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Slice of Green Goddess Crustless Quiche on a white plate with jalapeño tahini dressing drizzled on top.

Green Goddess Crustless Quiche

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


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!



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


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.


  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.