This Crustless Asparagus & Feta Quiche is light, fluffy, and full of flavor. Perfect for a weekend brunch on the patio!
As huge egg lovers, we make our fair share of quiches in our home. Asparagus and Pea Quiche, Bacon & Leek Quiche, Leek and Spring Pea Quiche, Zucchini & Feta Quiche, and Squash Blossom and Asparagus Crustless Quiche are among those on regular rotation around here for brunch, lunch, and dinner. This Crustless Asparagus & Feta Quiche is right up there with those favorites!
This delicious quiche combines two of my favorites- asparagus and feta cheese. The feta adds a nice saltiness to the quiche and goes nicely with asparagus. You can keep it as is, as I often do, or add more veggies to it too.
This crustless asparagus quiche is a lightened up quiche since it forgoes the crust. This makes the dish significantly healthier. If you are a fan of crusted quiches though, you can pour this filling into a Homemade Pie Crust too.
The crustless quiche is quick to whip up but can also be made in advance so you can heat up slices for quick meals during the week. It’s perfect for a Sunday brunch or a light lunch or dinner, served alongside a light salad!
Crustless vs. Traditional Quiche
Traditional quiche includes a pie crust. In order to keep things light, I opted to go crustless on this beauty.
If you want to make this with a crust, you certainly can. A store-bought crust works well but you can easily make a pie crust at home. Use your favourite recipe or check out the pie crust instructions in my Homemade Pie Crust post.
With regular quiches, I recommend blind baking the crust first before adding the egg filling. Blind baking is when you bake your pie crust without its filling in it. This prevents a soggy, under-cooked crust. To do this, be sure to prick your crust with the tines of a fork before popping it into the oven to bake for 10 minutes. Pricking the crust will prevent it puffing up. Then, you pull out your pie crust, fill it with your filling (prepared using the recipe below) and pop it back in to finish cooking. You can follow my instructions in my Asparagus and Pea Quiche for how to do this if you wish to.
Ingredients for Crustless Asparagus & Feta Quiche
- Olive oil: to grease the quiche pan or pie plate.
- Eggs
- Veggies: Asparagus and green onions. If you wish to, you can also add additional vegetables to this quiche. Spinach, mushrooms, peas, sun-dried tomatoes or even cherry tomatoes are all great options.
- Cheese: feta cheese as well as a melty cheese like Havarti, mozzarella, cheddar or similar.
- Milk: You can use any kind of milk including whole milk, 2%, 1% or even skim milk.
- Herbs: fresh or dried thyme. You can also substitute other herbs like rosemary, basil, terragon, or oregano, for example.
- Seasoning: , salt and black pepper.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Crustless Asparagus & Feta Quiche
- Prepare the pie plate. Preheat oven to 375F and grease a 9″ pie plate or quiche pan with olive oil.
- Make the quiche mixture. Meanwhile, in a large bowl, combine the eggs with all the other ingredients.
- Bake. Pour the egg mixture into the pie plate and bake it for approximately 30-35 minutes or until set.
Storing leftovers and reheating
Once cooled completely, the baked crustless asparagus quiche can be covered with plastic wrap or individual slices can be placed in an airtight container and stored in the fridge.
To reheat the quiche, you can place leftovers on a pie plate or sheet pan and heat them up in the oven at 350F until heated through.
If you made this quiche crustless, as described in the recipe, you can also microwave it for a quicker meal if needed. If you opted to add a crust, however, I recommend you don’t heat in the microwave as it will make the crust soggy.
I hope you give this quiche a try! If you do, I’d love to know what you think!
Bon appetit!
-Cathy
You may also like:
Squash Blossom and Asparagus Crustless Quiche
Leek and Spring Pea Quiche
Asparagus and Pea Quiche
Crustless Asparagus & Feta Quiche
Ingredients
- 1/2 teaspoon olive oil to grease the quiche pan
- 8 spears asparagus woody ends trimmed and cut into 1 inch pieces
- 2 green onions chopped
- 6 large eggs
- 1/3 cup Havarti cheese (or any mild melty cheese), grated
- 1/2 cup feta crumbled
- 1/2 cup milk
- 1/2 teaspoon dried thyme (can also use fresh and sub your favourite herb. When substituting fresh herbs, use 3x the amount, so 1 1/2 teaspoons)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375F and grease a 9" pie plate or quiche pan with olive oil.
- Meanwhile, in a large bowl, combine the eggs with all the other ingredients.
- Pour the egg mixture into the pie plate and bake it for approximately 30-35 minutes or until set.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.