Crustless Asparagus Quiche – a delicious recipe with butter, gruyere, asparagus, eggs, heavy cream, bacon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Set oven to 400
2
Smear a little soft butter into the pie plate and up the sides
3
In a large skillet over medium heat, fry the bacon until it is tender crisp. Remove with a slotted spoon to a piece of foil or a paper plate. Wipe the bacon fat from the pan with some paper toweling
4
Grate the cheese into the bottom of the pie plate.
5
Sprinkle bacon over bottom of pie plate
6
In a small bowl, beat together the egg and cream. Season it with a bit of salt and pepper
7
Pour the cream and egg mixture over the top of the bacon and cheese
8
Arrange the asparagus spears over the top and nestle them into the egg and cream
9
Bake for 30 minutes, or until slightly puffed and golden
930
kcal
Calories
80
g
Fat
6
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 teaspoons butter, 1/4 pound gruyere or Emmenthaler cheese, 1 bunch asparagus, 5 eggs, and more.
Yes, Crustless Asparagus Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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