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. They're easy to make, they can be made with a variety of seasonal ingredients, and a quiche without a crust is so incredibly delicious. This potato and asparagus crustless quiche just so happens to be 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.
See the recipe box below for ingredient amounts and full recipe instructions.
- red skinned potatoes
- olive oil
- salt and pepper
- shredded Fontina cheese
How To Make A Crustless Quiche
- Roast the vegetables: Spread the vegetables in a single layer on a baking sheet. Drizzle olive oil and add a pinch of salt and pepper to the vegetables. Mix gently with your hands to make sure all of the vegetables are covered with the oil, salt, and pepper. Place the tray in the oven to bake.
- Make the quiche: Mix the ingredients together and stir in the roasted vegetables. Pour into a lightly greased small baking dish and bake for 25 minutes.
What Kind Of Potatoes Should I Use?
I use small red potatoes in this recipe and I really do 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.
Can I Use A Different Kind Of Cheese?
Yes, you can use a different cheese. I love the the taste and creaminess of Fontina cheese but you can easily substutite another kind. Provolone, Emmental, or Gruyere would all be great choices.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this crustless quiche recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Potatoes: Garlic Smashed Potatoes, Scalloped Potatoes
- Asparagus: Sheet Pan Salmon and Asparagus
- Onions: Chicken Cacciatore, Baked Beans, French Onion Soup
- Eggs: Smoked Salmon with Eggs and Pesto, Pasta Carbonara, Cheesy Baked Eggs
- Cream: Mint Chocolate Chip Ice Cream, 2 Ingredient Chocolate Mousse, Peanut Butter Pie
- Cheese: Ham and Cheese Scones, Pita Pizza, Pasta with Roasted Vegetables
Other Single Serving Crustless Quiche Recipes
- Crustless Spinach Quiche
- Goat Cheese and Prosciutto Crustless Quiche
- Crustless Quiche Lorraine
- Crustless Pizza Quiche
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.
- 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.