Description
This Crustless Asparagus Quiche is a delicious, savory dish featuring tender asparagus and hearty mushrooms baked in a cheesy egg custard. With a golden top and flavorful blend of parmesan and mozzarella, it’s perfect for breakfast, lunch, or dinner, suitable for make-ahead meals and easy reheating.
Ingredients
Vegetables
- 8 oz baby bella mushrooms, cleaned and sliced (about 2 cups)
- 1 bunch fresh asparagus, chopped
Wet Ingredients
- 6 large eggs
- ¼ cup milk
- 1 tablespoon olive oil
Cheese
- ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
Seasonings
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F (175 degrees C) and spray a 9-inch pie dish with cooking spray to prevent sticking.
- Sauté Mushrooms: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until softened and browned. Season with salt and pepper, then remove from heat and set aside to cool.
- Sauté Asparagus: Using the same skillet, add the chopped asparagus and sauté for about 3 minutes until golden and tender. Remove from heat and let cool for a few minutes.
- Mix Egg Mixture: Crack the eggs into a medium bowl, add the milk, and whisk until slightly frothy. Stir in the salt, pepper, grated parmesan, shredded mozzarella, and the sautéed mushrooms and asparagus until well combined.
- Assemble Quiche: Pour the egg and vegetable mixture evenly into the prepared pie dish. Arrange the asparagus tips decoratively on top for visual appeal.
- Bake: Place the dish in the preheated oven and bake for 35-45 minutes, or until the edges are golden brown and the center is set and firm to the touch.
- Cool and Serve: Remove the quiche from the oven and let it cool on a trivet or cooling rack for at least 10 minutes before slicing. Garnish with chopped parsley, chives, or extra parmesan cheese if desired, then serve warm.
Notes
- This quiche keeps well in the refrigerator for up to 3 days and is ideal for meal prep. Reheat individual portions in the microwave or oven until warmed through.
- Feel free to substitute or add other vegetables you have on hand, but cook and cool them before mixing with the eggs for best texture and flavor.
- For a dairy-free variation, use dairy-free milk and cheese alternatives, or omit cheese entirely and add an additional egg to maintain the custard texture.
