Asparagus, blue cheese and parmesan quiche

This asparagus, blue cheese and Parmesan is an utterly delicious crustless quiche that comes together so easily with tinned asparagus. It’s perfect for packed lunches, picnics or brunch. Double up to make a bigger round quiche.

I’m not entirely sure if this is a quiche or a tart, but I have made it without a crust in the interest of calorie conservation.  In the past, I have made it using a ‘cheat’ crust made by frying a finely chopped onion in butter with garlic, and then tossing about a cup of stale whole wheat bread crumbs in and pressing this into the bottom of a tart tin or suitable oven-proof container before filling and baking.

I started making this without the crust when I did the Atkins diet (low carb and keto) about 10 years ago and it was the perfect protein food with no carbs. I think I lasted a total of 7 days on that weird regime, but I had quite a lot of fun eating bacon, cheese and cream whilst on a ‘diet’.

I have used blue cheese here as it goes so well with asparagus, but a sharp cheddar works well too. This is super easy to make and my favourite quiche recipe.

Ingredients and Variations

The beauty of this recipe lies in its simplicity and flexibility. You’ll need fresh asparagus, eggs, sour cream (or crème fraîche), and a mix of blue and Parmesan cheeses. If you’re short on fresh asparagus, canned asparagus can easily be substituted. And if blue cheese isn’t your favourite, feel free to swap it out for a milder cheese or experiment with other vegetables like mushrooms, spinach, or peppers. The touch of paprika adds a subtle smoky flavour and a pop of colour to the golden, baked quiche.

How to Make Asparagus and Blue Cheese Quiche

Making this asparagus and blue cheese quiche is straightforward and requires minimal prep. Start by preheating your oven to 180°C (350°F). In a mixing bowl, beat the eggs, then add the sour cream, self-raising flour, and crumbled blue and Parmesan cheeses.

Season the mixture with salt and pepper, then pour it into a greased oven-proof dish. Next, arrange the blanched asparagus on top, pressing them gently so they’re mostly submerged in the creamy egg mixture. Sprinkle with a touch of paprika or smoked paprika for added flavour and colour. Bake for 35 minutes, or until the quiche is golden brown and firm to the touch.

This simple method results in a smooth, creamy quiche that’s ready to be enjoyed warm or cold, perfect for any meal of the day.

Asparagus, blue cheese and parmesan quiche

Easy crustless asparagus, blue cheese and parmesan quiche

Print Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Ingredients

• a large bunch of fresh asparagus woody stem removed (about 250gms) and blanched for 2 minutes in boiling water – or 2 x tins of asparagus, liquid drained off
• 250 gm sour cream or creme fraiche
• 4 large eggs
• 1 Tbs of self-raising flour
• 100 gms of blue cheese crumbled
• 60 ml 1/4 cup of grated Parmesan cheese
• salt and pepper
• paprika or smoked paprika for sprinkling

Instructions

• Preheat the oven to 180 C/350F.
• Beat the eggs in a bowl and add the sour cream, flour and cheese and mix.
• Pour this into a greased oven-proof dish and then top with the blanched asparagus. Press the asparagus so that they are largely submerged in the liquid and sprinkle over the paprika.
• Bake for 35 minutes until golden brown and firm.
• This is a delightfully smooth and creamy quiche base and I have often made it using other ingredients like mushrooms, spinach or peppers. It’s fabulous for a brunch, a light lunch and served warm or cold.

Notes

Use tinned or jar asparagus if you prefer.

This quiche can be stored in the fridge for up to 5 days. Reheat in a microwave or eat it cold.

Servings: 4

Author: Sam Linsell

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