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Crustless Asparagus and Spinach Quiche

A light yet satisfying crustless quiche made with fresh asparagus and spinach, perfect for brunch or light dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup fresh asparagus, chopped Can use frozen, make sure to thaw and drain.
  • 2 cups baby spinach leaves Can use frozen, make sure to thaw and drain.
Dairy
  • 6 large eggs
  • 1 cup milk Substitutable with almond milk or oat milk.
  • 1 cup shredded cheese Cheddar or feta recommended.
Condiments
  • 1 tablespoon olive oil Optional for sautéing.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat the olive oil over medium heat. Sauté the chopped asparagus for about 3-4 minutes until bright green and tender.
  3. Add the baby spinach and cook just until it wilts, about 1-2 minutes.
Mixing and Baking
  1. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  2. Stir the sautéed vegetables and cheese into the egg mixture, ensuring everything is evenly distributed.
  3. Grease a pie dish or baking pan and pour the mixture in, smoothing out the top as needed.
  4. Bake for 30-35 minutes, or until the quiche is set in the middle and lightly golden on top.
  5. Let it cool for a few minutes before slicing and serving.

Notes

This quiche can be served warm or cold, making it great for picnics. Store leftovers in the fridge for up to three days, or freeze slices for later enjoyment.