Asparagus, Mushroom And Cheese Crustless Quiche


I’ve been making this wheat-free egg, cheese and vegetable quiche/casserole, for years.  It never turns out exactly the same way twice. Sometimes I make it with jalapeños, red bell peppers and Mexican cheeses, sometimes broccoli and ham. Last week I made a spinach, red bell pepper and mushroom version. I make a 13″x 9″, cut it into a dozen squares and we have a quick breakfast on hand when one of us is dashing out in the morning. It was so good, that my oldest daughter asked for another one right away. If there are any leftovers after 2 days, I freeze portions, which can even be microwaved. My 85 year old neighbor has been in a nursing home for a couple of weeks. He’ll be coming home this week, so I’ve been cooking a bit extra of whatever we eat of every night and freezing 1 or 2 portions for him. Since he lives alone, I’m never sure if he eats properly, so I’ll been saving half of this quiche for him as well. It’s got everything in one dish, eggs, cheese and lots of vegetables. He’ll need the extra bit of protein as well. I was craving an asparagus and Jarlsberg  version, and I thought the buttery, nuttiness of the cheese would be complimented with a bit of fresh thyme. Because it’s fairly firm, it can also be cut into bite sized portions for appetizers. Although I made this quiche for breakfasts, my daughter took some for lunch today. Pair a slice of it with a salad or soup, and you’ve got a perfectly light, vegetarian supper.

Author: Cynthia
Recipe type: Breakfast
Cuisine: Vegetarian
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 12-24
  • 1 medium onion, chopped
  • 3 cups asparagus, trimmed and cut into 1″ pieces.
  • 1 cup sliced mushrooms
  • 1½ teaspoons fresh chopped thyme
  • 2 cups eggs, lightly beaten
  • 2 cups grated Jarlsberg cheese, about ½ pound
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • pinch white pepper
  • pinch nutmeg
  1.  Heat oven to 350 degrees F.
  2. Grease a 13″ X 9″ baking pan
  3. In a saute pan, melt butter and olive oil over a medium heat.
  4. Add onions and sauté 3-4 minutes until soft and translucent.
  5. Add asparagus and mushrooms and continue cooking an additional 3-5 minutes or until asparagus is crisp tender and mushrooms are soft. Set aside to cool.
  6. In a large bowl, beat eggs, add cheese and seasonings.
  7. Fold in cheese and vegetables.
  8. Pour into baking dish and bake for 30 minutes at 350 degrees F. until center is firm and edges are golden brown.
  9. Let cool slightly and cut into bite sized pieces for appetizers or 12 for breakfast portions.



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