We are celebrating one of our favorite seasonal vegetables in this recipe: asparagus! This Crustless Asparagus Feta Quiche is the perfect choice for a springtime breakfast, brunch, lunch or even for that quick weeknight dinner meal! We are definitely feeling the need for light and airy dishes, after all the heavy meals we’ve eaten during the winter months. Simple, easy, healthy and delicious are front and center in this dish. Not only does it make a pretty presentation and packs so much flavor in every bite, but since you aren’t making a crust, it comes together in a jif! This quiche can be served warm or cold, depending on your preference. It can also be made a few days ahead, as it keeps well in the refrigerator. For dinner ideas, we like to make a garden salad to go along with the quiche and finish the meal with a bowl of berries! With Mother’s Day right around the corner, this dish is the perfect “Thanks Mom! We Love You” show of appreciation.
What You Need For This Crustless Asparagus Feta Quiche Recipe
- The star of this dish is the nutrient-rich asparagus! Asparagus is a great source of vitamins A, C, E and K — we love including vitamin-rich veggies in our recipes!. Asparagus is also low in calories, packed with fiber and potassium. Are we awarding some bonus points right about now?! TOTALLY! When purchasing your asparagus for this recipe, look for small thin spears as they work best for this dish. The thin spears tend to be more tender than the thicker spears.
- Eggs: We used whole eggs in this recipe, but feel free to do a combination of egg whites and whole eggs too.
- Feta & Parmesan Cheese: The feta cheese adds just the right amount of tanginess to the dish, and it pairs so nicely with the asparagus. The parmesan is used to sprinkle on the top of the quiche to add a finishing touch.
- Green Onions: Another potent veggie, the green onion has anti-inflammatory properties that may help reduce high blood pressure, so absolutely, we’re adding in those babies!
- Garlic: Adding minced garlic gives the quiche a little extra drama!
- Milk: No heavy creams in this recipe! Lighten it up by using skim ,1% or any non-dairy milk or your choice.
- Olive Oil – just a few tablespoons are needed to saute the onions and asparagus.
Ready, Set, Let’s Quiche!
Before we can assemble the quiche we need to prepare the asparagus. Rinse the spears under cool water to remove any dirt. For this recipe we are only using the top portion of the stalk, so cut about 2 inches from the top of each spear. Don’t throw those stalks away!! They make the perfect addition to a vegetable stock to use in soups and sauces. Not ready to use them right away? No problem. Just add them to a freezer bag and tuck away for future use.
Preheat your oven to 350 degrees. Spray a 9 inch round pan with cooking spray and set aside.
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In a large skillet, heat olive oil over medium heat. Add the green onions and asparagus spears. Sauté until asparagus and onions are slightly tender.
In a large bowl, whisk together the eggs and milk. Add in the feta cheese and stir to combine. You will notice the feta cheese lumps in egg mixture, but that’s okay.
Place the asparagus mixture on the bottom of the cooking pan. Pour the egg mixture over the vegetables and sprinkle with the parmesan cheese.
Bake the quiche for 45 minutes or until the quiche is set and slightly browned. Another way to test for doneness is to insert a sharp knife in the center of the quiche. If it comes out clean, your quiche is done! Allow the quiche to cool for 5 minutes before cutting and enjoying!
Crustless Asparagus Feta Quiche
Ingredients
- 2 cups asparagus tips
- 2 tbsp olive oil
- 5 green onions
- 2 cloves garlic minced
- 8 eggs
- 3/4 cup milk of your choice
- 3/4 cup feta cheese crumbled
- 2 tbsp Parmesan Cheese grated
- 1 tsp fresh chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9-inch baking dish with cooking spray.
- Rinse the spears under cool water to remove any dirt.
- Cut 2 inches off the top of each spear. Reserving the stalks for future use.
- In a large skillet, heat olive oil over medium heat.
- Add the green onions, garlic, and asparagus spears. Saute until asparagus and onions are slightly tender, about 5 minutes.
- Transfer sauteed vegetables to the greased baking dish and spread out evenly.
- In a medium mixing bowl, add eggs and milk and whisk to combine.
- Add in the feta cheese and stir to combine.
- Pour egg over the vegetable mixture. Top with grated parmesan.
- Bake the quiche for 45 minutes or until the quiche is set and slightly browned. Another way to test for doneness is to insert a sharp knife in the center of the quiche. If it comes out clean, your quiche is done! Top with a sprinkle of chopped parsley. Allow the quiche to cool for 5 minutes before cutting and enjoying it!
I definitely want to try this!
Hey Lorelei that’s great news. We love it when our friends try our recipes! Thank you for following along!
– Christina & Alexa
Can you freeze leftovers
Hi Bess,
Yes, you can freeze this quiche! Its important to allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It should keep well in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it in the oven. Enjoy!
-Christina & Alexa