Crustless Asparagus Mushroom Quiche

Light, savory, and bursting with garden-fresh flavors, this Crustless Asparagus Mushroom Quiche is a delightful twist on the classic quiche—no crust required! Perfect for brunch, lunch, or a light dinner, this recipe combines tender asparagus, earthy mushrooms, and the nutty richness of Gruyère cheese, all baked into a creamy egg custard. The addition of sautéed garlic brings a subtle depth of flavor, while the absence of a crust makes this dish naturally gluten-free and wonderfully low-carb. Ready in just 50 minutes from start to finish, this easy-to-make quiche pairs beautifully with a side salad, making it an elegant yet effortless choice for any occasion. Don’t forget the optional parsley garnish for a pop of color and freshness!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 bunch Asparagus
• 8 oz Mushrooms (button or cremini)
• 1 tbsp Olive oil
• 2 Garlic cloves, minced
• 6 Eggs
• 1 cup Half-and-half
• 1 cup Shredded Gruyère cheese
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Chopped fresh parsley (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish with non-stick cooking spray.

Step 2

Trim the woody ends off the asparagus and cut the stalks into 1-inch pieces. Set aside.

Step 3

Clean the mushrooms and slice them thinly.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Add the asparagus pieces to the skillet and cook for another 3-4 minutes, until they are slightly tender but still vibrant green. Remove from heat and set aside to cool slightly.

Step 7

In a large mixing bowl, whisk together the eggs, half-and-half, shredded Gruyère cheese, salt, and black pepper until well combined.

Step 8

Spread the cooked asparagus and mushrooms evenly across the bottom of the prepared pie dish.

Step 9

Pour the egg mixture over the vegetables, making sure it spreads evenly and covers the filling.

Step 10

Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.

Step 11

Remove from the oven and let it rest for 5-10 minutes before slicing.

Step 12

Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1307.1g)

Amount per serving	% Daily Value*
Calories	1452.2

Total Fat 106.8g	0%
Saturated Fat 52.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1317.6mg	0%
Sodium 3751.7mg	0%
Total Carbohydrate 38.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 23.5g
Protein 93.4g	0%

Vitamin D 285.9IU	0%
Calcium 1539.5mg	0%
Iron 16.1mg	0%
Potassium 2377.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.1%

Carbs: 10.4%