Asparagus Quiche

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This crustless asparagus quiche recipe is a great one to have up your sleeve, so easy, you literally mix everything together in the pie dish and pop it in the oven.

It's called a crustless quiche but I kind of think of it as a self-crusting quiche as you end up with almost. a thin pastry layer on the base of the quiche.

In some parts of the world (Australia) this type of recipe is called an 'Impossible Pie'.

A slice of asparagus quiche  on a white plate garnished with tomato relish, asparagus, a pie dish and eggs in the background.

Why This Recipe Works

  • Super easy to make
  • Basic ingredients
  • Delicious to eat warm or cold

Ingredients you will need

To make my crustless quiche you won't need any pastry, just some pantry basics; flour, milk, eggs, grated cheese, and some butter for greasing your pie dish. Then you need asparagus and bacon.

The ingredients to make self crusting asparagus quiche laid out on a bench top with text overlay.

Ingredient Notes and Substitutes

  • Bacon: This can be substituted for ham, salami or left our entirely if you wish to make this quiche vegetarian.
  • Asparagus: This self crusting quiche recipe will work with any of your favourite veggies, I personally love it with grated carrot and zucchini.
  • Milk: You can use any dairy-free milk alternative that you prefer.

This recipe was originally created for Leaderbrand Asparagus as a sponsored social media post. It was liked so much that I have popped it on my blog too so that it can easily be found.


Step by step instructions to make a crustless quiche

Below are illustrated step-by-step instructions to make my self-crusting asparagus quiche, if you prefer just the written instructions then head straight to the printable recipe card or video below.

Prep: Pre-heat your oven to 180 degrees celsius.

Step one: Prepare your asparagus, trim any tough ends from the base of the spears. Cut the spears in half. Set aside the tips of the spears, slice the bottom halves into small pieces.

Asparagus on a wooden chopping boards, the tips have been removed and the based diced into 1cm pieces.

Step two: Generously grease your pie dish with butter

Step three: Add the flour straight into the bottom of the greased pie dish, then add the eggs, milk and salt, and pepper. Gently whisk these ingredients together, don't panic if there are a few lumps, they cook out.

Three photo collage showing the steps to making a crustless quiche base.

Step four: Add the onion, small asparagus pieces, cheese, and bacon, stir so they are evenly distributed. 

Two photo collage of asparagus, cheese and bacon being combined into a quiche base.

Step five: Top the quiche with the asparagus tips

Uncooked quiche topped with asparagus spears like a clock face.

Step six: Bake for 45 minutes until golden and the quiche is cooked. Allow to cool for 10 minutes, slice, and enjoy!

Golden brown cooked asparagus quiche on a wooden board surrounded by quiche ingredients.

Enjoy!

A slice of asparagus quiche on a white plate garnished with tomato relish, bunches of asparagus in the background.

Top Tips

Here is how you can make this self-crusting quiche perfectly every time!

The only real secret to this quiche is the making of the crust. Be sure to generously grease the dish with butter and whisk the flour, eggs, and flour well. Small lumps of flour in the quiche filling are fine as they cook out, but very big lumps should be broken up with more whisking.

Allow your quiche to cool a little before slicing it. When the quiche is piping hot from. the oven it will be quite fragile and tricky to slice nicely, as it cools it becomes more solid and easier to serve.

A quiche topped with asparagus being held above a bench top.

FAQs

Can I freeze asparagus quiche?

Yes, this quiche freezes and reheats well.

How to store leftover asparagus quiche?

Store leftovers in the refrigerator for up to 3 days, it is delicious to eat cold. Or freeze leftovers for up to 3 months.

Can I make a self crusting quiche with gluten-free flour?

I have personally not tested this recipe with gluten-free flour but I have been told by readers that it does work.

I'm a big fan of quiches and egg-based pies for light meals, picnics, and lunchboxes. Be sure to check out my zucchini slice, bacon and egg pie, and zucchini picnic muffins.

A slice of quiche on a serving spatula sitting on top of the remaining quiche,

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  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A quiche topped with asparagus being held above a bench top.

Asparagus Quiche

This crustless asparagus quiche recipe is a great one to have up your sleeve, so easy, you literally mix everything together in the pie dish and pop it in the oven.
Print Pin Rate
Course: Light Meal
Cuisine: New Zealand
Keyword: asparagus quiche, crustless quiche, asparagus crustless quiche, self crusting quiche, impossible pie
Servings: 8 servings
Calories: 275kcal

RATE THIS RECIPE

4.55 from 20 votes

Ingredients

  • 250 g asparagus
  • 1 Tablespoon butter (to grease dish)
  • 65 g flour ½ cup
  • 240 ml milk 1 cup
  • 6 eggs
  • 100 g bacon
  • 1 small onion finely diced
  • 1 cup grated cheese

Instructions

  •  Pre-heat your oven to 180 degrees celsius. 
  • Prepare your asparagus, trim any tough ends from the base of the spears. Cut the spears in half. Set aside the tips of the spears, slice the bottom halves into small pieces.
  • Grease your pie dish with butter
  • Add the flour straight into the bottom of the greased pie dish, then add the eggs, milk and salt and pepper. 
  • Gently whisk these ingredients together, don't panic if there are a few lumps, they cook out.
  • Add the onion, small asparagus pieces, cheese, and bacon, stir so they are evenly distributed. 
  • Top the quiche with the asparagus tips.
  • Bake for 45 minutes until golden and the quiche is cooked
  • Allow to cool for 10 minutes, slice, and enjoy!

Video

Notes

  • The only real secret to this quiche is the making of the crust. Be sure to generously grease the dish with butter and whisk the flour, eggs, and flour well. Small lumps of flour in the quiche filling are fine as they cook out, but very big lumps should be broken up with more whisking.
  • Allow your quiche to cool a little before slicing it. When the quiche is piping hot from. the oven it will be quite fragile and tricky to slice nicely, as it cools it becomes more solid and easier to serve.
  • Store leftovers in the refrigerator for up to 3 days, it is delicious to eat cold. Or freeze leftovers for up to 3 months.

Ingredient notes and substitutions

  • Bacon: This can be substituted for ham, salami or left our entirely if you wish to make this quiche vegetarian.
  • Asparagus: This self crusting quiche recipe will work with any of your favourite veggies, I personally love it with grated carrot and zucchini.
  • Milk: You can use any dairy-free milk alternative that you prefer.
  • Flour: I have personally not tested this recipe with gluten-free flour but I have been told by readers that it does work.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 10g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 169mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 2mg

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