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Squash Blossom and Asparagus Crustless Quiche in a pie plate with a slice plated next to it.

Squash Blossom and Asparagus Crustless Quiche

Herbs and Flour
This healthy veggie frittata is delicious and pretty dish to serve for brunch!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine French
Servings 8 servings
Calories 121 kcal


  • 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


  • 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.


Calories: 121kcalCarbohydrates: 1gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 239mgSodium: 294mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 495IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Keyword asparagus, quiche, squash, squash blossoms
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