This Crustless Potato Asparagus Quiche is the perfect way to get veggies in at breakfast, lunch or dinner! A delicious combination with eggs, cheese and chives, this yummy recipe is naturally gluten free, can be made dairy-free and is a great easy meal!Jump to Recipe
Heather is back!
If you are a regular here on TNN, you know my dear friend and fellow veggie-loading lovin’ queen Heather Staller from Happy Kids Kitchen is a regular recipe contributor. She is a mom to two young boys, teaches children’s cooking classes and is a total pro at getting kiddos into the kitchen and excited about real, healthy food!
And this Crustless Potato Asparagus Quiche is another one of her awesome-sauce creations to help you get veggies into at all the meals!
If this recipe has perked your interest, here are some other of Heather’s recipes that will get your veggie wheels turning…
- Rainbow Fried Rice (or Quinoa!)
- Healthy Taco Stuffed Peppers
- Easy Veggie and Bean Quesadillas
- Healthy Sweet Potato Pancakes
- Rice and Veggie Nuggets
Okay…so let’s talk about this Crustless Potato Asparagus Quiche. 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 a frittata.
Why? Because a quick quiche or frittata is super filling, easy to make, adaptable so I can use pretty much whatever I have on hand and leftovers reheat like a dream! They are especially perfect for a Meatless Monday meal with a quick salad or some fruit on the side.
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 way (steamed, roasted, grilled or, you know, in a quiche) and just tastes like spring!
Asparagus is also loaded with goodness and it is an awesome source of:
- vitamin A
- vitamin C
- oodles of antioxidants
Tips for making crustless potato asparagus quiche 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 pie 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.
- 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.
- 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 or maybe even some tomatoes!
Other veggie-loaded quiche and frittata recipes you are going to adore…
If this Crustless 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 trimmers 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.