Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Crustless Asparagus, Artichoke and Goats Cheese Quiche

asparagus quiche

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This easy crustless quiche is full of asparagus, artichokes and goat’s cheese.  It’s simple to make and a delicious lunch or brunch.

easy asparagus quiche

The combination of asparagus and artichokes gives this crustless quiche a lovely taste of summer.  Ideal for a picnic or an addition of a BBQ.  The goat’s cheese is a strong flavour, but you could use a softer flavoured cheese, such as brie instead.

Enjoy this crustless asparagus quiche warm, straight from the oven or cooled on a flower filled meadow on a picnic blanket.  

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no crust asparagus quiche

A crustless quiche makes a great low carb dish and and you won’t even miss a crust with this delicious flavour combination.

Cook the asparagus before adding to the quiche!

This will help enhance the flavour of the asparagus and eating raw vegetables in a quiche is not very desirable.  Par-boil the asparagus or you could even stir fry it.  The asparagus needs to be slightly soft but not too mushy.

crustless aspargus quiche

Other Asparagus Recipes

Roasted Asparagus Red Pepper Frittata

Asparagus & Feta Fritters

Asparagus Fries

Asparagus Risotto

asparagus quiche

Crustless Asparagus, Artichoke & Goats Cheese Quiche

A hearty frittata full of the flavours of summer
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Course: Main Course, Vegetarian
Cuisine: Vegetarian
Keyword: Asparagus recipes, Picnic recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: 124kcal
Author: Angela Coleby

Ingredients

  • 12 stalks asparagus
  • 105 ml artichokes, chopped in jar
  • 85 grams goats cheese
  • 8 eggs
  • 3 tablespoons cream heavy/whipped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Pre-heat the oven to 375F
  • Grease a pie dish
  • Line a baking tin with greaseproof paper, with a piece much larger than the tin, so that the sides are covered.
  • Place the asparagus in a saucepan of water and bring to the boil. Cover and simmer for 5-8 minutes until the asparagus is tender. Drain and set aside.
  • In a bowl, beat the eggs with the cream and season.   
  • Place the asparagus and artichokes in the pie dish
  • Crumble in the goat’s cheese.
  • Pour in the egg mixture and bake for 30 minutes.
  • Eat and enjoy!

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1slice | Calories: 124kcal | Carbohydrates: 3.3g | Protein: 8.6g | Fat: 8.8g | Fiber: 1.7g

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6 Comments

  • Reply
    cookingtrips
    July 17, 2015 at 10:37 am

    HI ! Why does it need so many eggs ?! 8 eggs, that sounds a lot to me, have you ever tried with less eggs, and if you have, then how was the outcome ?

    • Reply
      Divalicious
      July 21, 2015 at 10:24 am

      I like a thick quiche, so used a lot of eggs. You could try it with less eggs for a slightly thinner quiche.

  • Reply
    linda
    July 7, 2015 at 9:54 am

    how big a bunch of asparagus? Say – how many stalks? Costco bunches could fill a bread pan….

    • Reply
      Divalicious
      July 7, 2015 at 9:59 am

      LOL! I was using a bunch from my supermarket which had about 8 stalks in it.

  • Reply
    Becky
    June 16, 2015 at 3:17 pm

    What dimensions should the tin be? 9×9? 9×13?

  • Leave a Reply