Crustless Asparagus Quiche is quick and easy with a custardy egg filling (without using dairy) and tender sautéed asparagus. It's a crustless quiche, so it's much easier to make than traditional quiche with a crust, and it's also grain-free and gluten-free. Pair it with this pea and asparagus spring salad and air fried turkey bacon for a delicious spring breakfast or brunch.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Table of Contents
*This post was originally published in April 2018. It has been updated with new photos and text including helpful tips for readers and adjustments to the recipe.
This is not your typical quiche recipe
This crustless quiche recipe is one of my favorites to make for spring brunches. It's easy, flavorful and takes full advantage of asparagus season.
Many quiche recipes call for whole milk, cream or half and half. This creates the classic custardy quiche filling.
To make a quiche dairy-free, I usually substitute nut milk for dairy milk. This time, to give this quiche a creamier texture, I used full fat coconut milk.
I also played around with the egg to milk ratio. Instead of the suggested ½ cup of milk for every 1 egg, this quiche is heavy on the eggs with 8 eggs and just ½ cup of coconut milk.
While it deviates from tradition, it's tasty and it works.
Details on the ingredients
- Asparagus - You'll need just 8 asparagus spears for this quiche. You can leave them whole or cut them in half.
- Eggs - This quiche is extra eggy, so I use 8 large eggs.
- Coconut milk - This is the key to making a creamy dairy-free quiche. Go for full fat coconut milk that has been stirred well. The quiche will have a hint of coconut flavor, but it's not overpowering.
- Green pepper - For some extra green veggies, I added half a green pepper that has been seeded and chopped.
- Fresh parsley - For added greens and a fresh herb flavor.
- Green onion - Again, sticking with the green theme, green onion adds a subtle oniony flavor.
- Oil - To sauté the asparagus.
- Seasonings - Garlic powder, kosher salt and ground black pepper are used to season the egg mixture.
How to make crustless asparagus quiche
- Preheat the oil in a frying pan and add the asparagus along with a dash of salt and pepper. Sauté for 5-7 minutes, or until it's tender and begins to brown.
- While the asparagus is cooking, grease a 10-inch pie plate and add the chopped green pepper.
- Whisk together the eggs with the coconut milk, and then whisk in the parsley, green onion, garlic powder, salt and pepper. Set aside.
- Once the asparagus is cooked, place it on top of the green pepper in the pie dish.
- Pour the egg mixture over the asparagus and green pepper.
- Bake on 375F for 30-35 minutes.
- Remove from oven and let sit for a few minutes before cutting into pieces and serving
Do you need to cook asparagus before putting it into quiche?
Not always. It depends on the other ingredients in the quiche and how long you need to bake it.
For this recipe, I sautéed the asparagus for 5-7 minutes, until it just started to get tender. If you don't sauté it first, it may be too firm when the quiche is finished baking, and you don't want to over-bake your quiche just to cook the asparagus.
On the flip side, be careful not to sauté the asparagus for too long, as it may end up a little too soft and mushy in the quiche.
Why is my quiche watery?
- Dairy-free quiches can be a little watery as dairy-free milk such as almond or cashew milk is not as thick as half and half or cream that are often used in custardy quiches. Using coconut milk in this dairy-free quiche will help thicken the quiche and minimize excess liquid.
- You may have added too much milk to the egg mixture. It's a fine balance between eggs and milk. You need enough eggs for the quiche to set and enough milk to make the quiche a little custardy. Since this is a dairy-free quiche, I've changed the balance of eggs and milk, so it's a bit more eggy than your typical quiche.
- You may have added too many wet ingredients. If you change up this quiche and add wet ingredients such as spinach or mushrooms, the quiche may end up a littler watery. If you want to add these ingredients to your quiche, just sauté them first and drain any excess liquid.
- You didn't whisk or emulsify the milk/egg mixture enough. Whisking is key, so make sure the milk and eggs are well combined.
- You could be under-baking the quiche so the egg isn't set, or you could be over-baking it, which causes liquid to be released. To avoid either scenario, just make sure to remove the quiche from the oven just as the eggs are set in the middle.
Recipe variations
- Leave out the green pepper or add another variation of bell pepper.
- Replace the green pepper with cooked green peas. (I've tried this and it's delicious!)
- If you don't need this quiche to be dairy-free, add cheese such as feta or gruyere. Or add dairy-free cheese.
- Add a sprinkle of nutritional yeast for a dairy-free cheesy flavor.
- Add some cooked diced ham or bacon.
- Use different herbs such as fresh oregano or cilantro.
- Add other spices such as onion powder, smoked paprika or ground cumin, or dried herbs such as oregano or basil.
Additional recipe tips
- The full fat coconut milk is thick. Make sure it is at room temperature and has been well stirred. You don't want little pieces of solidified coconut milk in your quiche. If your milk is not smooth, just pop it in the blender and blend until smooth.
- If you're not a fan of coconut milk and don't mind your quiche a little less custardy, swap in almond or cashew milk. The quiche just won't be as thick or creamy.
- You'll know the quiche is done when the egg has puffed up around the edges and is set in the middle. The puffed up sides of the quiche will sink a bit when it comes out of the oven, but don't worry, that's normal.
- Always let your quiche rest for a few minutes before cutting into it. This will make it easier to cut into and remove slices.
Serving options for quiche
- Blueberry Spinach Salad with Dijon Dressing
- Air Fryer Home Fries
- Air Fryer Sweet Potato Wedges
- Stone Fruit Salad
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
📖 Recipe
Crustless Asparagus Quiche
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 asparagus spears, ends trimmed
- ½ large green pepper, seeded and chopped
- 8 large eggs
- ½ cup full fat coconut milk, room temperature and well stirred
- ¼ cup fresh parsley, packed and stems mostly removed
- 3 tablespoons chopped green onion
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, plus more to season the asparagus
- ¼ teaspoon ground black pepper, plus more to season the asparagus
Instructions
- Preheat oven to 375F and grease a 10-inch pie plate.
- Heat the oil in a frying pan and sauté the asparagus with a dash of salt and pepper for 5-7 minutes, or until it's tender and begins to brown.
- Add the green pepper to the pie plate and place the cooked asparagus on top.
- In a large bowl, whisk together the eggs and coconut milk until well combined, and then whisk in the parsley, green onion, garlic powder, salt and pepper. Pour over the asparagus and peppers.
- Bake for 30-35 minutes, or until the edges of the quiche puff up and the egg is just set in the middle.
- Remove from oven and let rest for a few minutes before cutting into slices and serving.
- Store any leftovers in the refrigerator and enjoy within 2-3 days.
Notes
- The full fat coconut milk is thick. Make sure it is at room temperature and has been well stirred. You don't want little pieces of solidified coconut milk in your quiche. If your milk is not smooth, just pop it in the blender and blend until smooth.
- The quiche will have a subtle hint of coconut flavor, but it's not overpowering. If you're not a fan of coconut milk and don't mind your quiche a little less custardy, swap in almond or cashew milk. The quiche just won't be as thick or creamy.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Ashika | Gardening Foodie says
Absolutely loving this quiche, Leanne. The colour and delicious combination of ingredients look and sound awesome...love to make this as a Mothers day brunch:)
Leanne says
Thanks Ashika! I had Mother's Day brunch in mind when I was making it!
Tanya says
I love all of the amazing fresh GREEN ingredients here! I have this in the plans for brunch soon!
Leanne says
Thanks Tanya! I'm so glad! Be sure to let me know what you think when you make it! Happy brunching!
Ben|Havocinthekitchen says
I've been thinking of making a savory tart lately, but I wanted something more exciting than just an asparagus pie. I guess, I've just found the answer. You've lifted the traditional idea up to a new level, Leanne! And I love this tahini jalapeno dressing too - so interesting!
Leanne says
Thanks Ben! I'm sure your savoury tart will taste amazing! Happy my quiche could inspire you. The jalapeño tahini dressing is a must with this quiche, and works well on salads too! Happy Monday!
Colleen says
Leanne, the green of this is so all about spring, and what I love best is that jalapeno tahini dressing. It sounds AMAZING. I can't wait to try it. Thanks for sharing!
Leanne says
Thanks Colleen! The dressing might be my favourite part too! I've been using it as a topping for salads and turkey burgers too!
Lisa | Tiny Kitchen Capers says
Who needs a crust with all of this deliciousness going on?! I would eat this for dinner too!
Leanne says
Thanks Lisa! You really don't miss the crust. And yes, I've been enjoying this quiche for lunch and dinner too!
Christina says
Holy mother of awesomeness! I don't eat a ton of quiche but I would down this in an instant! Even though I adore me some comfort foods during the winter I love lighter cuisine this time of year in anticipation of the warm months to come!! This recipe looks and sounds utterly mouthwatering!
Leanne says
Thanks Christina! It's definitely a lighter dish appropriate for spring! And one I'll be making a number of times for summer gatherings! Have a lovely week friend!
Nathalie Drouin says
Hi Leanne! Your green goddess calls for Spring! It looks so fresh and fluffy! I love brunch specially those when everything is ready to eat and everybody is happy! I think that your quiche will fit perfectly in that !
Leanne says
Thanks Nathalie! I love brunch too, especially during spring! Quiche is perfect to make ahead, so you can enjoy your company while it's baking! Hope you're having a great weekend!
Dana says
I've totally had quiche on the brain lately, and this isn't helping 😉 I'm definitely going to be making one this weekend. I typically hesitate, because my husband won't eat so I'm left eating eggs for dayyyyyyys, but there are worse situations to be in. I love the Green Goddess spin here!
Leanne says
Thanks Dana! I was definitely eating eggs for days as I was recipe testing this quiche! But it made the perfect lunch for busy workdays, so I can't complain! Have a great weekend! Perhaps you can make yourself a little mini quiche to enjoy!?
marcie says
I agree with you...spring and summer brunches are more fun! I always prefer a crustless quiche and this one is so beautiful with all the beautiful green produce (especially that asparagus!). This is just lovely and I want to eat it every weekend until spring is over!
Leanne says
Thanks Marcie! Crustless quiche is a favourite of mine too! And I love to stuff all sorts of greens into them, especially asparagus this time of year. Happy weekend and happy brunching!
Katherine | Love In My Oven says
I am anxiously awaiting the warmer weather here, too!! It snowed today and I've just HAD it! I think this quiche would definitely get me in the mood for spring and summer brunching though! I love the looks of that sauce!
Leanne says
Thanks Katherine! This quiche definitely put me in the mood for spring this week! While it's sunny here today, I think there might be a bit of snow in the forecast this weekend. I hope you guys get some warmer weather soon! Happy weekend!
[email protected] says
Loving all the green!! I love everything saucy so I need a heavy drizzle of that yummy sauce.
Leanne says
Thanks Patrick! The recipe makes a lot, so feel free to go heavy on the jalapeño tahini dressing!
Stacey @ The Sugar Coated Cottage says
This quiche has everything I love in it and screams spring! That dressing would just be the icing on the cake so to speak. Even though we got snow this week my tastebuds and cooking are still instinctually heading in the spring direction and this is right on point. Take care.
Leanne says
Thanks Stacey! I'm loving all the spring flavours lately, so I couldn't resist making this quiche. Luckily, all our snow is gone, but it has been cold and windy lately. Hope spring weather is around the corner for you. Happy weekend friend!
Terry says
Great idea with the asparagus....it’s a vegetable I never think about using, but this definitely makes me want to go out and get some! 🙂
Leanne says
Thanks Terry! Asparagus is definitely something I eat a lot of this time of year! Hope you find a nice, fresh bunch!
annie@ciaochowbambina says
Such a pretty plate of food!! Oh my! I've been wanting to make a quiche...you've given me the nudge I need! Have a great weekend, Leanne! 🙂
Leanne says
Thanks Annie! Glad I could provide that little nudge! Have a lovely weekend!
Kelsie | the itsy-bitsy kitchen says
My mind is blown. This looks SO GOOD, Leanne! SO GOOD! All those green veggies packed into one deliciously brunch-able treat! I'm telling Cookie to make this for me for Mother's Day :). Have a great weekend, my dear!
Leanne says
Thanks Kelsie! I definitely packed a lot of greens in there. And it's absolutely a perfect dish for Mother's Day! If Cookie needs any guidance, just let me know! 😉 Happy weekend!
Dawn - Girl Heart Food says
I'm all about brunching, especially brunching at home on the weekends since I get to stay in the comfort of my jammies 😉 Love asparagus and all the green goin' on here. For some reason, I'm thinking ham needs to make an appearance as a side for green eggs and ham, lol. I could see myself enjoying this one for lunch too! Total YUM Leanne! Cheers to a lovely weekend!
Leanne says
I'm all about home brunching in my PJs! And love your idea of ham as a side. A little throwback to Dr. Seuss is perfect!! Quiche makes an awesome lunch, with a little side salad. I've been taking it to work all week! Happy weekend Dawn! Hope it's a good one!