Celebrate the arrival of spring with this easy crustless asparagus quiche recipe. You’ll never guess what the secret ingredient is to lighten it up! 108 calories and 1 Weight Watchers SP
This Crustless Asparagus Quiche is a great way to celebrate the return of springtime vegetables. Not only does it make a pretty presentation and pack flavor into every bite, but it’s a breeze to put together since there’s no pastry to deal with. Perfect for brunch or dinner.
Up until last spring, my husband and I were the only asparagus lovers in our house, but then my older son saw the green light and started to ask for extra asparagus spears at dinnertime. Three down, one to go. Now it’s just the younger one that we have to bring over to the green side!
Since he’s a lover of all-things-curry, I might be able to sway him with my 5-Ingredient Asparagus with Curry Sauce. If that doesn’t do the trick, I call in the big guns…my favorite rice noodle recipe.
WHAT YOU NEED FOR THIS CRUSTLESS ASPARAGUS QUICHE RECIPE:
- These are the main components need for this recipe (affiliate links included)…Asparagus: I opt for thinner spears because they tend to be more tender. However, any thickness will work – just adjust the blanching time so that the asparagus is just tender when removed from the water.
- Eggs: I use a mixture of egg and egg whites, but opting for all whole eggs works, too. Six eggs should do the trick.
- Thyme: Dried thyme is a good accompaniment for asparagus. Oregano would also work well in this recipe.
- Cottage cheese: The secret ingredient – low fat cottage cheese! I promise that your family will never know it’s there. It’s a great way to add some creaminess to the egg mixture while keeping the fat grams low.
- Feta cheese: Just a couple of tablespoons are all you need for that distinctive tangy feta flavor.
Tips for making this asparagus quiche recipe:
Start by blanching the asparagus in a large saucepan of salted boiling water. The thinner the asparagus, the shorter the cooking time. The asparagus should be barely tender when pierced with a fork.
Once the asparagus is tender, drain it and the cooking water in a colander (affiliate link) and immediately rinse with very cold water. Alternatively, plunge the asparagus into a bowl ice water to stop it from cooking further.
Whisk the eggs vigorously with the cottage cheese to break up any big lumps. It’s okay if there are still some small lumps left in the mixture.
To test for doneness, insert a small, sharp knife into the center of the quiche. If it comes out clean, the quiche is done!
Can crustless quiche be made ahead of time?
Yes! That’s the beauty of crustless quiches or any baked egg dishes, like these make-ahead baked eggs or these ones. Once the leftovers are cool, cover and refrigerate.
To reheat, cut off a piece of the quiche and place it on a microwave-proof plate. Pop it into the microwave for 30 seconds to 1 minute, or until hot. It should heat up quickly.
What to serve with quiche:
Fresh fruit and toast work well as breakfast accompaniments. My family will never turn down a fruit salad!
If saving the quiche for lunch or dinner, we like to serve it with a green salad and some slices of a crusty loaf of bread. Brush the slices of bread with olive oil, sprinkle on some rosemary and Parmesan cheese, and pop them into the oven (on a baking sheet) for 5 minutes.
Crustless Asparagus Quiche Recipe with Feta Cheese
- Preheat the oven to 375 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
- Bring a large pot of water to a boil over high heat. Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Drain into a colander and rinse with cold water.
- In a large bowl, combine the eggs, egg whites, water, thyme, cottage cheese, salt and pepper. Whisk vigorously to break up the cottage cheese.
- Pour the egg mixture into the prepared pie dish. Sprinkle the asparagus throughout the egg mixture, then top with the feta cheese.
- Bake until the the egg is just set and a small, sharp knife inserted in the center comes out clean, about 30 minutes.
- Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in March & April. Be sure to click on the links to check out the recipes.
Roasted Asparagus and Brussels Sprout Panzanella Salad from Floating Kitchen
Strawberry and Preserved Lemon Lassi from Simple Bites
Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck
Roasted Vegetable Asiago Fettuccine Alfredo from Completely Delicious
Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip from Flavor the Moments
Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain
Watermelon Radish and Arugula Salad from Food for My Family
Pappadew Pepper Cauliflower Hummus from Kitchen Confidante
Lentil, Avocado, and Radish Salad from Letty’s Kitchen
Tuna Salad with Pickled Habeneros from Project Domestication
Kiwi Lime Sherbet from The Vintage Mixer
Slow Cooker Corned Beef and Cabbage from FoodieCrush
This post was originally published on March 7, 2016 and updated on April 8, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.