Green Goddess Crustless Quiche

Stepping up our spring brunch game today with this Green Goddess Crustless Quiche! It’s light and lemony with lots of fresh herbs, arugula and asparagus, and topped with a thick and creamy jalapeño tahini dressing!

Spring Brunching

It’s official. Spring brunch season is in full swing!

For me, it usually kicks off with Easter brunch and carries through until the end of the summer. While I enjoy hosting and eating brunch year round, there is something about a spring or summer brunch that just has all the feel good vibes. Light, fragrant dishes, lots of fresh greens, flowers, sunshine, mimosas. You get the picture, right?!. This could be the setting for your Mother’s Day, Father’s Day or a wedding or baby shower. Not to mention perfect for a random Sunday gathering!

Are you excited for warm weather brunches yet?

While we patiently wait for warmer weather in Newfoundland, this Green Goddess Crustless Quiche can’t wait any longer to make an appearance at your next brunch!

As you may have guessed from the name, this quiche involves all things green. I’m always trying to incorporate as many greens as possible into every meal, and asparagus just calls out to be paired with fresh herbs and peppery arugula in a super eggy quiche! Am I right?

How to buy and cook asparagus:

Asparagus is now in peak season, and it’s definitely one of my favourite seasonal veggies! It’s rich in vitamins and minerals and a good source of fibre. When buying fresh asparagus look for stalks that are firm and straight, and the tips should be tightly closed with a purple tint. You need to store asparagus in the fridge and enjoy it within a few days of purchasing. The Spruce has a helpful article on how to select and store asparagus.

My favourite way to prepare fresh asparagus is to roast or sauté it with olive oil, garlic and lemon juice. It’s so simple, and takes only minutes to come together. You can also steam, boil or grill it. I’ve even microwaved it! You can then add it to a salad, stuff it in an omelette, or even use it as a pizza topping. And if you’d like to eat it raw, my friend Marcie at Flavour the Moments recently posted a perfect spring salad with shaved raw asparagus! It’s on my must try list!

What you need for this Green Goddess Crustless Quiche:

• Asparagus. Obviously! Sautéed in garlic infused extra virgin olive oil with a drizzle of lemon juice adds the perfect taste and texture for this quiche.
• Arugula, parsley and green pepper are a must, as well as a generous amount of chives and thyme (you can use fresh or freeze-dried). This might seem like a mix of flavours but it works really well in this quiche.
• Eggs. Another obvious one. But be sure to use whole eggs instead of just egg whites, as you want a fuller, fluffier texture for this quiche. And don’t forget to season the eggs with some lemon juice, garlic powder, salt and pepper.
• Lastly, once baked, serve this perfect spring quiche with a homemade jalapeño tahini dressing. It’s thick and creamy, with a strong flavour of tahini and a spicy kick from the jalapeño.

And, on that note, all that’s left to say is ‘happy brunching’! 😉 And if you’re looking for other dishes perfect for a spring brunch, you might also want to check out this sweet potato breakfast skillet or this dark chocolate cherry french toast bake.

Green Goddess Crustless Quiche

★★★★★

5 from 5 reviews

Green Goddess Crustless Quiche is the perfect spring brunch dish with hints of lemon and garlic, and lots of fresh herbs, arugula and asparagus. For a little kick, top it with a homemade jalapeño tahini dressing!

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6-8 slices 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

For the jalapeño tahini dressing:

• 2 cups arugula, packed
• 1 cup fresh parsley, packed and stems mostly removed
• 1/4 cup tahini
• Half jalapeño pepper (seeded and chopped)
• Juice from one lime
• 2 cloves garlic (chopped)
• 4 tbsp water
• 3 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

For the quiche:

• 8 stalks of asparagus, ends trimmed
• 1 tbsp garlic infused extra virgin olive oil
• 2 cups arugula, packed
• 1 cup fresh parsley, packed and stems mostly removed
• Half green pepper, chopped
• 8 eggs, large
• 1 tbsp chives (fresh or freeze-dried)
• 1/2 tbsp thyme (fresh or freeze-dried)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• Juice from one lemon

Instructions

For the jalapeño tahini dressing:

1. Add all the ingredients to a blender and blend on high until thick and creamy. Store in an airtight glass dish or mason jar in the fridge and enjoy within 4-5 days.

For the quiche:

1. Pre-heat the oven to 350 degrees and grease a 10″ cast iron pan.
2. In a separate frying pan, add the garlic infused evoo and pre-heat on low. Add the prepared asparagus and sauté for 5-7 minutes, or until it’s tender and begins to brown.
3. While the asparagus is cooking, add the arugula, parsley and green pepper to the cast iron pan. Once the asparagus is cooked, add it to the top of the greens.
4. In a large bowl, whisk together the eggs, chives, thyme, garlic powder, salt, pepper and lemon juice. Pour over the greens and asparagus.
5. Bake for approximately 30 minutes.
6. Remove from oven and cut into 6-8 pieces. Drizzle on jalapeño tahini dressing before serving.
7. Store any leftover quiche in the fridge and enjoy within 2-3 days.

Notes

1. This recipe was inspired by Clean Eating Magazine’s recipe for Green Frittata with Avocado Cilantro Mash.
2. The recipe for the jalapeño tahini dressing was adapted from the jalapeño dressing recipe used in this Zucchini Noodle Bowl.