Real Women Eat Crustless Quiche: Asparagus & Cheese

Real women eat crustless quiche. If you're wondering what real men eat, there's a very simple answer: whatever is most fattening on the menu plus a side of bacon. Am I right? All the men in my life eat like kings without a shred of remorse afterwards. Not fair.

This crustless quiche is my new favorite party recipe. It's great to bring to a party or serve at your own and it pairs with just about everything. You can make it for brunch, lunch, or dinner and serve alongside sliced tenderloin, smoked salmon, or tomatoes.

It looks pretty on the plate or dramatic, left whole, featured in the middle of a buffet table. It's effortless to whip up, and most importantly for my friends out there who suffer from Celiac disease, this recipe is GLUTEN FREE.

The crustless wonder quiche reheats well so it can be made in advance. I also found it to be quite tasty cold at 3 A.M in the morning after the party was over. Jeez, what else can I say? This could quite possibly be the miracle quiche – the quiche that allows real men to finally unite with real women on the subject of real food. Besides, finally that bizarre rectangular tart pan will get put to good use.

More recipes like this:

Kalyn's Kitchen Mushroom & Feta Breakfast Casserole

Simply Recipes Cheesy Crustless Quiche

Baking Bites Crustless Spinach, Onion,

Feta Quiche

Epicurious Crustless Quiche

 

Crustless Asparagus & Cheese Quiche serves 6-8 people

 1 bunch skinny asparagus, trimmed and blanched

5 large eggs

1 Heaping Tablespoon crème fraîche or sour cream

1 Tablespoon milk 250 grams crumbled feta or crumbled goat cheese

70 grams grated emmental cheese (about 3/4's cup loosely grated, not packed)

1 shallot, minced

1 Tablespoon butter 

Salt & freshly ground pepper to taste

1 rectangular tart pan

Cooking spray

Preheat oven on Bake to 350˚F 2. Trim asparagus to the size of the tart pan and blanch in boiling water either on the stove top or in the microwave for 2 minutes, until bright green and tender-crisp. Stop the cooking in cold ice water, drain, and reserve. In a mixing bowl whisk eggs, milk, crème fraîche (or sour cream) until one uniform consistency. Season with salt and pepper – not too much salt as the cheese is plenty salty. Add crumbled goat cheese or feta and emmantal, stir gently.

In a small skillet melt the butter and sweat the shallots until translucent and soft. Add to egg-cheese mixture. Wrap tart pan with foil around the bottom and up the sides to insure that the mixture does not spill out the bottom. (these pans normally have removable bottoms) Spray tart pan with a cooking spray or lightly butter. Pour egg-cheese mixture in pan and spread cheese around around evenly to the best of your ability. Layer asparagus on top in a row.

Bake for 35 minutes until top is golden brown and the quiche begins to slightly pull away from the sides of the tart pan. Cool slightly before trying to un-mold or the quiche will stick to the sides. You can gently unstick the quiche with a pairing knife if it gives any resistance.

Note: Can be made the same day and then reheated before serving. Tastes good cold too.

Comments

[Mr_Conlin]

I think I speak for all the men who read your posts, cook your recipes, eat at Guy Savoy, an live vicariously through you, that Quiche is not a problem.

Great photos, as well!

[Joan Pan]

I love quiche! It's the simple things in life that make you happy. hehehe

Oh, I have a friend in my program that is going to stage at Guy Savoy! His name is Justin - I think he has emailed you before.

[Buck Turgidson]

Is that right? Just a tablespoon of milk and a tablespoon of cream? The other recipes you referenced use at least a cup of milk so I was wondering. Thanks!

[SAS]

I've been making crustless quiche since being diagnosed celiac, but this looks delish! I'll be trying it soooon (doesn't hurt that I love emmenthal cheese). THANKS! Uh, I mean, MERCI!

I also make "crustless" pumpkin pies - simply make the filling and bake like a custard. I suppose that would work with any custard-style pie filling.

[Erin]

This is such a gorgeous presentation of crustless quiche. The rectangular tart pan really looks so much more polished. Plus I love the asparagus design you made on top. Great recipe!

[Kimberlee]

and it looks so lovely too! can't wait to try it.

[Ms. Glaze]

Buck – I've been making my own recipe wrong. No seriously. I just went over some old scribbled notes after I read your comment and realized I wrote 20 cl not 20 ml which is more like 1 cup + 1 Tablespoon. But, you know, I've been making this quiche ever since with 1 Tablespoon of milk and it's good this way. Thanks for catching that. I guess it just goes to show you how flexible this recipe really is ;-)

[Ms. Glaze]

The other thing I wanted to mention is that if you add tons of milk it will puff up over the asparagus and that diminishes the final look. With just a little milk it puffs up nicely. This is not a very thick quiche, only about 3/4" high.

The original recipe that I have is an old French one and calls for 20 cl of milk and 20 cl of crème fraîche and 4 eggs. I don't think a cup of crème fraîche would do anyone any good.

But, if the quantity of milk is irking you, add a little more, it won't harm the recipe any. Also, Kathy only adds 2 T milk to her 16 eggs, so I guess it all depends.

Again, thanks for comment!

[Lydia (The Perfect Pantry)]

Tomorrow morning I'm off to visit a large asparagus farm -- they have several acres planted, and you can go right into the sorting room to purchase. And now I know what I'll make when I get home -- this quiche!

[Stu "El Inglés" Harris]

Seems to me this'd work well with good fresh courgette, too. I'll try it and report back.

[Kevin]

Perfect timing. I'm catering a luncheon for someone with celiac disease in a month. I'll have to replace the asparagus with something in season then, but the cheese mixture sounds perfect.

[Mad William]

OMG, I so want to make one of these.

With a side of bacon.

[one food guy]

Looks awesome! I'll try this out for my next brunch.

[Barbara]

I've been a lurker on your blog for about 6 months now. I visit it whenever I'm feeling trapped at my desk in Ottawa and wishing I was in Paris, which is alarmingly often. I made your quiche for lunch this weekend and we ate it on the screen porch with a green salad and bottle of rose. Perfect! Thanks a lot. I think I'll tackle paella next.

[Greg a L.A.]

I wanted to make this, but when I went to look for rectangular tart pans, all I found was an 11x8" and 16x4". From the pic, it looks like you had one similar to the 16x4, which made me think of what I was going to put it on when I removed it from the pan?!? Please give me any suggestions you might have and a hint as to what size pan you used....and maybe where to get it (I checked sur la table and williams-sonoma).

While I'm at it, thanks for the great recipe and video for puff pastry. I made a Pithivier with apricots, turned out great, even better on the second one. More questions about that now.... I was trying to get very well defined scalloped edges....what's the technique for doing that? Also, do you have any recipes or thoughts on different fruits that work well with Pithiviers? Thanks!

[Jackie]

Greg,

I just ordered a tart pan on the williams-sonoma's website...on sale for $4.99!!! I thought the same thing you did about the size but then I counted the asparagus pieces across the top of the picture here and decided that the 14" length pan would work fine. The item # for the pan is 406371. Happy cookng! ;)

[Jackie]

Make that 9-406371

[ana]

can this be made without a tart pan????

[brain hemorrhage]

Its not actually my practice to post comments, but i thought i would say that this was nice.
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