Easy Crustless Asparagus Quiche
Creamy, delicious, soft, cheesy....everything your gluten-free heart desires in a crustless quiche. You don’t want to skip this recipe.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 3 cups Spinach
- 1 Tablespoon Butter, plus extra for greasing
- 1 Onion, peeled and sliced
- 2 cloves Garlic, peeled and finely chopped
- 1 cup Cream
- 5 Eggs
- Pinch of salt
- Generous pinch black pepper
- 1½ cups Cheddar cheese, grated
- 1 cup Freshly grated Parmesan cheese
- 1 cup Sun Dried Tomatoes
- 12 Stalks of Asparagus, woody ends snapped off
Instructions
- Preheat your oven to 180 degrees C (350 degrees F).
- Preheat a frying pan over medium-high heat, then add your spinach. Once the spinach has wilted, transfer it onto kitchen paper (paper towel) and set aside.
- Wipe the inside of the pan with paper towel, or just clean it and get it back on the stove. Pre-heat the pan again over medium heat, then add your butter. Once the butter has melted and is bubbling, add your onions and saute them for about 2 minutes.
- Add your garlic and saute for another minute. Grab your spinach, squeeze as much excess liquid out as you can, then roughly chop it up on a chopping board. Finally, add your spinach and stir it through the buttery onions and garlic. Turn the heat off and set aside.
- Put your heavy whipping cream in a large bowl, then use a whisk or an electric beater to beat the cream until soft peaks (thick enough to barely hold it's shape). Put in the fridge until you're ready to use it.
- Use your extra butter to grease the inside of your pie dish. If you want to remove the quiche at the end, I recommend lining the pie dish with baking paper (parchment paper) and then greasing that paper with more butter, or by using cooking spray or by brushing on some olive oil.
- Crack your eggs into a large mixing bowl then whisk until all the egg is well beaten.
- Add a small pinch of salt, a generous pinch of black pepper, your cheddar cheese, your Parmesan cheese, your sun dried tomatoes and your spinach, onion and garlic mixture. Stir everything together until well combined.
- Get your bowl of heavy whipped cream, then add it to your egg mixture. Then, slowly fold the whipped cream through the egg until you have a light, well combined mixture.
- Transfer your quiche mix to the greased/lined pie dish. Neatly place your asparagus on top and then bake in the oven for 35-40 minutes.
- To test if the quiche is fully cooked, stick a skewer or a toothpick in the quiche and leave for 2 seconds. If the skewer or toothpick comes out clean, the quiche is ready to serve.
Video
Notes
- Be careful not to overwhip your cream.
- Grease your pie dish well, or if you want to be 100% certain that the quiche won't stick, line the pie dish with baking paper and then grease the paper.
- Cut the quiche with a sharp serrated knife. Use the length of your knife to cut so you get clean portions.
- Don't be shy with the cheese.
- This quiche should last in the fridge for about 3-4 days.
Nutrition
Calories: 250kcal | Carbohydrates: 9.4g | Protein: 15g | Fat: 17.8g | Saturated Fat: 8.9g | Cholesterol: 190mg | Potassium: 564mg | Fiber: 2.9g | Sugar: 2.3g | Calcium: 220mg | Iron: 3.1mg