This healthy crustless asparagus quiche is the perfect quick and easy make-ahead option for breakfast or brunch! No crust paired with fluffy eggs, pesto, feta, and veggies makes for one delicious low carb quiche that’s always a crowd pleaser! {Gluten-free, keto-friendly, & vegetarian}.
Healthy Breakfast Quiche
Spring is in the air and this crustless asparagus quiche recipe is such a tasty and satisfying option to kickstart the day!
Although it’s perfect as a make-ahead breakfast, you can also serve it with your favourite sides for brunch, lunch or dinner as well.
The pesto gives the quiche an incredible freshness that totally kicks the flavour up a notch. Let me just say, if you haven’t tried that pesto and egg combo before (like in these Healthy Breakfast Sandwiches) you are seriously missing out. It’s a match made in heaven!
Then, add in the asparagus, roasted red peppers, feta and mozzarella cheese and you’ve got one healthy breakfast quiche that’s far from bland. It’s packed with mouthwatering flavours and a soft and fluffy texture too!
This quiche is especially unique because although it’s crustless, the addition of the flour almost gives it a crust-like layer on the bottom without the fuss of preparing a crust. It’s also known as “impossible quiche” because it forms its own “crust” as it’s baking.
It’s my secret to preparing a low carb crustless quiche that tastes just as good (if not better) than your classic quiche!
It’s so easy and delicious, you’ll definitely be wanting to make this recipe more than once!
For more healthy egg recipes, be sure to try my Crustless Mini Quiche Recipe and Egg Bites.
Why we love this crustless veggie quiche
- Make ahead: This is the perfect low fuss dish for meal prep or for serving to a crowd since it can be made in advance. It keeps well in the fridge and is freezer-friendly too.
- Lightened up: Because this quiche is made with no crust, it’s a low carb option that’s still super filling from the protein-packed egg and cheese and fibre-filled veggies. Also, milk is whisked together with the eggs so no cream is required, which cuts back on saturated fat and overall calories.
- Simple: It takes minutes to prep this dish and only requires a few basic ingredients. Then leave it to bake in the oven for the ultimate quick and easy meal!
Ingredient notes
- Eggs: Provide the quiche with protein and a fluffy texture. You can use brown or white eggs; there is no nutritional difference.
- Milk: I like to use regular milk for a creamier texture, but you can use a plant-based milk like almond, soy or oat if you prefer.
- Seasonings: Salt and pepper are added to the egg mixture and sprinkled on the cooked asparagus for some additional flavour.
- Pesto: My homemade dairy-free pesto is great in this recipe, but you can also use your favourite store-bought one for convenience.
- Brown rice flour: To thicken the egg mixture and form a crust-like layer on the bottom of the quiche. Other gluten-free flours or all-purpose flour can also be used.
- Veggies: Asparagus, roasted red peppers and green onion add lots of flavour, texture and colour to the quiche. Other vegetables can be added instead, but stick to less than 1 1/2 cups of added veggies to prevent the quiche from getting too watery.
- Cheese: I love to add tangy feta to this crustless asparagus quiche, as well as some shredded mozzarella for some additional cheesy flavour. Goat cheese and gruyere would also work well.
How to make crustless quiche with flour – step by step instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. In a large bowl, whisk together eggs, milk, salt, pepper, pesto and flour.
- In a skillet, heat oil over medium high heat. Add asparagus, salt, and pepper. Cook until softened, about 3-4 minutes.
- Evenly distribute the asparagus, roasted red pepper, feta cheese and green onion across the bottom of the greased pie dish.
- Pour egg mixture over top of the vegetable and feta mixture.
- Sprinkle evenly with mozzarella cheese.
- Bake for 30-35 minutes or until the custard turns a golden brown along the edges and the centre is set. To check doneness, insert a knife into the centre of the quiche. If it comes out clean then it’s done. Let it cool for 10-15 minutes before cutting.
Recipe Notes:
- Absorb excess moisture: Be sure to pat down the roasted red peppers really well with paper towel to get rid of any excess moisture. This will help prevent a soggy quiche.
- Add some colour: For a nicer presentation, you may wish to pull up some of the red peppers to the surface after pouring in the egg mixture so that there are bits of red and green on top of the quiche.
- Flour is key! You can use brown rice flour, another type of gluten-free flour or regular all-purpose flour, if desired. I used brown rice flour because that’s what I had on hand.
- Allow quiche to set: Be sure to allow the quiche to sit for at least 10-15 several minutes after cooking as this helps it to set and reabsorb some of the juices from the vegetables.
Storage and Reheating Guidelines
Refrigerator: Once the baked quiche is fully cooled, cover and store in the fridge for up to 3 days.
Freezer: The baked crustless quiche can be frozen for up to 6 months. Wrap it in foil and place it in a freezer bag to protect it from freezer burn.
To reheat: The quiche can be eaten straight from the fridge, or heated through in the oven at 360 F for 10 to 15 minutes. The frozen quiche can be reheated straight from the freezer at 375 F for 40 to 50 minutes.
Recipe FAQs
It’s important to follow the correct ratio of vegetables to egg mixture to ensure that too much liquid isn’t leached from the vegetables into the quiche. Use no more than 1 1/2 cups of chopped vegetables for this crustless quiche.
Also, be sure to pat the roasted peppers dry of any excess moisture, as this will prevent your quiche from becoming soggy. If you use other vegetables, it’s best not to use watery ones like zucchini.
Finally, adding in a bit of flour helps to thicken up the egg mixture and absorb some of the excess liquid, so don’t skip this step!
Quiches are baked in the oven, whereas frittatas are typically cooked on the stovetop and then the oven. Quiches are traditionally cooked in a baking dish, whereas a frittata is cooked in a skillet.
Crustless quiche is a great freezer meal! Wrap it well to protect it from freezer burn. For best results, heat it right from frozen.
Crustless quiche can be a great healthier option, especially if you add a variety of veggies, use milk instead of cream and skip the crust! With these simple swaps, you’ll have a higher fibre and more nutrient-rich quiche that’s also lower in calories, saturated fat and refined carbohydrates. It can also be a good option for those with a gluten-intolerance or for individuals following a keto or lower carb lifestyle.
Serving suggestions
This crustless asparagus feta quiche is perfect for breakfast served along with muffins or fresh fruit. For brunch or lunch, pair it with a fresh side salad.
For a filling dinner, serve it along with your favourite potato or veggie sides.
Try it with:
- Roasted Garlic Potatoes
- Spring Mix Salad
- Roasted Beets and Carrot Salad
- Green Bean Almondine
- Baked Sweet Potato Fries with Cinnamon and Paprika
Recipe variations
- Use other veggies: Sub in other veggies like mushrooms, broccoli or fresh bell peppers. Just be sure to saute them first so that they’re tender and cooked through.
- Add meat: If you’re not looking for a vegetarian option, you could add in some cooked sausage, bacon, or ham.
- Different seasonings: Try swapping the basil pesto for a red pesto, or try adding in dried herbs instead.
- Switch up the cheese: Instead of feta and mozzarella, you could also try goat cheese and gruyere or use your favourite cheese.
More similar recipes
- Egg White Breakfast Casserole
- Overnight Breakfast Casserole
- Low Carb Spinach & Bacon Quiche
- Sausage Egg Muffins
- Spinach Zucchini Frittata Fingers
- Asparagus & Tomato Salad
- Pearl Couscous Salad with Roasted Asparagus and Chickpeas
Did you make this recipe? Scroll down to leave a rating and review!
Crustless Asparagus Quiche with Feta {Low Carb}
Ingredients
For the egg mixture:
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons pesto homemade or store-bought
- 2 tablespoons brown rice flour or sub in regular flour
For the veggie and cheese mixture:
- 1 teaspoon olive oil
- 1 cup chopped asparagus (about 1/2 bunch asparagus, cut into 1/2-inch pieces)
- Dash of salt and pepper
- 1/3 cup thinly sliced roasted red peppers dabbed of excess moisture
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced green onion
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Spray a nine inch pie dish with cooking spray.
- In a large bowl, whisk together eggs, milk, salt, pepper, pesto and flour.
- In a large skillet, heat oil over medium high heat. Add asparagus, salt, and pepper. Cook until softened, about 3-4 minutes.
- Evenly distribute the asparagus, roasted red pepper, feta cheese and green onion across the bottom of the greased pie dish.
- Pour egg mixture over top of the vegetable and feta mixture. Sprinkle evenly with mozzarella cheese.
- Bake for 30-35 minutes or until the custard turns a golden brown along the edges and the centre is set. To check doneness, insert a knife into the centre of the quiche. If it comes out clean then it’s done. Let it cool for 10-15 minutes before cutting.
Video
Notes
- Be sure to pat down the roasted red peppers really well to get rid of any excess moisture. This will help prevent a soggy quiche.
- For a nicer presentation, you may wish to pull up some of the red peppers to the surface after pouring in the egg mixture so that there are bits of red and green on top of the quiche.
- You can use brown rice flour, another type of gluten-free flour or regular all-purpose flour, if desired. I used brown rice flour because that’s what I had on hand.
- Be sure to allow the quiche to sit for at least 10-15 minutes after cooking as this helps it to set and reabsorb some of the juices from the vegetables.
Nutrition
This recipe was originally posted in March 2018 and was updated March 2022 to include more helpful tips and photos.
Going into my normal rotation after one time making. For me I loved this recipe because it used up a lot of ingredients I had and loved. It also was so much easier with the flour vs getting a crust out (the fewer the steps for me the better :)
That’s amazing! So happy you enjoyed it! And yes, that flour trick definitely makes it super easy :)
Have all the ingredients except for the feta and don’t have goat cheese on hand. What other cheese would you recommend?
You could maybe try substituting extra mozzarella for the feta? I haven’t personally tried it, so let me know how it turns out if you try it!
Thank you for the suggestion! I traveled on Xmas due to the weather and my mom had some feta on hand. For me I think I would need the feta for the right flavors. But I’ll report back if I ever do make it without. This is already going into my normal rotation. Soo good and is doable for me in terms of steps and time.
Oh good, glad you were able to find some feta! I agree, it wouldn’t taste the same without the feta since it adds that extra pop of flavour. Thanks so much for reporting back!
Light, fluffy and delicious!
So happy you enjoyed the quiche! Thanks so much for your kind review :)
Oh my wow, this looks delicious. I love pesto and quiche. It’s a tasty marriage. I love your photos too!
Aww thanks so much Ashley! I have to agree that pesto + quiche is a pretty great combination!
ooh crustless quiche?! That looks lovely. Perfect for brunch :)
Thanks so much Abbey!