This asparagus quiche recipe is so easy to make and bursting with flavor from the herby, lemony asparagus and pockets of creamy goat cheese. It can be customized to your own herb and cheese preferences to make sure it’s the perfect quiche for your family.

Crustless quiche time! We’ve been down this road before, and it’s generally the only road I travel when it comes to homemade quiche. As much as I love pastry crust and would always rather it be there, I also find that shortcut pastry can be tricky to cook with. Maybe one day I’ll master it, but for now I’ll just make my quiches crustless.

Crustless quiche is not just for carb avoiders. It’s also for carb lovers who are lazy and bad at pastry. We can have our carbs on the side!

I try to make sure my crustless quiches don’t feel lacking. I want them still to have contrasting textures and lots of flavor. So here we have a bunch of sauteed asparagus in the mix, and some melty goat cheese, and it’s delightful.

Ingredient Notes

There’s not a whole lot you need here!

Eggs + Cream + Gruyere + Nutmeg : Form a classic custard base. It’s fine to swap another strongly flavored hard cheese (mature cheddar or parmesan style cheese) if you can’t get any gruyere or want to cut costs.

Asparagus + Garlic + Lemon + Tarragon : The asparagus is pan fried with lemon, garlic and tarragon which means it’s going into the quiche already super tasty, with those flavors spilling out into the whole thing. A winning strategy! Of course, you can use other herbs if you prefer. Dried thyme, basil, or a herb mix of your choosing. You can also add some small pieces of sauteed onion to the party if you wish.

Goat Cheese is added in dollops to give little pockets of tangy creaminess and is delightful. I’ve made this with both soft and ripened goat cheese. They both work. The result is a little different, but neither is better or worse.

How to prepare your crustless quiche

Without the crust to worry about, this is so easy! You are just sauteeing the asparagus, putting it in the quiche dish with the goat cheese and then pouring the custard on top. A little extra cheese as a topping and you’re good to go.

Was that not ridiculously easy?

How to serve

If you’re wanting to keep the table carb free:

If you’re keeping the table gluten free but otherwise can tolerate carbs:

What to do with leftovers

This quiche is definitely best enjoyed fresh, when all of the elements are just right. I would not make it ahead of time on purpose. That said, if you find yourself with leftovers, they can still be enjoyed! Cold, or reheated gently in the oven, is the way to go.

You can also freeze this quiche for 3 months.

Crustless Asparagus Quiche with Goat Cheese

This asparagus quiche recipe is so easy to make and bursting with flavor from the herby, lemony asparagus and pockets of creamy goat cheese. It can be customized to your own herb and cheese preferences to make sure it's the perfect quiche for your family.
5 from 1 rating


  • 9 oz (250 g) asparagus, sliced
  • 2 cloves garlic, minced
  • 2 tsp dried tarragon
  • ½ small lemon , juiced
  • 4 oz (125 g) goats cheese
  • 8 medium eggs
  • ½ cup (120 ml) double cream
  • tsp nutmeg
  • 1.5 cups (200 g) gruyere cheese, grated – feel free to swap cheddar, parmesan, or any other strongly flavored hard cheese


  • Heat the oven to 180C / 360F.
  • Prepare your asparagus. Remove the tough ends, then slice the stems into 1 inch (approximate) pieces. Keep the tips whole.
  • Heat a little olive oil in a pan and gently stir fry the asparagus and garlic over a low-medium heat. After a minute or two it will turn a brighter green. Add the tarragon until just fragrant, and then squeeze the lemon juice over the top and cook until it's mostly absorbed.
  • Place the asparagus in a lightly oiled pie or quiche dish and add crumbles or slices of goat cheese over the top.
  • Whisk the eggs, cream, nutmeg and most of the gruyere (reserving a small handful for topping) in a jug.
  • Pour over the top of the asparagus and goat cheese and sprinkle the remaining gruyere on top.
  • Bake for approximately 30 minutes, until it's lightly browned, set and just a little wiggly. Allow to sit for 5-10 minutes before slicing in.
Serving: 1slice, Calories: 355kcal, Carbohydrates: 4g, Protein: 23g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 287mg, Sodium: 402mg, Potassium: 245mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1486IU, Vitamin C: 4mg, Calcium: 428mg, Iron: 3mg