned potatoes
- olive oil
- salt and pepper
- shredded Fontina cheese
Two eggs and 4 tablespoons of cream are whisked together in a bowl. Another pinch of salt and pepper are added in along with all of the roasted vegetables and the Fontina cheese.
The quiche is poured in a small baking dish and bakes in the oven for about 25 minutes.
I use Idaho® Red Potatoes in this recipe and love their taste and texture. Red potatoes will keep their pretty red skin color when roasted and they stay slightly firm throughout the roasting process.
This single-serving crustless quiche is light and full of flavor and I know you’ll love how easily it all comes together. Enjoy!
Other Single Serving Crustless Quiche Recipes
Other Single Serving and Small Batch Potato Recipes
For this Potato and Asparagus Crustless Quiche recipe, I use a 5-inch baking dish. For best results, please use a dish of similar size.
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This post was sponsored by Idaho® Potatoes. All thoughts and opinions are always my own.
Potato and Asparagus Crustless Quiche Recipe
- 3/4 cup diced red skinned potatoes
- 3/4 cup chopped fresh asparagus, stalks removed
- 1/2 cup sliced onions
- 2 cloves garlic , chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt , divided
- 1/4 teaspoon black pepper , divided
- 2 large eggs
- 4 tablespoons heavy cream
- 1/2 cup shredded Fontina cheese (about 4-ounces)
How To Video
- Heat oven to 400°F (200 degrees C).
- Scatter the potatoes, asparagus, onions and garlic on a baking sheet.
- Top with olive oil, ¼ teaspoon of the salt and ⅛ teaspoon of the black pepper. Gently toss to combine.
- Place the baking sheet in the oven and bake for 12-15 minutes, or until tender. Remove from the oven and set aside.
- Reduce oven temperature to 350°F (177 degrees C). In a medium-sized mixing bowl, whisk together the eggs, cream and the remaining salt and pepper.
- Stir in the cheese.
- Gently fold in the roasted vegetables and pour into lightly greased 5-inch baking dish or dish of a similar size.
- Bake until quiche is puffed and golden, about 25 minutes.
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.
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