Crustless Potato Asparagus Quiche
This Crustless Potato and Asparagus Quiche recipe is the perfect easy vegetarian meal. Enjoy it for breakfast, lunch, or dinner! It’s a delicious and simple way to eat more veggies. Plus, it’s naturally gluten free.
Okay…so let’s talk about this Crustless Potato Asparagus Quiche recipe. You might not know this buuttttt……When in doubt, quiche it out.
Okay, so that isn’t really the saying (or even remotely close to it) but it is my mindset when I have no clue what to cook for a meal. I grab some eggs and whatever veggies I have and make a quiche or an easy vegetable frittata recipe.
Why? Because a quick vegetarian quiche is super filling, easy to make, adaptable so I can use pretty much whatever I have on hand and leftovers reheat like a dream (making them perfect as part of meal prep)! They are especially great for a Meatless Monday meal with a quick salad or some fruit on the side.
This amazing Crustless Potato Asparagus Quiche recipe is not only going to dazzle your tastebuds and help you get veggies into at all the meals…but it is naturally gluten free!
Recipe development and testing done in collaboration with Heather Staller of Happy Kids Kitchen.
Want your produce to last longer? Check out How to Store Asparagus (so it stays fresh!) for my tried-and-true tips and tricks.
Why this vegetarian quiche recipe is amazing
It comes together quickly. About 10 minutes of work and into the oven it goes to bake for 20 more. This makes this asparagus quiche the perfect easy dinner for those busy nights.
Naturally vegetarian and gluten free. It can also be easily made dairy-free by using your favorite plant based milk and skipping the cheese.
Perfect for a family meal since it makes about 8 servings and is super kid-friendly.
Makes great leftovers. This quiche can be made as part of meal prep to enjoy at any meal or you can easily reheat any leftovers. Just pop the whole veggie quiche in the oven or a slice in the toaster oven to reheat. Or enjoy it cold. It stores in the fridge beautifully for 3-4 days.
Made with simple ingredients. No running to a multiple stores or ordering hard-to-find ingredients online, this crustless quiche recipe is made with things you can find at most grocery stores or can be made using what you have on hand (see Suggested Adaptations section below)
Easy to make. Even if the kitchen isn’t your comfort zone, this asparagus quiche recipe is simple to make.
Adaptable. It can be made to fit your eating style or taste preference. Or simply a great way to use up what you already have on hand. This vegetarian quiche recipe can be a great jumping off point…so be sure to check out the Suggested Adaptations section below to see how to make it your own or doable swaps.
Let’s talk asparagus…
Right now, we are sitting in early June and in the middle of asparagus season. It is a really fun and different veggie to add into your rotation because it can be cooked up in oodles of ways (steamed, roasted, grilled or, you know, in an asparagus quiche) and just tastes like spring!
Asparagus is also loaded with goodness and it is an awesome source of fiber, vitamin A, vitamin C, and oodles of antioxidants.
Tips for making this veggie-loaded crustless quiche recipe with kids!
- Asparagus is a great veggie for kids to help prep. Kids can snap the tough end off the asparagus then use a child-safe knife or a small pairing knife (depending on the child’s age) to slice each spear into small rounds.
- Cut the potato into long, thin “stick” shapes then little helpers can easily chop the potatoes into small cubes.
- If you are comfortable with your child cracking eggs, this is a great recipe for kids to practice that important cooking skill. Be sure to have a kitchen towel near-by to wipe up and little spills and hands (before washing up once all the eggs are cracked).
- While you are cooking the veggies at the stove-top, kids can whisk the eggs with the remaining ingredients then help pour the mixture into the pie pan when the veggies are ready.
- Sprinkling the cheese on top of the asparagus quiche before it goes in the oven (if using cheese) is a simple, quick way for even the youngest kids to get involved with this recipe.
Quiche can be enjoyed for all meals and you can make it fit into any time of the day by serving it with some lovely sides, such as a simple salad, fresh fruit, a smoothie, rolls/bread, or even soup during those colder months.
- Use whatever potato you have on hand. I like the thin skinned varieties best, but work with what you’ve got! You could also peel the potatoes if you’d prefer.
- Make it dairy-free! Use unsweetened dairy-free milk and leave out the cheese.
- Up the cheese! Cheese makes a good thing even better in my book, so feel free to stir in an – additional 1/4 to 1/2 cup of grated cheese in with the eggs if you like.
- Use cream instead of milk for a richer, fluffier quiche. Or do half cream and half milk.
- Add other soft herbs like basil and parsley. They would be great in addition to or in place of the chives. Again, use what you have.
- Add extra veggies. Throw in extra asparagus, some chopped spinach or kale, sautéed mushrooms, or maybe even some tomatoes!
- Make it as part of meal prep. Quiche recipes make for great leftovers! Make it for breakfast on a sleepy Sunday and then reheat the leftovers of lunches or an easy dinner in the coming days.
- Add cooked bacon or ham. If vegetarian is not needed or you simply have some breakfast meats to use up, feel free to throw them into this crustless quiche recipe.
Other veggie-loaded quiche and frittata recipes you are going to adore…
If this Crustless Potato Asparagus Quiche is calling your name, here are some more similar veggie-packed recipes to inspire you in the kitchen.
- Smoked Salmon Spinach & Goat Cheese Frittata
- Healthy Veggie-Loaded Egg Cups
- 5-Ingredient Bacon & Broccoli Egg Cups
- Sausage Leek & Mushroom Breakfast Casserole
Crustless Potato Asparagus Quiche
- 1 Tablespoon olive oil or avocado oil
- 2 medium Yukon gold potatoes, cut into 1/4 inch dice (about 1 heaping cup)
- 1/2 bunch asparagus, trimmed and cut into small rounds (about 1 cup)
- 1/2 teaspoon course salt, divided
- black pepper, to taste
- 6 large eggs
- 1/2 cup milk of choice
- 1/4 cup chopped chives, can sub scallions
- 1/4 cup grated cheese , optional
- Preheat oven to 350℉ and grease a 9-inch pie plate.
- Heat oil in a large skillet over medium-high heat. Add diced potato and cook, stirring occasionally, until pieces are golden brown.
- Add chopped asparagus and cook until slightly tender, about 2 to 4 minutes depending on the thickness of your asparagus. The vegetables don’t need to be all the way cooked through yet since they are going to cook more in the oven.
- Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add vegetables to your prepared pie pan and spread into an even layer.
- While vegetables are cooking, whisk eggs, milk, chives, remaining 1/4 teaspoon of salt, and a few grinds of black pepper in a large bowl. Pour egg mixture over the vegetables in the pie pan and give the pan a little shake to even everything out. Sprinkle the cheese over the top, if using.
- Bake until set and lightly golden brown on the top, 18 to 22 minutes. Allow to cool for 10 to 15 minutes then slice into wedges. Serve warm.