My very favorite morning routine is a nice cup of coffee and a cozy, warm dish, like this crustless asparagus quiche — it’s the perfect breakfast to wake up to!
Every bite has got the velvety, creamy, cheesy base we love in quiche, with flavor-packed sauteed veggies like asparagus and leeks, and salty pancetta twisted in. Ah! Is it breakfast yet?!
Now, you may be leery about skipping the crust…
IMHO, this just means we have more room for cream and cheese, which is never a bad thing. And, you don’t have to fuss with a crust (they can be such a pain at times…). Anddd, it turns this recipe into a delicious low carb quiche without compromising on any of the flavors.
So grab yourself a pie pan, and let’s get baking!
3 things – Salty cheese, sweet and tender asparagus, crispy prosciutto…. Need more? Ok! Here’s what to expect before whipping up this low carb breakfast:
- Simple ingredients
- Creamy, velvety, cheesy
- Easy techniques
- Great meal prep
Here’s everything you need to know about this crustless asparagus quiche recipe:
This homey asparagus quiche uses simple ingredients, but here are a few notes to keep in mind:
Asparagus – When choosing asparagus, pick a bunch with the same size stalks, to ensure eat bite is nice and tender.
Also, there’s a tough end to the stalk, find it by holding the asparagus loosely in each hand and bending gently. The stalk will break where it starts to get tough. Discard the end.
Leeks – This sweetish vegetable is similar to an onion and makes a marvelous leek quiche!
Since leeks are grown in dirt, they need to be cleaned thoroughly. Simply slice them up, and toss them in a bowl of water. Allow them to soak for a few minutes, which will separate the dirt from the leeks. Then rinse in water and you’re ready to use them,
Heavy cream – I’m all about cream in my quiche — not only does it give crustless quiche recipes the creamiest texture, but it’s significantly lower in carbs than cow’s milk. That said, if you’re looking for a lighter dish, feel free to use milk.
Can You Freeze This?
Yup! I like to bake, cool, slice, and freeze individual slices of this crustless asparagus quiche recipe in resealable baggies for easy to reheat brekkie when I want it — simply reheat in the microwave from frozen.
Interested in putting your own spin on this crustless asparagus quiche? I suggest making it per the recipe below first, then getting creative with some of these ideas:
- Make a vegetarian quiche by skipping the prosciutto, easy as that!
- Use your favorite protein instead of prosciutto: cooked bacon, or ham for a crustless ham and cheese quiche.
- Make a double batch (for a crowd or meal prep!) by doubling the ingredients and baking them in a 9×13 casserole dish. You’ll want to adjust the bake time, check out my low carb breakfast casserole for some tips.
- Or, turn this crustless asparagus quiche into egg muffins, by pouring the quiche into a greased muffin tin pan.
- Add more vegetables. Quiche is an awesome way to sneak them in! Just saute, and mix in your favorite low carb vegetables like kale, spinach, mushrooms, oh my!
Because I’m a fan of all things breakfast, AND all things eggs, I have more recipes than I can count. Check out these tasty varieties. I’m sure you’ll find a favorite!
Crustless Asparagus QuichePrint Recipe Pin Recipe
- 12 Ounces Asparagus end trimmed
- 1 1/2 Cup Leeks chopped + thoroughly cleaned
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 2 Tablespoons Unsalted Butter
- 8 Eggs large
- 1/2 Lemon Zest
- 1 Cup Heavy Cream
- 1 Cup Swiss shredded
- 1 Cup Gruyere shredded
- 4 Ounces Proscuitto sliced
- Prep. Preheat oven to 400 F and grease a 9" pie pan. Divide the asparagus (12 ounces) in half, leave half whole, and dice the other half into 1" strips.
- Saute. Melt butter (1 tablespoon) in a large nonstick over medium heat. Saute the whole asparagus in butter until soft and slightly browned along the edges. Remove from pan, and set aside. Add the remaining butter (1 tablespoon) to the pan, along with the chopped asparagus, chopped leeks (1 1/2 cups), salt (1/2 teaspoon), and pepper ( 1/4 teaspoon). Saute until the leeks are translucent.
- Combine + Assemble. In a large bowl, whisk the eggs (8 large), heavy cream (1 cup), and lemon zest (1/2 ) together. Stir in the cheese and slightly cooled sauted veggies. Pour the egg combo into the greased pie pan. Decorate the top with the whole asparagus.
- Bake. Bake in the oven for 15 minutes, then remove from the oven, and twist the prosciutto (4 Ounces) into the quiche, making sure the edges curl down (this prevents them from burning). Toss back in the oven for 10 more minutes, allow the prosciutto to crisp. You'll know the quiche is done once the center is set. Allow quiche to cool before slicing, and enjoyyy a slice of this CHEESY goodness!
Fans Also Made These Low Carb Recipes:
- Leeks. Wash by slicing and submerging them in a bowl of water for a few minutes. Then rinse and dry.
- Heavy cream. You can sub for cow's milk if you prefer.
- Nutritional information is based on 1 slice, if you cut this quiche into 8 slices: