Crustless Asparagus Quiche


March 23, 2011 by Dana

I like to consider myself a relatively intelligent person.

I’ve always done well in school. I’ve been inducted into various honor societies. I’ve even won $8000 on Who Wants to be a Millionaire.

But, there are still a number of things in this world that puzzle me on a daily basis.

For example, what is the internet?  Like, really, what is it?  Or where is it?  Or how does it work?  It’s so confusing to me I don’t even know what question to ask!

Or, for those that are less technical, here’s one for you:  Why do some people think it’s ok to wear tights as leggings?  I had the pleasure of seeing this fashion faux pas on Park Ave yesterday.  Who told her that was ok??  Didn’t she look in the mirror before she left the house?

Of course, among the list of ridiculous interesting questions I have compiled about the world around me, there are some food related questions.

How can mold (which is gross) make cheese (which is delicious)?!  Why would anyone eat snails? And what is the difference between a crustless quiche and a frittata?

Well, I am happy to report that I have discovered the answer to that last one.

After a quick google search lot of time and research, it seems to me that the only difference between a crustless quiche and a frittata is that a frittata is just eggs plus whatever ingredients you want to use, and a crustless quiche includes some sort of milk or cream to create more of a custard-like consistency.

Voila, mystery solved!


1 lb asparagus, rinsed and stems removed
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
10 oz fresh spinach, rinsed and dried
2 cup egg whites, lightly beaten
1/2 cup fat free half and half
1 cup shredded part skim mozzarella cheese, divided
1/4 teaspoon cayenne pepper
salt and pepper, to taste

This recipe is based on a delicious looking quiche recipe (with crust) from Koci at La Kocinera, which I lightened up a little.  Koci has patience, so she arranged her asparagus stalks in a beautiful circular pattern.  I don’t, so I just lined mine up in a row.  Either way, it tasted great!


1.  Preheat oven to 375 degrees Fahrenheit.

2. Bring a large pot of water to boil. Add the asparagus and blanch for a minute or two. Remove from the water and set aside.

3. Heat the oil in a large sauté pan over medium-high heat. Add the shallots and garlic, cooking until softened. Add the spinach and cook until it is wilted, but still green—just a couple of minutes.

3. In a medium-sized bowl, whisk together the eggs and half and half. Add 1/2 cup of the shredded cheese as well as the cayenne, salt, and pepper.

4. In a tart pan, evenly distribute the spinach/shallot/garlic mixture over the bottom. Pour in the egg mixture, slightly stirring to make sure everything’s well-distributed. Arrange the asparagus around the top in a circular pattern (or just line it up), and then top with the remaining 1/2 cup of cheese.

5. Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.

6. Allow to cool for about 10 minutes before serving.

This quiche is delicious.  Koci definitely knew what she was doing with this one!  It beautifully features the asparagus (both visually and taste-wise) and is perfect for a springtime lunch or brunch (if we can really call this spring).   Make this ASAP, and you won’t be disappointed!

34 thoughts on “Crustless Asparagus Quiche

  1. I can offer no opinions on the tights in lieu of leggings issue, but I will say this quiche looks awesome. Am so glad it’s spring.

  2. Ya, the leggings thing is baffling. Clearly the mirror shortage had something to do with it. I like explaining the difference between a taco, burrito, enchilada, tostada, quesadilla, fajita, chimichanga and various others I’ve missed. I prefer frittatas over quiche. The name is nicer. :-) Looks good!

  3. coffee lover says:

    I do not know what is wrong with tights as leggings.. but i do know I want to try this dish

  4. Heidi says:

    Sounds delish but a quiche without a crust is no quiche at all.

  5. Not only is leggings a fashion faux pas…it is a retro one from the 80s!

    I do like a crustless quiche as I rarely like the crust…this is up my alley, delish with asparagus!

  6. You were on Who Wants to be a Millionaire?!? WOW!

  7. RavieNomNoms says:

    Looks awesome! We must be on the same wavelength because I just made a quiche too!! :-)

  8. Liberty says:

    I”ve wondered about the quich/frittate thing myself!
    I’ll be using whole eggs and sour cream in my version of this…

  9. Cindy says:

    I wanna eat that now!

  10. Eizel says:

    oh boy – asparagus is now in season is this looks delish!

  11. Liz says:

    What a yummy looking quiche! And I had to laugh at the leggings/tights sighting :)

  12. Kristen says:

    I love that Spring has inspired this Wonderful quiche. I prefer quiches over fritattas, but anything with asparagus has my vote.

  13. Lol…one mystery of the universe is solved!

  14. Reeni says:

    Your quiche is the perfect Spring dish! Such a delicious way to eat asparagus! I like the richness of a quiche better – I find it more satisfying.

  15. Monet says:

    Well I learned something new! And like you…I don’t understand the leggings/tight faux pas. But I understand the power of food. Thank you for bringing some brightness into my long day. I appreciate you! And of course, I love this quiche :-)

  16. biz319 says:

    I am with you on the snails – my husband loves them though – I’ll just dip my bread in the herb butter and be happy. :D

    I love making crustless quiche – that way I can get more CHEESE!

  17. Jamie says:

    I don’t have a tart pan. Can I use a cake pan instead?

  18. Looks delicious Dana! Can’t wait to try it! Thanks!

  19. Joanne says:

    I’ve been noticing this tight business a lot lately. Don’t people realize that tights are super see-through and that they are displaying their underwear to the world in all of it’s glory (or lack thereof)? Sheesh.

    And thanks for clarifying this quiche business. If you hadn’t figured it out, I’m sure it would have kept me up all night. I’m so excited for the asparagus in it…means spring is here!

  20. Danelle says:

    I have seriously been looking everywhere for a crustless quiche recipe. I was starting to wonder if such a thing even existed. Thanks!

  21. Good to know there is in fact a difference between a crustless quiche and a frittata! The asparagus looks delicious here. I’m hoping to find some locally grown asparagus at the farmers’ market this weekend!

  22. Bianca @ Confessions of a Chocoholic says:

    Nice! I love quiches (and frittatas). Haven’t made one in a while, I’m glad you reminded me!

  23. Debbie says:

    An absolutely great post! Thanks for sharing it with us.

  24. Thanks for helping to solve one of the mysteries of the universe. :) This quiche looks delicious- it’s almost asparagus season here! (and you were on millionaire? way cool!)

  25. your asparagus quiche looks like Spring.
    we love asparagus but never made asparagus quiche, just tarts.
    thanks for sharing Dana

  26. janiscooking says:

    your post made me smile, dana! like i also have tons of questions like that. anyhow, i love your crustless quiche and i think it looks delicious!

  27. Congratulations on your win on Who Wants To Be A Millionaire – that must have been quite an experience! Your recipe sounds wonderful. I love asparagus and crustless quiche is always so nice. Thank you for sharing it with Let’s Do Brunch. Hope you will come along and link up again today.

  28. Victoria says:

    You know, deep down I’m sure I knew the difference between the two but I never really thought about it for your post! At least now we all know for sure, haha. Lovely quiche, I love the rows of asparagus on top, very nice.

  29. […] 4. Most Helpful Post: Crustless Asparagus Quiche […]

  30. karen says:

    this recipe calls for: 2 cup egg whites
    How many egg whites is that?

  31. Fat free half and half… now THAT’s a mystery…., or is it?! Ha ha… Thanks for the pretty picture. Inspirational. ~ Rose

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