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.
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:
- Add tomato salad – this 15 Minute Halloumi Tomato Salad is a good starting point (you don’t need to add the halloumi if you don’t want, since you’re already getting a lot of cheese in this quiche! – but just follow instructions for the marinated tomato herb combination). This Minty Mediterranean Bocconcini Salad is another good option.
- My Roasted Broccoli Avocado Caesar Salad can be made without the chickpeas or bread and would still be delightful. Not into the whole caesar situation? Just some Air Fryer Broccoli Parmesan or Roasted Tenderstem Broccoli with Blue Cheese will do a nice job too.
If you’re keeping the table gluten free but otherwise can tolerate carbs:
- Potatoes are my go-to here! Try these Smashed Potatoes with Peas or Air Fryer Truffle Cheese Fries. Or go lighter with something like this Broccoli Potato Salad with Blue Cheese.
- A grain or bean heavy salad such as this Green Olive Grain Salad or Chickpea Salad with Avocado, Mozzarella & Tomato is another good option.
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
- 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
- ⅛ 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.