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Crustless Asparagus and Goat Cheese Skillet Quiche

This is a great dish to have at your fingertips for those leisurely weekend (or bojon) mornings (or afternoons) when you want something a bit special, slightly more gussied-up than a bowl of cereal or a bagel, but don't have the time or patience!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 3 to 4 servings.
Author: The Bojon Gourmet


  • 1 tablespoon butter
  • 1/2 bunch of asparagus, fibrous ends snapped off, sliced into 1/2" diagonals, (about 1/2 pound)
  • 1/2 bunch scallions, cleaned well and sliced, including the greens
  • 1/4 teaspoon salt
  • squeeze of lemon juice
  • 2 eggs
  • 1 cup half and half , (or 1/2 cup each heavy cream and whole milk)
  • zest of one lemon
  • 1/4 teaspoon salt
  • 1 ounce freshly grated parmesan, plus extra for grating on top, (about 1/3 cup)
  • 2 ounces fresh goat cheese


  • Position a rack in the center of the oven and preheat to 375ยบ.
  • Melt the butter in a 6" oven-proof skillet (preferably cast iron). Add the sliced asparagus and scallions, and saute until bright green and tender, about 8 minutes. Stir in 1/4 teaspoon salt and a squeeze of lemon juice and remove from the heat.
  • While the veggies are cooking, whisk the eggs in a 2-cup measure to break up the yolks. Whisk in the half and half, 1/4 teaspoon salt, the parmesan and the lemon zest to combine.
  • Crumble the chevre over the vegetables in the skillet, then pour over the custard. Top with a grating of parmesan.
  • Put in the oven and bake about 20 minutes, until puffed and golden. Let cool a few minutes out of the oven before serving up.


Nutritional values are based on one of three servings.


Calories: 313kcal | Carbohydrates: 13g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 166mg | Sodium: 724mg | Potassium: 539mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2240IU | Vitamin C: 23.8mg | Calcium: 311mg | Iron: 3.8mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!