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.
Servings: 8 servings
Calories: 275kcal
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