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Irresistible Crustless Asparagus Quiche

This crustless asparagus quiche is a light and creamy dish that highlights the flavors of asparagus and melted cheese, making it perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: French
Calories: 265
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb fresh asparagus, ends trimmed and cut into 1-inch pieces Pick firm asparagus with bright green color and tight tips.
  • 1 small onion or 2 shallots, thinly sliced
Custard Base
  • 6 large eggs Bring eggs to room temperature for better mixing.
  • 1 cup whole milk
  • 1 cup heavy cream You can use 1 3/4 cups milk for a lighter version.
  • 1 1/2 cups grated Swiss cheese or Gruyere Good melting cheese for a smooth taste.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch ground nutmeg (optional)
  • 2 tablespoons chopped fresh chives or parsley
Fats
  • 2 tablespoons butter or olive oil Use for sautéing onions and greasing the pan.
Extras
  • 2 tablespoons nonstick spray or extra butter for the baking dish
  • 1/2 cup cooked ham or crumbled bacon (optional) For a non-vegetarian version.

Method
 

Prepare and Preheat
  1. Preheat oven to 375°F (190°C).
  2. Grease a 9-inch pie dish or 9×9 baking pan with butter or nonstick spray.
Prepare Asparagus
  1. Bring a pot of salted water to a boil. Add asparagus pieces for 1 to 2 minutes until bright green and slightly tender.
  2. Drain and immediately run under cold water or place in an ice bath to stop cooking.
Sweat Onion
  1. In a skillet, melt 1 tablespoon butter over medium heat. Add sliced onion or shallots and cook for 4 to 6 minutes until soft and translucent.
Make Custard
  1. In a large bowl, whisk eggs until smooth. Add milk, cream, salt, pepper, and nutmeg. Whisk until mixed.
  2. Stir in 1 cup of grated cheese and chopped herbs.
Combine and Pour
  1. Spread half the onions and a thin layer of cheese on the bottom of the greased dish. Scatter the asparagus evenly.
  2. Pour the custard slowly over the vegetables. Press down gently to keep asparagus covered. Sprinkle remaining cheese on top.
Bake
  1. Place the dish in the middle of the oven and bake for 35 to 45 minutes.
Rest and Serve
  1. Remove from oven and let rest for 10 to 15 minutes before slicing.

Notes

You can double the recipe to serve more. It's great warm or at room temperature and can be stored in the fridge for several days.