This summertime Crustless Asparagus & Feta Quiche is light, and fluffy and full of flavour. Perfect for a weekend brunch on the patio!
We are huge fans of eggs for breakfast in this house. HUGE. Savoury breakfasts always win out and quiches and frittatas are a frequent occurance.
This Crustless Asparagus & Feta Quiche is up there with our favourites. And that is saying something! Its so easy to make, light and delightful to eat! It tastes like summer.
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 Leek and Spring Pea Quiche (also a delicious quiche that is absolute perfect for this time of year)!
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, undercook 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. In 30 minutes or so you will have a perfectly baked crust and filling. No soggy bottoms here.
How to make Crustless Asparagus & Feta Quiche
Making this crustless quiche is ridiculously easy to do. You literally mix up all of the ingredients in a bowl, pop it into a quiche or pie plate, and bake it until it is set. That is it!
Ingredients you’ll need:
- green onions
- grated cheese (mozzarella, havarti, cheddar, etc)
- herbs, salt and pepper
For todays quiche, I used dry thyme because I didn’t have any fresh herbs on hand. You could totally use fresh instead. Whenever you sub fresh herbs in place of a dry herb, triple the amount. You can also sub in your favourite herb. Oregano, rosemary, and dill all work well here.
I hope you give this quiche a try! If you do, I’d love to know what you think!
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Crustless Asparagus & Feta Quiche
- 8 spears asparagus 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 dry thyme (can also use fresh and sub your favourite herb)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 375F and grease a 9″ pie plate.
- Meanwhile, in a large bowl, combine all the ingredients for the filling.
- Pour filling into the pie plate and bake for approximately 30-35 minutes or until set.