This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!
Hello spring! Easter is right around the corner and this delicious asparagus and feta crustless quiche is the perfect dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but I just love how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to my veggie frittata, just with less ingredients and less prep time. Both are equally delicious!
Why You’ll Love this Recipe
- This recipe is healthy, low-carb and gluten-free. It also tastes absolutely delicious!
- Easily customizable to your liking!
- There’s no crust in this quiche so it comes together really quickly with minimal prep time.
- The perfect dish that can be served for breakfast, lunch or dinner.
Ingredients You’ll Need
- eggs – I used 6 whole eggs in this recipe, but feel free to use a combination of egg whites and whole eggs, if you prefer.
- asparagus – this nutrient-rich asparagus is the star of this dish adds great taste and texture. Make sure to look for thin asparagus spears as they are more tender and better suited in this quiche.
- milk + half and half – feel free to use any type of milk you prefer. I also like to add a splash of half and half as it adds some richness and flavor to the quiche without the need for heavy cream. If you don’t want to use half and half, simply use more milk.
- feta cheese – I love using feta cheese as it adds a tanginess and creaminess to the quiche that tastes amazing with the asparagus! Gruyere cheese, goat cheese or even parmesan cheese would also work well in this recipe.
- green onions – punches up the flavor and adds more color.
- chives – adds even more flavor and makes a great garnish.
- seasonings – I used a mixture of oregano, salt and black pepper. You could also add in some crushed red pepper flakes for a little spice!
How to Make Asparagus Crustless Quiche
- Trim the asparagus. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop your green onions. No need to cook the asparagus beforehand as long as you use thin asparagus spears!
- Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
- Assemble the quiche. Arrange the asparagus spears and green onions in the bottom of a 9-inch pie plate sprayed with nonstick spray. Pour the egg mixture over top of the asparagus and top with feta cheese and chives.
- Bake the quiche. Bake the quiche in the oven at 350 degrees F for 35 minutes, or until the egg is set in the center and the edges are golden. A knife or toothpick inserted should come out clean. Serve warm and enjoy!
Since this is a crustless quiche, make sure your pie pan is coated nicely with nonstick spray or oil so that your quiche doesn’t stick to the pan when ready to serve!
Variations
- Add more veggies – feel free to mix things up and add whatever veggies you’d like! Some great options include sliced mushrooms, bell peppers, onions, tomatoes, broccoli, shredded zucchini and more. Similar to my veggie frittata recipe.
- Leafy greens – this quiche is a great recipe to sneak in some extra greens! Spinach, kale and arugula are all great options or even some fresh herbs.
- Add in a protein – you could also add in some meat such as cooked breakfast sausage, ham or even bacon in this quiche, similar to my sausage and veggie egg casserole.
- Make into muffins – this recipe also makes delicious egg muffins! Simply pour the egg mixture into muffin cups and bake for 20 to 25 minutes. Check out my cheesy egg muffins for more details!
- Make this dairy-free – to make this quiche dairy-free, simply use vegan cheese (or leave the cheese out altogether) and make sure to use your favorite non-dairy milk.
Prepping and Storage
To Store: This crustless asparagus quiche recipe will last up to 3 days store in a sealed, airtight container in the fridge. Reheat leftovers in the oven at 350 or in the microwave for a few seconds.
To Freeze: This crustless quiche freezes really well too. To freeze, wrap the quiche tightly in plastic wrap and freeze in a sealed, airtight container for up to 3 months. Let thaw out in the refrigerator overnight before re-heating.
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More Brunch Recipes
- Sausage and Egg Veggie Casserole
- Cheesy Salsa Egg Muffins
- My Favorite Veggie Frittata
- Blueberry Lemon Bread Pudding
- Overnight Blueberry French Toast Casserole
Hope you all enjoy this Asparagus and Feta Crustless Quiche and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Asparagus and Feta Crustless Quiche
Ingredients
- 8 thin asparagus spears, ends removed and cut into 1-inch pieces
- 4 green onions, chopped
- 6 large eggs
- 2/3 cup milk, of choice
- 1/4 cup half and half, (or substitute more milk)
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup feta cheese, crumbled
- 2 Tbsp chives, finely chopped
Instructions
- Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
- Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
- In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
- Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
- Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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