Crustless Asparagus Quiche is quick and easy with a dairy-free egg filling and sautéed asparagus. Pair it with a spring salad and turkey bacon for a delicious spring breakfast or brunch.
*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 crustless quiche recipe is one of my favourites to make for spring brunches. It’s easy, flavourful and takes full advantage of asparagus season.
This is not your typical quiche recipe. 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 1/2 cup of milk for every 1 egg, this quiche is heavy on the eggs with 8 eggs and just 1/2 cup of coconut milk.
While it deviates from tradition, it’s tasty and it works.
Why you’ll love this asparagus quiche recipe
- It has a custardy texture without any dairy.
- It’s crustless, so it’s easier to make and it’s grain-free and gluten-free.
- Recipe substitutions and additions make this quiche easily customizable.
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 flavour, 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 flavour.
Green onion – Again, sticking with the green theme, green onion adds a subtle oniony flavour.
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 flavour.
- 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
- Air Fryer Potato Slices
- Air Fryer Home Fries
- Air Fryer Sweet Potato Wedges
- Air Fryer Potato Wedges
- Tomato Soup
- Stone Fruit Salad
- Air Fryer Radishes
More quiche recipes to try
- Butternut Squash Quiche with Spinach and Prosciutto
- Tomato Quiche with Arugula and Mozzarella
- Mediterranean Quiche with Almond Crust
- Air Fryer Quiche (Mini Quiche Recipe)
- Air Fryer Frittata (Crustless Quiche)
If you make this crustless asparagus quiche, I’d love to hear what you think in the comments below!
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Crustless Asparagus Quiche
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Crustless Asparagus Quiche is quick and easy with a dairy-free egg filling and sautéed asparagus. It’s perfect for a spring breakfast or brunch!
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 asparagus spears, ends trimmed
- 1/2 large green pepper, seeded and chopped
- 8 large eggs
- 1/2 cup full fat coconut milk, room temperature and well stirred
- 1/4 cup fresh parsley, packed and stems mostly removed
- 3 tablespoons chopped green onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus more to season the asparagus)
- 1/4 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 flavour, 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.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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:)
Thanks Ashika! I had Mother’s Day brunch in mind when I was making it!
I love all of the amazing fresh GREEN ingredients here! I have this in the plans for brunch soon!
Thanks Tanya! I’m so glad! Be sure to let me know what you think when you make it! Happy brunching!
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!
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!
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!
Thanks Colleen! The dressing might be my favourite part too! I’ve been using it as a topping for salads and turkey burgers too!
Who needs a crust with all of this deliciousness going on?! I would eat this for dinner too!
Thanks Lisa! You really don’t miss the crust. And yes, I’ve been enjoying this quiche for lunch and dinner too!
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!
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!
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 !
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!
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!
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!?
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!
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!
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!
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!
Loving all the green!! I love everything saucy so I need a heavy drizzle of that yummy sauce.
Thanks Patrick! The recipe makes a lot, so feel free to go heavy on the jalapeño tahini dressing!
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.
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!
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! 🙂
Thanks Terry! Asparagus is definitely something I eat a lot of this time of year! Hope you find a nice, fresh bunch!
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! 🙂
Thanks Annie! Glad I could provide that little nudge! Have a lovely weekend!
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!
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!
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!
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!