Crustless Asparagus Quiche

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!

Course Breakfast

Cuisine American

Keyword asparagus, crustless quiche, eggs

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 160kcal

Author Leanne

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.

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.