Go Back
+ servings
Asparagus and Bacon Crustless Quiche - This asparagus crustless quiche is full of asparagus and bacon and makes a great brunch dish or part of a spring-time lunch. | justalittlebitofbacon.com
Print

Asparagus and Bacon Crustless Quiche

This asparagus crustless quiche is full of asparagus and bacon and makes a great brunch dish or part of a spring-time lunch.
Course Main Course
Cuisine French
Keyword asparagus quiche, bacon quiche, crustless quiche
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 250kcal
Author justalittlebitofbacon

Ingredients

  • 1 tbsp unsalted butter
  • 1/4 cup breadcrumbs, gluten-free
  • 1 bunch asparagus, ends broken off
  • 3 scallions, thinly sliced
  • 4 slices thick cut bacon
  • 6 oz gruyere cheese, shredded
  • 1 oz parmesan cheese, shredded
  • 1/4 cup finely chopped fresh parsley
  • 5 large eggs
  • 1 1/2 cups whole milk, approximately

Instructions

  • Preheat oven to 425F.
  • Butter a 9-inch pie plate and then coat it with the breadcrumbs. Swirl the breadcrumbs around the plate until you have an even coating and then tap out the excess.
  • Cover a baking sheet with foil; arrange the asparagus on the baking sheet and bake for 8 minutes.
  • Add the scallions and bake for 2 minutes more.
  • Collect 8 of the asparagus spears and set them aside to top the quiche and then cut up the remaining spears into 2 inch pieces.
  • Spread out the bacon on a baking sheet and bake for 14-16 minutes, or until brown and crispy. Remove the bacon to a paper towel lined plate.
  • Lower the heat of the oven to 350F.
  • Spread out the chopped asparagus and the scallions in the pie plate. Crumble the bacon and spread that out. Add the gruyere, parmesan, and parsley in an even layer.
  • Break the 5 eggs into a 4 cup measure and then add milk until you reach the 2 1/2 cup point on the measuring cup. This will be about 1 1/2 cups of milk.
  • Mix together the eggs and whole milk until well blended. Pour the custard over the ingredients in the pie plate. Tap the plate and give it a little shake to remove any air bubbles.
  • Then cut the reserved asparagus spears so they are a little shorter than the radius of the pie plate. Arrange them evenly around the top and press them into the custard a bit.
  • Bake for 40-45 minutes, or until the top is browned and the custard is set. The quiche will still jiggle in the middle but the edges will be puffed and firm.
  • Allow to cool until just warm or to room temperature. Then cut and serve.

Nutrition

Calories: 250kcal