Squash Blossom and Asparagus Crustless Quiche is the perfect summer 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! It’s the perfect light brunch 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 up 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.
The best part? This quiche is really easy to whip up! 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!
Oh, and you can definitely meal-prep this quiche too. The entire thing can be baked up the night before and just warmed up in the oven before serving.
Ingredients in Squash Blossom and Asparagus Crustless Quiche
- Eggs
- Milk
- Parmesan cheese
- Green onion
- Fresh parsley
- Salt and pepper
- Ricotta
- Asparagus
- Squash blossoms
How to make Squash Blossom and Asparagus Crustless Quiche
- Preheat oven to 415F and grease a pie plate or small baking dish of choice.
- In a large bowl, mix eggs, milk, Parmesan cheese, onion, parsley, salt and pepper.
- Pour into pie plate. Arrange squash blossoms and asparagus on top. Using a teaspoon, place dollops of ricotta on top.
- Bake in the oven for 30 minutes or until center is set.
That’s it! Told you it was easy!
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, 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
- 10 large eggs
- 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 pepper
- 1/4 cup ricotta
- 5 stems asparagus
- 5 squash blossoms torn into small pieces if large
Instructions
- Preheat oven to 415F and grease a pie plate or small baking dish of choice.
- In a large bowl, mix eggs, milk, Parmesan cheese, onion, parsley, salt and pepper.
- Pour into pie plate. Arrange squash blossoms and asparagus on top. Using a teaspoon, place dollops of ricotta on top.
- Bake in the oven for 30 minutes or until center is set.
