Crustless Asparagus and Spinach Quiche

Crustless asparagus and spinach quiche

This easy to make crustless asparagus and spinach quiche is low carb, keto, and delicious. It makes for a perfect breakfast, dinner, snack or meal prep breakfast for the week. This recipe comes together very quickly because you are not spending time fussing with a crust. It’s basically baked eggs with some vegetables and cheese.

Gather up your ingredients.

NOTE: Feel free to swap out the type of vegetables and cheese. Just keep with the same ratio.

Ingredients for crustless asparagus and spinach quiche

Preheat the oven to 375 degrees and coat a pie pan with nonstick spray.

In a medium skillet, heat olive oil on medium.  Add chopped onion and asparagus and cook until onion becomes translucent and asparagus begins to soften, about 3-4 minutes.

Saute asparagus and onion

Whisk together eggs, 2 cups shredded mozzarella cheese, salt and pepper to taste, and set aside about 1/2 cup of the egg mixture.  (Important! Don’t forget to set some of the egg and cheese mixture aside. You want to pour it onto the top of all the veggies after they are added. This keeps an even distribution of egg.)

Set some egg aside

Add the spinach to the egg and cheese mixture, combining until thoroughly coated.

Add the egg, spinach, and cheese mixture to the pie pan, spreading evenly.

Add spinach to egg mixture

Top with asparagus and onions, distributing evenly.

Add remaining egg mixture and Parmesan cheese.

top quiche with cheese

Bake at 375 for approximately 25-30 minutes.  Ovens vary so check it at about 20 minutes and then keep an eye on it. Crustless asparagus and spinach quiche is ready when eggs have set and cheese has melted and just begun to brown on top.

You can eat the quiche hot, right out of the oven, or let it cool, slice and store for later. Crustless asparagus and spinach quiche will stay fresh in a refrigerated, sealed container for up to 4 days.

If you’d like to try quiche made with crust, try my ham and cheese quiche.

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Crustless Asparagus and Spinach Quiche

crustless asparagus and spinach quiche

Easy, low carb and keto friendly crustless asparagus and spinach quiche.  Perfect for breakfast, dinner, snack, and meal prep.

  • Author: Kathleen
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Ingredients

Scale

1/2 tablespoon olive oil
1 cup asparagus, sliced 1″ pieces
1/2 cup chopped yellow or sweet onion
2 cups baby spinach leaves
6 eggs 
2 plus 1/4 cup shredded mozzarella 
1/4 cup shredded Parmesan cheese
1/2 teaspoon Kosher salt (to taste)
1/4 teaspoon black pepper (to taste)

Instructions

  1. Preheat the oven to 375 degrees and coat a pie pan with nonstick spray.
  2. In a medium skillet, heat olive oil on medium.  Add chopped onion and asparagus and cook until onion becomes translucent and asparagus begins to soften, about 3-4 minutes.
  3. Whisk together eggs, 2 cups shredded mozzarella cheese, salt and pepper to taste, and set aside about 1/2 cup of the egg mixture.  
  4. Add the spinach to the egg and cheese mixture, combining until thoroughly coated.
  5. Add the egg, spinach, and cheese mixture to the pie pan, spreading evenly.
  6. Top with asparagus and onions, distributing evenly.
  7. Add remaining egg mixture and Parmesan cheese.
  8. Bake at 375 for approximately 30 minutes.  Quiche is ready when eggs have set and cheese has melted.

Notes

Quiche will last in a refrigerated, sealed container for up to 4 days.

Keywords: quiche, low carb, keto, healthy, breakfast

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2 thoughts on “Crustless Asparagus and Spinach Quiche

  1. Jim McCabe says:

    Love this dish!!!! and easy for an aspiring cook like me!

    Recipe is very easy to follow!!! Thank you!

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