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Enjoy this delicious and nutritious crustless asparagus quiche as a satisfying breakfast, brunch, or light dinner option. It’s packed with protein, veggies, and flavor, making it a crowd-pleasing dish for any occasion or easy meal prep breakfast!

 

Slice of crustless asparagus quiche on a white plate.

 

This easy-to-make crustless asparagus quiche recipe is low in carbs but big on flavor! Loaded with protein and nutrients, it’s the perfect meal that will keep you fueled for hours. Savory and so flavorful, it comes together with eggs, cottage cheese, onion, asparagus, spinach, ham, and seasonings, all baked to perfection without the worry of a pie crust. It is a great make-ahead recipe that’s wonderful for a lazy weekend at home or for a holiday brunch. It will be a hit with the whole family!

 

Why you’ll love this recipe

  • Easy meal prep: Crustless asparagus quiche is great to make in advance! Leftovers keep well for days, plus it’s tasty enjoyed cold or heated up. Enjoy for breakfast on a busy weekday morning or take it to work for a quick lunch!
  • Good source of protein: Rich with nutrient-dense veggies, eggs and cottage cheese that fill this dish with antioxidants, vitamins, minerals, and essential nutrients. The combination of eggs and ham with cottage cheese gives this quiche a major boost in protein.
  • Effortlessly delicious: All you need is about 5 minutes of prep time, and you’ll have a warm, delicious breakfast in the oven. It bakes up fluffy, creamy and filled with the most amazing flavor.
  • Versatile: One of the best things about a quiche is that they are easy to customize based on your taste preferences or what you have in the fridge. You can swap out the veggies and seasonings, if you’d like.

 

Ingredients needed

The ingredients needed for this easy asparagus quiche recipe are simple, wholesome and ones that you may already have in your kitchen. Here’s a note about everything you’ll need:

  • Extra virgin olive oil, butter or ghee: To grease the pan and sauté the veggies.
  • Yellow onion: Caramelize to add a delicious savory taste to the quiche.
  • Asparagus: Trim and cut about 15 spears into 1/2 inch pieces. Provides great texture and fibrous nutrition.
  • Baby spinach: Use fresh baby spinach leaves for the best texture and green touch to your quiche.
  • Ham: Sautéed with the veggies to add wonderful flavor and a boost of protein. I recommend this organic one.
  • Seasonings: A simple mix of sea salt, freshly cracked black pepper and garlic powder enhances and brings out all of the wonderful flavors.
  • Eggs: 6 large eggs make up the base of the filling traditional in a quiche.
  • Cottage cheese: Blended with the eggs to create a rich, tasty high protein egg custard.

 

Eggs in a bowl with spears of asparagus, spinach, an onion and a container of cottage cheese.

 

Nutritional highlights

  • This is a high protein quiche that is a great meal for blood sugar regulation, keeping you full and satisfied.
  • It’s just as delicious as a traditional quiche recipe that uses cream, but with less fat and way more protein to keep you full and satisfied.
  • It’s filled with high fiber vegetables that offer an abundance of nutrients to keep your blood sugar balanced.

 

How to make this recipe

  1. Prep: Heat the oven to 350°F. Grease a 9-inch pie dish or quiche pan with 1 tablespoon of olive oil or ghee.
  2. Sauté the onion: In a medium skillet, heat the remaining tablespoon of olive oil or ghee over medium heat. Add the diced onion and cook until softened and golden brown, about 5-7 minutes.
  3. Cook the asparagus: Add the chopped asparagus to the skillet and sauté for another 3-4 minutes until slightly tender.
  4. Add the spinach and ham: Stir in the baby spinach and diced ham, cooking until the spinach wilts, about 2-3 minutes more. Remove the skillet from heat.
  5. Blend: In a blender, combine the eggs, cottage cheese, garlic powder, sea salt, and black pepper. Blend until smooth and well combined.
  6. Assemble: Spread the sautéed vegetable and ham mixture evenly on the bottom of the greased pie dish or quiche pan.
  7. Finish assembly: Pour the blended egg mixture over the vegetables and ham, ensuring it covers them evenly, and stir gently to evenly disperse the vegetables.
  8. Bake: Place the quiche in the preheated oven and bake for 30-40 minutes, or until the center is set and the top is lightly golden brown.
  9. Cool and enjoy: Allow the crustless asparagus quiche to cool for a few minutes before slicing. Serve warm or chilled.

Crustless asparagus quiche in a pie dish.

 

Substitutions/Variations:

  • Different veggies: Asparagus can be substituted for mushroom, bell pepper, broccoli, or more leafy greens.
  • Make it vegetarian: Leave out the ham for a vegetarian quiche.
  • Change the protein: Substitute bacon or diced sausage for the ham. Diced tofu would also be good to add for a vegetarian protein.
  • Serving suggestions: Serve with a side salad or roasted vegetables for a more hearty meal. 
  • Crust: Use a store-bought crust if you’d like to use a crust, although there will likely be more filling than the crust can hold. You can cook the remaining filling in muffin tins for small quiche servings. Cook the crust as directed.

 

Tips/FAQ:

  • Grease the pan well: Since this asparagus quiche bakes without a crust, you’ll want to grease your baking dish generously. I like to use olive oil or ghee to keep it from sticking.
  • Cottage cheese: You can use low fat cottage cheese, if you’d like, but use full fat for richer flavor, texture and nutritional value.
  • Cover with foil: If you notice the sides or top getting too brown before the eggs are fully cooked, you can cover loosely with aluminum foil while baking.
  • Garnish: For an elegant presentation, add a sprinkle of sliced green onion or freshly chopped herbs like dill, chives or parsley.

 

Storing/freezing/reheating:

Like most quiche recipes, this crustless cottage cheese quiche keeps for days and reheats well! You can even make it ahead of time and freeze it for later! ! Here’s how to store and reheat:

  • Storing leftovers: Once cool, place in an airtight container and store in your refrigerator for up to 4 days.
  • To freeze: Wrap the cooled quiche in plastic wrap and then in foil. Label it with the date and it will stay fresh in your freezer for up to 3-4 months.
  • To reheat: Let the frozen quiche thaw in the fridge overnight. Then, when you are ready to enjoy, rewarm it at 350 degrees F for 15-20 minutes. Or you can microwave individual servings for 1-2 minutes.

 

A serving of asparagus quiche on a white plate near the full pie.

 

Other delicious breakfast recipes

 

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Slice of crustless asparagus quiche on a white plate.

Crustless Asparagus Quiche with Ham

  • Author: Alanna
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stovetop + Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

Enjoy this delicious and nutritious crustless asparagus quiche as a satisfying breakfast, brunch, or light dinner option. It’s packed with protein, veggies, and flavor, making it a crowd-pleasing dish for any occasion or easy meal prep breakfast!


Ingredients

Scale
  • 2 tablespoons extra virgin olive oil or ghee, divided
  • 1 small yellow onion, diced
  • Approx. 15 spears of asparagus, cut in 1/2 inch slices
  • 2 cups baby spinach
  • 6 oz diced ham, I recommend this one
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 large eggs
  • 3/4 cup cottage cheese (low fat or full fat)

Instructions

  1. Heat the oven to 350°F. Grease a 9-inch pie dish or quiche pan with 1 tablespoon of olive oil or ghee.
  2. In a medium skillet, heat the remaining tablespoon of olive oil or ghee over medium heat. Add the diced onion and cook until softened and golden brown, about 5-7 minutes.
  3. Add the chopped asparagus to the skillet and sauté for another 3-4 minutes until slightly tender.
  4. Stir in the baby spinach and diced ham, cooking until the spinach wilts, about 2-3 minutes more. Remove the skillet from heat.
  5. In a blender, combine the eggs, cottage cheese, garlic powder, sea salt, and black pepper. Blend until smooth and well combined.
  6. Spread the sautéed vegetable and ham mixture evenly on the bottom of the greased pie dish or quiche pan.
  7. Pour the blended egg mixture over the vegetables and ham, ensuring it covers them evenly, and stir gently to evenly disperse the vegetables.
  8. Place the quiche in the preheated oven and bake for 30-40 minutes, or until the center is set and the top is lightly golden brown.
  9. Allow the crustless asparagus quiche to cool for a few minutes before slicing. Serve warm or chilled.

Notes

  • Storing leftovers: Once cool, place in an airtight container and store in your refrigerator for up to 4 days.
  • To freeze: Wrap the cooled quiche in plastic wrap and then in foil. Label it with the date and it will stay good in your freezer for up to 3-4 months.
  • To reheat: Let the frozen quiche thaw in the fridge overnight. Then, when you are ready to enjoy, rewarm it at 350 degrees F for 15-20 minutes. Or you can microwave individual servings.

Nutrition

  • Serving Size: 1 serving
  • Calories: 198.6
  • Sugar: 3.3
  • Sodium: 611.4
  • Fat: 11.3
  • Saturated Fat: 3.2
  • Trans Fat: 0
  • Carbohydrates: 7.3
  • Fiber: 2.5
  • Protein: 18.2
  • Cholesterol: 203.6

Keywords: asparagus and ham quiche, asparagus crustless quiche, crustless cottage cheese quiche

 

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Energy Revival Guide: Meal Plan & Hormone Balancing Guide

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