There’s something about Mother’s Day and the warm spring weather that inspires you to eat light. If you think that a quiche is just for breakfast, you might want to re-consider. A quiche is one of the most versatile dishes and it is a universal crowd-pleaser. The best part is that it’s as easy as pie. Or in this case, quiche.
It’s the most wonderful time of the year. Spring, of course. And with spring comes spring cooking– bright vegetables, colorful plates and using anything as an excuse to throw a brunch. We’re already planning our menus, and this crustless quiche is at the top of the list. Here’s how to make it.
Crustless Quiche Recipe
The best chefs know how to cook with the seasons. If winter dishes are about braised meats and rich sauces, spring cooking is about balance. The last thing you want is for your Spring-inspired brunch to be weighed down by heavy carbs. Luckily, we have a solution– this crustless quiche. Loaded with veggies, herbs, and creamy cheese– it’s guaranteed to be the star of your table.
3 small shallots, julienned
3 cloves of garlic, minced
1 tbsp fresh thyme, minced
12 ounces asparagus, cut into 1-inch pieces
A splash of white wine
¼ cup asiago cheese, grated
¼ cup gruyere cheese, grated
2 yukon gold potatoes, grated
¼ cup parmesan cheese, grated
3 tbsp chopped chives
1 tbsp dijon mustard
2 tbsp creme fraiche
1 tbsp salt, plus more to taste
½ tbsp freshly ground black pepper
Extra virgin olive oil
Begin by preheating your oven to 350 degrees, and greasing a pie pan. In a large saute pan, heat a few tablespoons of olive oil over medium-low heat. Add your julienned shallots, and let caramelize for at least 30 minutes, stirring occasionally to make sure they don’t burn. You want a deep brown, jammy consistency.
Once the shallots are caramelized, add your garlic and thyme. Saute for an additional 3 to 4 minutes. Deglaze the pan with a splash of white wine, then add your potatoes. Cook over medium heat, stirring occasionally for about 10 minutes, or until golden brown. Next, toss in your asparagus pieces. Cook until bright green and tender, about 5 minutes. Season with salt and pepper, and set aside.
In a large bowl, whisk together the eggs, dijon, creme fraiche, chives, salt, and pepper. Fold in the cheese, along with your cooked vegetables. Transfer the mixture to your greased pie pan and place in the preheated oven. Bake for 30-35 minutes or until the eggs are set.
Remove from the oven and let sit for at least 15 minutes before serving. Top your crustless quiche with more chives, flaky salt, and freshly ground black pepper, if desired.
Asparagus & Goat Cheese Quiche