Crustless Springtime Asparagus Quiche
Recipe type: Dinner
Serves: 6
This is a crustless quiche, but you can certainly create your own crust or buy one that's ready made. If you go that route, just pour the filling into your pie crust and bake
  • 8 ounces asparagus spears (8 to 10 spears)
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, peeled and thinly sliced into half moons (or 1 small onion, cut into ¼-inch dice)
  • Kosher salt and pepper
  • 5 large eggs, beaten
  • ⅔ cup 1% low-fat milk
  • 1 cup shredded Gruyere cheese
  • 1 teaspoon chopped thyme or tarragon, optional
  1. Preheat the oven to 375°F. Coat a 9-inch pie plate with butter and set aside.
  2. Wash the asparagus, trim about 2 inches off the bottoms, and discard (or composite). Cut 3 inches from the top portion of the asparagus and set aside. Slice the remaining stalks into ½-inch pieces.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring frequently, until golden, about 1 minute. Add all the asparagus and continue to cook, stirring constantly, until tender, 8 minutes. (Don't walk away from the skillet; you don't want that shallot to burn!) Season generously with salt and pepper. Carefully remove the 3-inch spear pieces and set aside.
  4. In a large bowl, whisk together the eggs and milk until well combined. Stir in the cheese, diced vegetables, and herbs as desired. Pour the mixture into the prepared pie plate. Arrange the remaining asparagus tips around the top of the quiche so they resemble the spokes of a wheel. Carefully place unbaked quiche in the oven.
  5. Bake until the eggs are set, about 35 minutes. Slice and serve.
15% vitamin A, 25% calcium per serving.
If you use a small, diced onion, saute for about 5 minutes until golden. Then add the asparagus and pick up the recipe from there. Keep an eye on the onion and adjust the heat accordingly.
Nutrition Information
Serving size: 1 slice Calories: 180 Fat: 12g Saturated fat: 5g Carbohydrates: 4g Sodium: 140mg Fiber: 1g Protein: 12g
Recipe by Lizs Healthy Table at