Crustless Asparagus and Feta Quiche Recipe

This healthy Asparagus and Feta Crustless Quiche is made with just a few simple ingredients, tastes delicious, and is a perfect low‑carb option for breakfast, brunch, lunch, or dinner.

Spring is here and this asparagus and feta crustless quiche is an ideal seasonal recipe — bright, simple, and satisfying. It’s low in carbohydrates, high in protein, gluten‑free, and very adaptable. If you like egg dishes, this is similar to a veggie frittata but requires even less prep. The recipe below keeps things straightforward while offering options for easy swaps and additions.

Why You’ll Love This Asparagus and Feta Crustless Quiche

• Healthy, low‑carb, and gluten‑free while still full of flavor.
• Quick to prepare with minimal hands‑on time since there’s no crust to make.
• Highly customizable — add extra vegetables, greens, or cooked meats to suit your taste.
• Versatile for breakfast, brunch, lunch, or an easy weeknight dinner.

Ingredients You’ll Need

• Eggs – 6 large eggs. You can substitute some whole eggs with additional egg whites if you prefer.
• Asparagus – 8 thin asparagus spears, trimmed and cut into 1‑inch pieces. Thin spears cook well in the quiche and keep a pleasant tender texture.
• Milk and half‑and‑half – 2/3 cup milk of your choice and 1/4 cup half‑and‑half (or an extra 1/4 cup milk). The half‑and‑half adds creaminess without heavy cream.
• Feta cheese – 1/3 cup crumbled feta for a tangy, creamy note. Gruyère, goat cheese, or Parmesan can be used as alternatives.
• Green onions – 4 green onions, chopped, for bright flavor and color.
• Chives – 2 tablespoons, finely chopped, for garnish and a mild onion flavor.
• Seasonings – 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add crushed red pepper flakes if you like a little heat.

How to Make Asparagus and Feta Crustless Quiche

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly coat a 9‑inch pie dish with nonstick spray or oil to prevent sticking.
2. Trim the asparagus: Snap off the woody ends of the asparagus and cut the spears into 1‑inch pieces. Chop the green onions. If you use thin asparagus spears, there’s no need to blanch or cook them first.
3. Mix the eggs: In a large bowl, whisk together the eggs, milk, half‑and‑half, oregano, salt, and pepper until smooth and well combined.
4. Assemble: Arrange the asparagus pieces and chopped green onions evenly in the bottom of the prepared pie dish. Pour the egg mixture over the vegetables, then sprinkle the crumbled feta and chopped chives on top.
5. Bake: Bake for about 35 minutes at 350°F, or until the center is set and the edges are lightly golden. A knife inserted into the center should come out clean. Let the quiche rest a few minutes before slicing and serving warm.

Variations and Add‑Ins

• Add more vegetables: Sliced mushrooms, bell peppers, tomatoes, broccoli florets, or shredded zucchini all work well. These boost volume and nutrients.
• Incorporate leafy greens: Stir in fresh spinach, chopped kale, or arugula for extra color and vitamins.
• Add protein: Fold in cooked breakfast sausage, diced ham, or crumbled bacon for a heartier quiche.
• Make muffins: Pour the mixture into muffin tins for portable egg muffins; bake about 20–25 minutes until set.
• Dairy‑free option: Use your favorite non‑dairy milk and a dairy‑free cheese (or omit cheese) to make this suitable for a dairy‑free diet.

Prepping and Storage

To store: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F or briefly in the microwave.

To freeze: Wrap the cooled quiche tightly in plastic wrap and place in a sealed container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Summary

Ingredients (concise)

• 8 thin asparagus spears, trimmed and cut into 1‑inch pieces
• 4 green onions, chopped
• 6 large eggs
• 2/3 cup milk (of choice)
• 1/4 cup half‑and‑half (or additional milk)
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup crumbled feta cheese
• 2 Tbsp chopped chives

Instructions (concise)

1. Preheat oven to 350°F and grease a 9‑inch pie dish.
2. Trim and cut asparagus, and chop green onions.
3. Whisk eggs, milk, half‑and‑half, oregano, salt, and pepper in a large bowl.
4. Place asparagus and green onions in the prepared dish. Pour egg mixture over top and sprinkle with feta and chives.
5. Bake 35 minutes or until set and golden at the edges. Serve warm.

Nutrition (per serving)

More Brunch Ideas

• Sausage and Egg Veggie Casserole
• Cheesy Salsa Egg Muffins
• Vegetable Frittata
• Blueberry Lemon Bread Pudding
• Overnight Blueberry French Toast Casserole

If you try this Asparagus and Feta Crustless Quiche, enjoy it fresh and feel free to adapt ingredients to your preferences. It’s an easy, flavorful way to celebrate seasonal asparagus and create a satisfying meal any time of day.