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 salad, air fried turkey bacon or these crispy air fryer parmesan potatoes for a delicious spring breakfast or brunch!
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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
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📖 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.
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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!