Squash Blossom and Asparagus Crustless Quiche is a delicious and easy to make summertime quiche. This quiche is made lighter by forgoing the crust and is packed with fresh summer produce!
We are in love with this perfect summer crustless quiche! Squash Blossom and Asparagus Crustless Quiche the perfect light brunch or even lunch or dinner recipe that not only includes some of my favourite summer produce, but is also kind of pretty to serve up too.
It is also naturally gluten-free and vegetarian, making it great for serving up to guests with those dietary restrictions.
Healthy, light meals like this one are perfect for serving up on a warm, summer day. I served this asparagus and squash blossom quiche on the patio for a nice weekend brunch, and let me tell you, it was exactly what we needed. Served up with a mixed green salad, it made for a simple but delicious meal.
I highly recommend whipping up some Grapefruit Mimosas, calling over friends or family and just enjoying a leisurely meal in the warmth of the sun.
This Squash Blossom and Asparagus Crustless Quiche is really easy to whip up too. It takes less than 10 minutes to prep, then pop it in the oven while you prep the rest of your meal and set the table. Before you know it, you are ready to serve up a delicious, healthy meal.
If you love quiches as much as I do, I highly recommend also checking out my Asparagus and Pea Quiche, Zucchini & Feta Quiche, or Crustless Asparagus & Feta Quiche too.
While this recipe is written up as a healthier crustless quiche, you can easily add a crust to it if you like. You can use a store-bought pie crust or make a Homemade Pie Crust.
Ingredients in Squash Blossom and Asparagus Crustless Quiche
- Eggs: I use 6 eggs for a regular sized pie plate sized quiche. If you are using a large quiche pan, you can increase the number of eggs accordingly.
- Cheese: grated Gruyere and Parmesan cheese are mixed into the egg mixture and adds a delicious, cheesy flavor to the quiche. You can easily swap in a different melty cheese in place of the Gruyere like Havarti, mozzarella, or cheddar, for example. Ricotta cheese is also dolloped over the quiche before baking it. Those little creamy pockets of ricotta are a treat to bite into when the quiche is baked up.
- Milk: You can use any type of milk. Whole milk, 2%, 1% or even heavy cream.
- Veggies: Green onion, asparagus and squash blossoms. The asparagus and squash blossoms are placed on top of the egg mixture just before baking.
- Herbs: Fresh parsley. Other herbs like thyme, tarragon, or rosemary can also be added. If you do not have fresh, you can use dried herbs. Since dried herbs are more potent than fresh, use only about 1/3 the amount.
- 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 Squash Blossom and Asparagus Crustless Quiche
- Prep your dish. Preheat oven to 375F and grease a pie plate or small baking dish of choice with olive oil.
- Combine the egg mixture. In a large bowl, combine the eggs, milk, Havarti, Parmesan cheese, green onion, parsley, salt and black pepper.
- Top the quiche with asparagus and squash blossoms. Pour the egg mixture into the pie plate. Arrange the squash blossoms and the asparagus on top. Using a teaspoon, place dollops of ricotta on top.
- Bake. Bake the quiche in the oven for 30-35 minutes or until cooked through and set.
Can you make this quiche in advance?
Yes, you can absolutely make this quiche in advance! If you are doing this, bake up the quiche following the directions in the recipe card. Then allow it to cool completely. Once cooled, cover it and store it in the fridge.
To reheat the quiche, you can warm up the entire quiche or just slice up the number of servings you need and warm them up in the oven. Place the quiche in a pie plate and cover it with foil. Then pop it into a preheated oven (at 350F) until it is warmed all the way through (about 15-20 minutes).
I hope you enjoy this recipe!
-Cathy
You may also like:
Asparagus and Pea Quiche
Bacon & Leek Quiche
Cherry Tomato Frittata
Squash Blossom and Asparagus Crustless Quiche
Ingredients
- 6 large eggs
- 1/3 cup Gruyere cheese (or any mild melty cheese like mozzarella, cheddar, Havarti), grated
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1 green onion chopped finely
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 10 squash blossoms
- 5 spears asparagus woody ends trimmed and discarded
- 1/4 cup ricotta
Instructions
- Preheat oven to 375F and grease a pie plate or small baking dish of choice with olive oil.
- In a large bowl, combine the eggs, milk, Havarti, Parmesan cheese, green onion, parsley, salt and black pepper.
- Pour the egg mixture into the pie plate. Arrange the squash blossoms and the asparagus on top. Using a teaspoon, place dollops of ricotta on top.
- Bake the quiche in the oven for 30-35 minutes or until cooked through and 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.
