Easy asparagus crustless quiche made in under an hour that can be gluten-free, grain-free, and dairy-free! Whip this up for an effortless brunch or easy weekday breakfast. Leftovers keep wonderfully to enjoy throughout the week.
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Total: 55 minutesminutes
Servings: 3
Ingredients
1tablespoonbutter, plus a little for the pan
1bunchasparagus (12-16 ounces)
¼cup(33 g) cassava flour*
3tablespoons(21 g) arrowroot starch*
½teaspoonfine sea or kosher salt
black pepper
6large eggs
1cupwhole milk (or full-fat canned coconut milk)
¼cupheavy cream (or full-fat canned coconut milk)
2-3tablespoonschopped chives or scallion greens
4ounces(1 cup lightly packed) gruyère or other favorite cheese*
Instructions
Position a rack in the center of the oven and preheat to 350ºF. Rub a 9 or 10-inch round baking pan with softened butter.
Snap the ends off of the asparagus. Cut the stalks into half-inch pieces on diagonal, leaving the asparagus tips intact.
In a wide skillet, melt ½ tablespoon of the butter over medium heat. Add the small asparagus pieces plus a big pinch salt. Cook, stirring, until bright green and crisp tender. Remove from pan.
Add the remaining butter and asparagus tips & cook for one minute.
In a large bowl, whisk together the cassava flour, arrowroot starch, salt and pepper. Add two of the eggs and whisk smooth. Add the remaining four eggs, two at a time, whisking well after each addition. Whisk in the milk, cream, and chives.
Spread the small pieces of asparagus in the bottom of the pan. Sprinkle most of the cheese over the asparagus pieces. Pour the quiche batter over the asparagus and arrange the asparagus tips on top. Sprinkle with the remaining cheese.
Bake the quiche until puffed and golden, 40-45 minutes. Let cool for a few minutes, then cut into wedges. Serve warm or at room temperature.
Notes
*For a gluten-free quiche that isn't grain-free, sub 1/4 cup sweet rice flour or GF all-purpose flour + 1/4 cup GF oat flour for the cassava and arrowroot flours. If gluten isn't an issue, you can make this with 1/3 cup all-purpose wheat flour. *You can use any cheese you love here in place of or in addition to gruyère. Fresh goat cheese, parmesan, or other mild melty cheeses like gouda, swiss, or jack would be delicious too.For dairy-free / paleo crustless quiche, use canned coconut milk in place of the dairy and vegan butter or olive oil in place of the butter. Omit the cheese or use a good vegan cheese. I like a combination of Miyoko's mozz and some of their soft chive wheel or sun-dried tomato wheel. Feel free to use this GF crustless quiche formula with other ingredients instead of or in addition to the asparagus such as:
sautéed mushrooms
sautéed leeks or spring onions
cherry tomatoes or sun-dried tomatoes
sautéed zucchini
lightly steamed broccoli
wilted spinach or other greens
other herbs such as tarragon, basil, thyme, etc.
sweet corn
roasted winter squash
parboiled potato slices
bacon, sausage, or pancetta for omnivores
Nutritional values are based on one of three servings.